Description
A quick and creamy macaroni and cheese recipe that’s easy to make and customizable, perfect for any occasion.
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
Cook Mode Prevent your screen from going dark
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
- 2. Melt the unsalted butter in a large pot over medium heat. Whisk in the flour, salt, and pepper, cooking for 1 to 2 minutes until smooth.
- 3. Slowly whisk in the whole milk and heavy cream, continuously stirring to prevent lumps until smooth.
- 4. Increase heat to medium, stirring frequently until sauce thickens, about 5-7 minutes. Adjust consistency with milk as needed.
- 5. Reduce heat to low, add cheddar and mozzarella, stirring until melted and smooth. Add optional spices if desired.
- 6. Toss cooked pasta with cheese sauce until well coated. Let sit for 2-3 minutes before serving.