Description
Mac and Cheese brings creamy comfort straight from your stovetop without turning on the oven. Cheesy noodles come together faster than ordering takeout, making dinner a delightful breeze for hungry families.
Ingredients
Scale
Primary Ingredients:
- 8 ounces (226 grams) elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- 1 cup heavy cream
Supporting Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 0.5 cup shredded mozzarella
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon Dijon mustard
- Salt
- Pepper
Seasoning Ingredients:
- Salt
- Pepper
Instructions
- Boil 8 oz (226g) elbow macaroni in salted water at 212°F (100°C) for 8-9 minutes until tender. Drain pasta completely and set aside.
- Melt 2 tbsp unsalted butter in the same large pot over medium heat at 350°F (175°C). Whisk 2 tbsp all-purpose flour into melted butter, stirring constantly for 60 seconds.
- Pour 1 cup whole milk and 1 cup heavy cream into the roux, whisking continuously. Simmer for 3 minutes until sauce thickens and reaches 180°F (82°C).
- Reduce heat to low at 200°F (93°C). Sprinkle 2 cups shredded cheddar and ½ cup mozzarella into the sauce. Stir until cheese melts completely and sauce becomes smooth.
- Add ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Dijon mustard, salt, and pepper to the cheese sauce. Mix thoroughly to distribute seasonings evenly.
- Fold drained pasta into cheese sauce, ensuring every noodle gets coated with creamy mixture. Stir gently for 1 minute to heat pasta through.
- Transfer mac and cheese to serving dishes. Optional: Garnish with extra cheese, chopped parsley, or paprika for added flavor and visual appeal.
Notes
- Drain pasta just before it reaches full tenderness to prevent mushy mac and cheese, as it will continue cooking when mixed with the hot sauce.
- Shred cheese yourself instead of using pre-shredded varieties, which contain anti-caking agents that can make the sauce grainy.
- For a lighter version, swap heavy cream with whole milk and use reduced-fat cheeses without sacrificing creamy texture.
- Add protein like crispy bacon bits, diced ham, or cooked chicken to transform this quick mac and cheese into a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Boiled
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 3 g
- Sodium: 330 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 95 mg