Creamiest Macaroni and Cheese
When a serious mac and cheese craving hits this pasta combined with a rich and creamy cheese sauce is the thing to make!
Ingredients
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup nonfat milk
- 1 cup heavy cream
- 1 cup packed finely shredded cheddar (freshly shredded; orange or white cheddar can be used)
- 1/4 tsp black pepper
- 1/2 tsp dry mustard
Instructions
- In a medium pot, fill with water and elbow macaroni and bring to a boil. Cook until just done. Drain and pour back into pot.
- In a separate small pot, add butter and flour. Cook on low heat, stirring constantly, until smooth slurry forms. Add milk, heavy cream and continue stirring. Add cheese, mustard and pepper and continue to stir until smooth cheese sauce forms. I prefer to use fresh shredded cheese rather than buying pre-shredded, to keep the sauce from getting gritty.
- Pour cheese sauce into macaroni pot and stir until all noodles are completely coated. Eat immediately. (The sauce gets clumpy when cold. The best way to reheat is on the stovetop, adding a little milk to smooth out the sauce again.
Serving: 0.25of recipe, Calories: 605kcal, Carbohydrates: 49.8g, Protein: 17.2g, Fat: 37.7g, Saturated Fat: 22.8g, Sodium: 217.7mg, Fiber: 2g, Sugar: 5g, NET CARBS: 48
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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