Description
Creamy homemade mac and cheese with a rich cheddar cheese sauce. A comforting and easy stovetop dish perfect for any dinner.
Ingredients
Scale
- 12 oz elbow macaroni or cavatappi pasta
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (warm)
- 1/2 cup half-and-half (or more milk)
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack (or mozzarella)
- 1/2 tsp mustard powder (optional, but great)
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt (plus more for pasta water)
- 1/2 tsp black pepper (plus more to taste)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.
- Make the roux: In the same pot (or a saucepan), melt butter over medium heat. Whisk in flour and cook for 1 minute until smooth and lightly bubbly.
- Build the sauce: Slowly whisk in warm milk and half-and-half. Keep whisking until smooth. Simmer 3–5 minutes, stirring often, until thick enough to coat the back of a spoon.
- Melt in the cheese: Turn heat to low. Stir in cheddar and Monterey Jack a handful at a time until fully melted and silky.
- Season: Stir in mustard powder, garlic powder, salt, and black pepper. Taste and adjust seasoning.
- Combine: Add drained pasta to the cheese sauce and stir until every noodle is glossy and coated. Serve hot with extra black pepper on top.
Notes
- For extra creaminess, add an extra 1/4 cup of half-and-half or milk.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg