Description
A rich and creamy mac and cheese made with a blend of cheeses for ultimate flavor.
Ingredients
Scale
- 8 oz elbow or shells pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 cup milk (I used 2%.)
- 4 cups grated cheese (I used 2 cups sharp cheddar and 2 cups of gruyere cheese.)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
Instructions
- Cook the pasta in water in accordance with the instructions on the package. When cooked, drain the pasta (reserve 1 cup of pasta water from the pot) and set the cooked pasta aside.
- If using a Dutch oven or heavy bottom pot, you can cook the mac and cheese in the same pot you’re using to boil the pasta.
- Adjust the heat on the pot/pan to medium-low. Add the butter to the pot/pan and allow it to melt. Sprinkle the flour throughout the pan and onto the melted butter. Add the flour in stages to avoid clumping. Stir to combine the butter and flour to create a roux, which will thicken the cream sauce.
- Add in the heavy cream, milk, grated cheese, garlic powder, onion powder, salt, and pepper to taste. Stir to combine until the cheese melts and the sauce thickens. Taste the sauce repeatedly and make adjustments to the spices as needed.
- Add the cooked pasta and stir until the pasta is incorporated and the dish is creamy. If the mixture is too thick, add in some pasta water to get the dish creamy.
- Cool before serving.
Notes
- For a cheesier flavor, feel free to experiment with different cheese blends.
- Make sure to reserve pasta water as it helps to adjust the sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg