Mac and Cheese That’s Actually Creamy Every Time 🧀

Making homemade macaroni and cheese is all about getting that sauce just right. I always start with a roux—just butter and flour whisked together until it’s golden, then slowly add milk while stirring. Once it thickens, I toss in sharp cheddar and a bit of Gruyère for extra flavor. The key is to melt the cheese off the heat so it doesn’t get gritty. Fold in the cooked macaroni, and it’s ready to go. Sometimes I’ll sprinkle breadcrumbs on top and broil it for a crunchy finish. It’s a simple process, but the texture and taste are way better than boxed versions. If the sauce seems too thick, a splash of pasta water helps loosen it up without losing creaminess. #homemademacandcheese #comfortfood #cheeselover #Food #Cooking