Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
Instructions
- Step 1: Cook macaroni according to package directions. Drain well and set aside.
- Step 2: In a large saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk and heavy cream until smooth.
- Step 3: Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened.
- Step 4: Remove from heat and stir in garlic powder, salt, and pepper. Add cheddar cheese and Parmesan cheese and stir until melted and smooth.
- Step 5: Add cooked macaroni to the cheese sauce and stir to coat.
- Step 6: Serve immediately and enjoy!
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator and enjoy within 3 days.
- Gently reheat individual portions with a splash of milk to restore creaminess.
- Garnish with a sprinkle of fresh parsley and a side of roasted broccoli for a complete meal.
- For extra garlicky flavor, try adding a few cloves of minced garlic along with the butter in step 2.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American