Description
Have you ever wondered why the simplest meals often feel like the biggest hug for your heart? This recipe turns basic staples into a rich, velvety meal that everyone loves. It is a flavor-packed wonder that combines creamy cheese and perfectly cooked pasta in just 30 minutes.
Ingredients
Scale
- 16 oz elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (substitute with 2% milk if needed)
- 4 cups shredded sharp cheddar cheese (substitute half with Gruyere or Monterey Jack)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook macaroni until just tender, then drain and set aside.
- Create the Roux: Melt butter in the pot over medium heat. Add flour and stir constantly for one minute.
- Build the Sauce: Slowly pour in milk while whisking until smooth. Cook for 5 minutes until thick enough to coat a spoon.
- Melt the Cheese: Stir in salt, pepper, and garlic powder. Reduce heat to low and add cheese one handful at a time until completely melted.
- Combine and Coat: Add cooked macaroni back to the pot. Stir gently until every noodle is covered in creamy sauce.
- Garnish and Serve: Serve immediately in warm bowls. Garnish with extra cheese, toasted breadcrumbs, or fresh parsley if desired.
Notes
Always shred your own cheese from a block for a smoother melt. If reheating, add a splash of milk to bring back the creaminess. For a crunchy topping, broil the assembled dish for three minutes until bubbly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g