Description
A creamy and rich White Cheddar Mac and Cheese made with tender pasta and a velvety cheese sauce, perfect for a comforting meal or side dish.
Ingredients
Units
Scale
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder (optional)
- 3 cups shredded white cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk and cream, stirring constantly to prevent lumps.
- Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
- Season with salt, pepper, garlic powder, and mustard powder if using.
- Reduce heat to low and stir in the shredded white cheddar and Parmesan cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated.
- Serve warm as a main dish or side.
Notes
- Use freshly shredded cheese for better melting and texture.
- You can bake the mac and cheese with a breadcrumb topping for a crispy finish.
- Add cooked bacon, jalapeños, or broccoli for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg