Mac and Cheese

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Prep Time 5

Cook Time 15

Total Time 20

Servings 4 servings

Calories 620

Ingredients

12 oz elbow macaroni or pasta of choice
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk, warmed
1 cup heavy cream
2 cups sharp cheddar cheese, freshly grated
1/2 cup Gruyere or Monterey Jack, freshly grated
1/2 tsp mustard powder
1/4 tsp garlic powder
Salt and white pepper, to taste

Instructions

Cook the macaroni according to package instructions until just al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until it turns a light golden color.
Slowly pour in the warm milk and heavy cream, whisking constantly to prevent lumps. Cook for 3–4 minutes until the sauce thickens.
Remove from heat and stir in the mustard powder and garlic powder.
Add the grated cheeses a handful at a time, stirring until fully melted and smooth after each addition.
Season with salt and white pepper to taste.
Add the cooked macaroni and stir to coat evenly. Serve immediately.

Notes

Always grate your own cheese — pre-shredded cheese contains anti-caking agents that keep it from melting smoothly. Warm the milk first to avoid lumps, and cook the pasta just to al dente since it softens further in the sauce. For a baked version, transfer to a dish, top with breadcrumbs and cheese, and bake at 375°F for 20 minutes.