Description
A comforting and timeless dish featuring a rich béchamel sauce mixed with sharp cheddar and mozzarella for a velvety mac and cheese experience.
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Optional: 1/4 teaspoon paprika
- Optional: 1/4 teaspoon garlic powder
- Optional: 1/4 teaspoon mustard powder
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Instructions
- 1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, until al dente (about 8 minutes). Drain the pasta and set it aside.
- 2. In a large pot or saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour, salt, and black pepper. Cook for 1 to 2 minutes, stirring constantly, until the mixture forms a smooth paste.
- 3. Slowly pour in the whole milk and heavy cream while continuously whisking to prevent lumps. Continue whisking until the mixture is smooth and well-combined.
- 4. Increase the heat to medium and continue cooking, stirring frequently, until the sauce thickens slightly and coats the back of a spoon (about 5 to 7 minutes).
- 5. Reduce the heat to low and add the shredded sharp cheddar and mozzarella cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy. Add optional spices if desired.
- 6. Add the cooked pasta to the cheese sauce and toss until every piece is well coated. Allow to sit for 2 to 3 minutes to thicken before serving.