Ingredients
- Elbow macaroni pasta, 1 pound
- Butter, 1/4 cup
- All-purpose flour, 1/4 cup
- Milk, 3 cups
- Heavy cream, 1/2 cup
- White cheddar cheese, shredded, 4 cups
- Salt, 1 teaspoon
- Ground black pepper, 1/2 teaspoon
Instructions
- Step 1: Cook the macaroni according to package directions until al dente. Drain and set aside.
- Step 2: While the pasta is cooking, melt the butter in a large saucepan over medium heat. Whisk in the flour until smooth and cook for 1 minute to form a roux.
- Step 3: Gradually whisk in the milk until the mixture is smooth and thickened. Stir in the heavy cream.
- Step 4: Reduce heat to low and add the shredded white cheddar cheese, one cup at a time, stirring constantly until melted and smooth.
- Step 5: Season with salt and pepper to taste.
- Step 6: Add the cooked macaroni to the cheese sauce and stir until well coated. Serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of milk to restore its creamy consistency.
- Serve this mac and cheese as a comforting side dish or elevate it with crispy bacon bits and a sprinkle of fresh parsley.
- Don't overcook the roux; cooking it for just one minute ensures a smooth, non-grainy cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American