Ingredients
Scale
- 8 ounces of elbow macaroni or preferred pasta
- 2 cups shredded white cheddar cheese
- 1 cup milk (whole milk or heavy cream)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt to taste
- Black pepper to taste
- Optional: breadcrumbs, garlic powder, mustard powder
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for about 1 minute, stirring constantly.
- Gradually pour in milk while whisking until mixture thickens and becomes smooth.
- Remove from heat and stir in shredded white cheddar cheese until melted and smooth.
- Season with salt, pepper, and optional spices like garlic or mustard powder.
- Add cooked pasta to the cheese sauce and stir until well coated.
- Serve immediately, optionally topping with extra cheese or breadcrumbs and broiling for a crispy finish.
Notes
Use block white cheddar cheese and shred it yourself for best melting and flavor. Avoid overcooking pasta to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
Keywords: white cheddar, mac and cheese, creamy, comfort food, pasta, cheese sauce