Homemade Mac and Cheese
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Ingredients
- For the Pasta:
- 12 oz elbow macaroni or your favorite pasta shape
- 1 teaspoon salt for boiling water
- For the Cheese Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk or half-and-half for extra creaminess
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder optional
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
Instructions
- Cook the Pasta:
- Boil Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to package instructions. Drain and set aside.
- Make the Cheese Sauce:
- Make the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Add Milk: Gradually whisk in the milk, a little at a time, to avoid lumps. Cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Season: Stir in the garlic powder, onion powder, mustard powder (if using), salt, and pepper. Adjust seasoning to taste.
- Add Cheese: Reduce heat to low and stir in the cheddar, mozzarella, and Parmesan cheeses. Stir until melted and smooth.
- Combine and Serve:
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and stir until evenly coated.
- Serve: Serve immediately, garnished with extra shredded cheese or parsley, if desired.