Ingredients
Scale
- 8 oz elbow macaroni (or your choice of pasta)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup Colby Jack cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon mustard powder (optional)
Instructions
- Cook the pasta: Boil the pasta according to package instructions, drain, and set aside.
- Make the roux: In a large pot, melt butter over medium heat. Stir in flour, cooking for 1-2 minutes until it turns golden.
- Add milk: Gradually whisk in the milk, making sure no lumps form. Cook until the mixture thickens.
- Add cheese: Stir in the shredded cheeses until melted and smooth.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce and stir to coat.
- Season and serve: Season with salt, pepper, garlic powder, and other spices. Serve hot!
Notes
- For extra creaminess, use half-and-half instead of milk.
- You can top the mac and cheese with breadcrumbs for a crunchy topping.
- This recipe can be customized by adding protein like chicken or bacon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Tini’s Mac and Cheese Recipe, creamy mac and cheese, homemade mac and cheese, best mac and cheese, cheesy pasta recipe.