I love making this recipe for my family. Perfect for rainy days, this meal says comfort. My dad will not eat any other mac and cheese now that I cook this.
Better than boxed macaroni and cheese
12 to 16 ounces uncooked elbow macaroni
¼ cup (1/2 stick) butter
¼ cup all-purpose flour
3 cups milk
1 teaspoon dry mustard, like Colman’s
1 teaspoon garlic powder
2 teaspoons salt
½ teaspoon black pepper
2 cups shredded cheddar cheese
(Monterey jack or Colby is fine, too)
4 ounces cream cheese (optional)
½ cup grated Parmesan cheese, plus for serving
Sweet paprika (optional)
1. Cook macaroni in boiling salted water according to package directions. Drain
and keep warm.
2. Meanwhile, in a large saucepan, melt butter over medium heat. Add flour and
Mix with a wire whisk until smooth. Add milk, whisking as you pour it in to
Smoothly incorporate it into flour mixture. Heat until mixture thickens,
Stirring frequently.
3. Add mustard, garlic powder, salt, and pepper to white sauce. Let simmer
Over medium heat, stirring frequently. Gradually add cheddar, cream cheese, if
Using, and 1/2 cup Parmesan. The sauce is done when cheeses are well combined,
Smooth and melted.
4. add macaroni to sauce and stir until well mixed with sauce. Sprinkle with a
Little more Parmesan and a bit of paprika for color, if you are using it.
Written by Alleigh who is 13 years old and is a great cook!
