Description
A comforting classic recipe for creamy macaroni and cheese that is rich and delicious.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until bubbly.
- Gradually whisk in the whole milk, stirring continuously until the mixture thickens and begins to bubble, about 5-7 minutes.
- Stir in the garlic powder, onion powder, Dijon mustard, salt, black pepper, and cayenne pepper (if using).
- Remove the pot from heat and gradually add the shredded cheddar and mozzarella cheeses, stirring until fully melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until well combined.
- For an extra creamy texture, let the mac and cheese sit for about 5 minutes before serving.
Notes
- For a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs and additional cheese, and broil for 2-3 minutes until golden brown.
- For a veggie boost, stir in cooked broccoli or spinach before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg