Cafeteria Macaroni & Cheese
Cafeteria Macaroni & Cheese is a creamy, cheesy comfort food classic that combines tender elbow macaroni with a rich, silky cheddar cheese sauce. This nostalgic dish uses simple pantry staples to deliver unmatched creaminess and warmth, making it a crowd-pleasing favorite perfect for weeknight dinners or large gatherings. Optional baking creates a golden crust for added texture, while versatile variations allow customization for dietary preferences and added flavors.
- Author: Sarah
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Pasta
Cheese Sauce
- 3 cups shredded creamy cheddar cheese
- 2 cups milk
- 1 cup heavy cream
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- Salt, to taste
- Black pepper, to taste
- Cook the Pasta: Bring a large pot of salted water to a boil, then add elbow macaroni. Cook until al dente according to package instructions, usually about 7-8 minutes. Drain well and set aside.
- Prepare the Roux: Melt butter in a saucepan over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly until bubbly and golden.
- Make the Cheese Sauce: Gradually whisk milk and cream into the roux, heating gently until thickened and smooth. Remove from heat and stir in shredded cheddar cheese until completely melted and silky.
- Combine Pasta and Sauce: Pour the cheese sauce over the cooked macaroni and stir well to coat every bite in creamy goodness. Season with salt and pepper to taste.
- Bake (Optional): For a classic cafeteria crust, transfer macaroni and cheese to a baking dish, top with extra cheese or breadcrumbs, and bake at 350°F (175°C) for 15-20 minutes until golden and bubbly.
Notes
- Use freshly grated cheese for better melting and a smoother sauce.
- Keep the heat moderate while cooking the roux and sauce to prevent burning and ensure creaminess.
- Do not overcook the pasta; slightly undercooked macaroni holds up better in sauce and baking.
- Whisk constantly during sauce preparation to avoid lumps and keep it silky smooth.
- Add crunchy toppings like toasted breadcrumbs before baking for texture contrast.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: macaroni and cheese, cafeteria style, creamy cheese sauce, comfort food, baked mac and cheese, easy macaroni recipe