Ingredients
For the Pasta
- 16 ounces elbow macaroni
- Water, for boiling
- 1 teaspoon salt
For the Cheese Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- 2½ cups freshly shredded sharp cheddar cheese
- 4 ounces cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Salt, to taste
Optional
- ½ teaspoon paprika
- ½ teaspoon dry mustard powder
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside.
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 minute to make a smooth roux.
- Slowly whisk in the milk, followed by the heavy cream.
- Cook for 3–5 minutes, stirring constantly, until the sauce thickens.
- Reduce the heat to low and stir in the cream cheese until smooth.
- Add the shredded cheddar cheese a handful at a time, stirring until fully melted.
- Season with garlic powder, onion powder, black pepper, and salt.
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Serve immediately, or bake at 350°F (175°C) for 15–20 minutes for a lightly golden top.
Notes
- Freshly shredded cheese melts much better than pre-shredded cheese.
- Avoid boiling the cheese sauce after adding the cheese to keep it smooth.
- Add a splash of warm milk if the sauce becomes too thick.
- Slightly undercook the pasta to prevent it from becoming mushy.
- For extra flavor, mix in cooked bacon or top with toasted breadcrumbs before baking.
- Leftovers reheat well with a little milk stirred in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian