Ingredients
Macaroni and Cheese Ingredients
- 1 pound pasta (cavatappi recommended)
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon onion powder or garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 cups milk
- 3/4 cup (6 ounces) American cheese, sliced or shredded
- 2 cups cheddar cheese, shredded
Instructions
- Cook the Pasta: In a large pot, bring water to a boil and cook the pasta according to the package directions until al dente. Once cooked, drain the pasta and set it aside.
- Prepare the Flour Mixture: In a small bowl, whisk together the all-purpose flour, onion powder (or garlic powder), salt, and ground pepper until combined evenly, which will form the base for your roux.
- Make the Roux: Return the empty large pot to medium heat and melt the butter. Gradually whisk in the flour mixture a little at a time, continuously stirring to avoid lumps. Cook the mixture until it thickens and turns a light brown color, about one minute, which creates a flavorful base for the cheese sauce.
- Add the Milk: Slowly pour in the milk while whisking continuously to combine. Keep whisking for about three minutes as the sauce thickens and becomes smooth.
- Melt the Cheeses: Reduce the heat to low and add the American and cheddar cheeses to the sauce, whisking until fully melted and incorporated. Adjust the texture if needed by adding more milk to thin or more cheese to thicken until the desired consistency is reached.
- Combine Pasta and Sauce: Stir the cooked and drained pasta into the cheese sauce, ensuring each piece is thoroughly coated with the creamy cheese mixture.
- Serve: Serve the macaroni and cheese immediately while warm and enjoy this comforting, cheesy classic.
Notes
- For a sharper flavor, swap part or all of the cheddar with aged sharp cheddar or a mix of different cheeses like Gruyère or mozzarella.
- To prevent the sauce from becoming too thick when cooled, keep some extra milk on hand to loosen it up before serving.
- Add a pinch of nutmeg or mustard powder to the roux for an extra depth of flavor.
- Use fresh pasta for quicker cooking or gluten-free pasta for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Main
- Method: Stovetop
- Cuisine: American
