Ingredients
Scale
- Elbow macaroni pasta 1 pound
- Butter 1/2 cup (1 stick)
- All-purpose flour 1/4 cup
- Milk 3 cups
- Heavy cream 1 cup
- White cheddar cheese, shredded 4 cups
- Salt 1 teaspoon
- Black pepper 1/2 teaspoon
Instructions
- Step 1: Cook the macaroni according to package directions until al dente. Drain well and set aside.
- Step 2: In the same pot, melt the butter over medium heat. Whisk in the flour until smooth, creating a roux. Cook for 1-2 minutes, stirring constantly.
- Step 3: Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 5-7 minutes.
- Step 4: Reduce heat to low. Gradually add the shredded white cheddar cheese, stirring until melted and smooth. Season with salt and pepper.
- Step 5: Add the cooked macaroni to the cheese sauce and stir to combine.
- Step 6: Serve immediately, garnish with extra shredded cheese and pepper if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat mac and cheese gently on the stovetop with a splash of milk to restore its creamy texture.
- Serve this decadent mac and cheese as a comforting side dish or as a satisfying main course with a sprinkle of toasted breadcrumbs.
- To prevent a grainy sauce, shred your white cheddar fresh off the block instead of using pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American