Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Cook macaroni according to package directions. Drain well.
- Step 2: While macaroni is cooking, melt butter in a large saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk until smooth.
- Step 3: Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
- Step 4: Remove from heat and stir in garlic powder, salt, and pepper.
- Step 5: Stir in cheddar cheese and Parmesan cheese until melted and smooth.
- Step 6: Add cooked macaroni to the cheese sauce and stir to coat. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat mac and cheese with a splash of milk to restore its creamy consistency.
- Serve this mac and cheese as a side dish with grilled chicken or alongside a hearty salad for a complete meal.
- For an extra garlicky kick, add a clove or two of minced fresh garlic to the butter at the beginning of the saucemaking process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American