Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings
This is probably the best Mac and Cheese recipe I have ever tried! Try it now and I promise you that it will be the best decision you will ever make today! By the way, make sure to add a generous amount of cheese. Just do it and thank me later! Have a wonderful day, friends. Enjoy!
Ingredients:
water
1 tablespoon salt
12 oz dried elbow macaroni noodles
CHEESE SAUCE
3 tablespoons unsalted butter
¼ c all-purpose flour
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground mustard
¼ teaspoon ground white pepper
2½ c milk, whole
6 oz sharp cheddar cheese, shredded
2 oz fresh parmesan cheese, shredded
2 oz cream cheese
Directions:
Place a medium pot with salted water on the stove and turn the heat to medium. Allow the water to boil.\
Add the macaroni and cool for about 5 minutes or until firm to bite.
Drain and rinse with cold water to stop the cooking process.
Place a large pot on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add flour, then stir and cook until brown.
Add the seasonings and stir until well mixed.
Add milk and stir until well mixed.
Simmer for 5 minutes or until the texture of the sauce becomes thick.
Remove the pot from the heat, then add the cheeses. Stir until melted completely.
Add cream cheese and stir until well blended.
Put the drained and cooked macaroni into the sauce and toss until well coated.
Serve hot and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.
Nutrition Facts:
Serving: 1, Calories: 281kcal | Carbohydrates: 10g | Protein: 12g | Fat: 22g | Saturated fat: 13g | Cholesterol: 66mg | Sodium: 639mg | Potassium: 175mg | Fiber: 1g | Sugar: 6g | Vitamin A: 753IU | Calcium: 330mg | Iron: 1mg
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