Creamy Mac & Cheese
A nostalgic bowl of creamy mac & cheese, perfect for weeknight dinners or special occasions, bringing joy and comfort to your table.
Ingredients
Pasta and Base
- 1 pound elbow macaroni The classic choice. You can use gluten-free pasta if needed.
- 4 tablespoons butter For a rich, buttery flavor that binds the sauce.
- ½ cup all-purpose flour To thicken the cheese sauce into a luscious consistency.
- 4 cups milk Whole milk offers creaminess; feel free to substitute with almond milk for a lighter option.
Cheese and Seasoning
- 3 cups shredded cheddar cheese Sharp cheddar adds depth; feel free to mix in other favorites like mozzarella or gouda.
- 4 ounces cream cheese Gives it that extra creaminess.
- 1 teaspoon garlic powder Enhances the flavor without overpowering the cheese.
- salt and pepper To taste.
Topping (Optional)
- breadcrumbs Toasted breadcrumbs add a lovely crunch to the dish.
Instructions
Preparation
- In a large pot of salted boiling water, cook the elbow macaroni according to package directions, until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Once melted, sprinkle in the flour, whisking continuously for about 2 minutes until it forms a paste and turns slightly golden.
- Gradually whisk in the milk, ensuring there are no lumps. Keep stirring until the mixture thickens and bubbles—this should take about 5 minutes.
- Reduce heat to low and mix in the cream cheese, cheddar cheese, garlic powder, salt, and pepper. Stir until all cheeses have melted into a smooth sauce.
- Gently fold the cooked pasta into the cheese sauce, ensuring every noodle is well-coated.
- If desired, sprinkle breadcrumbs over the top of the mac & cheese. For added crunch, broil for 2-3 minutes until golden.
- Scoop into bowls and enjoy immediately.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave or on the stove, adding a splash of milk if dry.