Creamy Cheddar Mac and Cheese
A rich and creamy pasta dish that delivers comfort and nostalgia, perfect for family gatherings and cozy nights in.
Ingredients
Pasta and Base
- 8 ounces elbow macaroni (or any pasta shape you prefer)
- 2 cups sharp cheddar cheese, shredded Feel free to mix in different cheeses like mozzarella for a twist
- 2 cups milk Use almond milk for a dairy-free version
- 4 tablespoons butter
- 1/4 cup all-purpose flour
Seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Optional Toppings
- breadcrumbs
- crumbled bacon
- chopped parsley
Instructions
Preparation
- In a large pot, bring salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour, stirring continuously until it forms a paste, about 1-2 minutes.
- Slowly pour in the milk while whisking to prevent lumps. Keep stirring until the mixture thickens and begins to bubble, around 3-5 minutes.
- Stir in garlic powder, onion powder, salt, and pepper.
- Reduce the heat to low and add in the shredded cheddar cheese gradually, stirring until melted and smooth.
- Add the cooked pasta to the cheese sauce and mix well, ensuring every piece is coated in cheesy goodness.
- If you like a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and bake at 350°F for about 15 minutes until the top is golden brown.
- Serve warm and enjoy!
Notes
You can add veggies, crumbled bacon, or hot sauce for variations. Store leftovers in an airtight container for up to three days or freeze for a month.