Creamy Macaroni and Cheese
A delightful dish combining pasta and cheese for the ultimate comfort food that pleases everyone.
Ingredients
Pasta and Base
- 2 cups elbow macaroni Cook until al dente
- 2 tablespoons unsalted butter For making the roux
- 2 tablespoons all-purpose flour Thickens the cheese sauce
- 2 cups whole milk For the cheese sauce
Cheese Blend
- 2 cups shredded cheddar cheese Main cheese for flavor
- 1 cup shredded mozzarella cheese For creaminess
Seasonings
- 1 teaspoon garlic powder Adds flavor
- 1 teaspoon onion powder Adds flavor
- to taste Salt
- to taste Pepper
Optional Toppings
- to taste breadcrumbs For a crunchy topping
- to taste parsley For garnish
Instructions
Preparation
- Begin by boiling a large pot of salted water. Add the elbow macaroni and cook until al dente, approximately 6 to 8 minutes. Drain and set aside.
- In the same pot, melt the butter over medium heat. Once melted, whisk in the flour, stirring continuously for about 1-2 minutes until the mixture turns light brown.
- Gradually add the whole milk to the roux, continuing to whisk. Keep it on medium heat until the sauce thickens, about 5 minutes. Season with garlic powder, onion powder, salt, and pepper.
- Lower the heat and mix in the shredded cheddar and mozzarella cheese until melted and creamy.
- Add the cooked macaroni to the cheese sauce, mixing until well-coated.
Optional Baking
- For a crunchy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and bake at 350°F for about 20 minutes.
Serving
- Enjoy your Creamy Macaroni and Cheese immediately, or allow it to cool and store for later.
Notes
Store in an airtight container for up to 3-5 days in the fridge or freeze for up to 2 months. Reheat in the oven or microwave with a splash of milk for best texture.