Mac and Cheese
A creamy and cheesy macaroni and cheese dish that is perfect for family gatherings or cozy nights in.
Ingredients
Pasta and Cheese Ingredients
- 2 cups elbow macaroni Cook according to package instructions.
- 4 cups shredded cheddar cheese Use block cheese for better melting.
- 2 cups milk Can use almond or coconut milk for a vegan version.
- 1/4 cup butter
- 1/4 cup all-purpose flour For the roux.
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper
Toppings
- 1/2 cup breadcrumbs Optional for topping.
- Fresh parsley For garnish.
Instructions
Preparation
- Boil a large pot of salted water. Add the elbow macaroni and cook until al dente. Drain and set aside.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, stirring for about 1-2 minutes.
- Slowly pour in the milk while whisking constantly. Cook until the mixture thickens, about 5-7 minutes.
- Add in garlic powder, onion powder, salt, and black pepper. Mix well.
- Gradually stir in shredded cheddar cheese until melted and smooth.
Assembly
- Combine the cheese sauce with the drained macaroni in a large bowl. Stir until well-coated.
- If using, pour into a baking dish and sprinkle breadcrumbs on top.
Baking
- Preheat the oven to 350°F (175°C). Bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let it cool slightly. Garnish with fresh parsley if desired before serving.
Notes
Don’t overcook the pasta; enhance flavor by using block cheese. Allow to cool before serving.