Description
Creamy Macaroni and Cheese is a comforting classic dish made with tender elbow pasta coated in a velvety, cheesy sauce — rich, satisfying, and perfect as a main or side dish.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp garlic powder
- 1/4 tsp mustard powder (optional)
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese for topping
Instructions
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk and cream, stirring constantly until the mixture thickens, about 5–7 minutes.
- Stir in cheddar and mozzarella until melted and smooth. Add garlic powder, mustard powder (if using), salt, and pepper to taste.
- Add the cooked macaroni to the sauce and stir until fully coated and creamy.
- Optional: Transfer to a baking dish, top with Parmesan, and broil for 2–3 minutes until golden and bubbly.
- Serve hot and enjoy.
Notes
- Use freshly shredded cheese for best melting results.
- Customize with mix-ins like bacon, jalapeños, or cooked vegetables.
- For baked mac and cheese, bake at 375°F (190°C) for 20 minutes with a breadcrumb topping.
- Leftovers can be stored in the fridge and reheated with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 410mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg