This cozy macaroni bake is all about comfort. Tender elbow macaroni smothered in one ultra-silky sauce, then baked until bubbly and irresistibly satisfying. Simple ingredients, big comfort — the kind of dish that disappears fast once it hits the table.
Ingredients
For the pasta
12 oz (340 g) elbow macaroni
Water + salt for boiling
For the silky sauce
3 tablespoons butter
3 tablespoons all-purpose flour
2½ cups warm milk
1 cup shredded cheddar cheese
½ cup shredded mozzarella (or more cheddar)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
Optional: pinch of paprika or nutmeg
Optional topping
½ cup breadcrumbs
1 tablespoon melted butter
Extra cheese for the top
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente. Drain and set aside.
Make the silky sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until smooth and lightly golden.
Slowly pour in the warm milk, whisking constantly to prevent lumps. Cook until the sauce thickens and becomes silky and smooth.
Add the cheese & seasoning
Lower the heat and stir in the cheddar and mozzarella until fully melted. Add garlic powder, onion powder, salt, pepper, and optional paprika or nutmeg. Taste and adjust seasoning.
Combine & assemble
Add the cooked macaroni to the sauce and stir until every piece is coated. Pour everything into a greased baking dish.
Top & bake
If using, mix breadcrumbs with melted butter and sprinkle over the top along with extra cheese.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and lightly golden.
Serve
Let it rest for 5 minutes, then serve warm and creamy.
Serving Tips
Perfect as a main dish with a simple green salad
Great side for roasted chicken or grilled vegetables
Add-ins like crispy bacon, mushrooms, or broccoli take it to the next level