Creamy Upgraded Mac and Cheese
A deliciously indulgent twist on the classic mac and cheese, featuring a creamy cheese sauce made with sharp cheddar and Parmesan, perfect for satisfying cravings and evoking nostalgia.
Ingredients
Pasta and Base Ingredients
- 8 ounces elbow macaroni Cook until al dente
- 2 tablespoons butter Used to make the roux
- 2 tablespoons all-purpose flour Combine with butter to thicken sauce
- 2 cups milk Add gradually to avoid lumps
Cheese Mixture
- 2 cups shredded sharp cheddar cheese Main cheese for flavor
- 1 cup grated Parmesan cheese Adds richness and depth
Seasoning
- to taste Salt For seasoning the dish
- to taste Pepper For seasoning the dish
- 1/2 teaspoon garlic powder Adds flavor complexity
- 1/2 teaspoon onion powder Adds flavor complexity
Instructions
Cooking Pasta
- Bring a large pot of salted water to boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
Making the Roux
- In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute until it turns a light golden color.
Creating the Cheese Sauce
- Gradually pour in the milk while whisking continuously to avoid any lumps. Continue cooking until the mixture thickens, about 5 minutes.
- Lower the heat and add the shredded sharp cheddar and grated Parmesan. Stir until the cheeses are completely melted and the sauce is smooth. Season with salt, pepper, garlic powder, and onion powder.
Combining Pasta and Sauce
- Add the cooked macaroni to the cheese sauce, stirring until all pasta is coated evenly.
Serving
- Serve hot and enjoy your creamy masterpiece!
Notes
Feel free to swap out cheeses for personal preference—try gouda or mozzarella for a different flavor profile. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat with a splash of milk for creaminess.