Creamy White Cheddar Mac and Cheese
A creamy and nostalgic mac and cheese made with sharp white cheddar, perfect for cozy nights in.
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 2 cups sharp white cheddar cheese, shredded Fresh cheese melts better than pre-shredded.
- 2 tablespoons unsalted butter For making the sauce.
- 2 tablespoons all-purpose flour
- 2 cups milk Consider using nut milk for a vegan option.
- 1 clove garlic, minced Optional, adds flavor.
- 1 teaspoon mustard Optional, enhances flavor.
- Salt and pepper To taste.
Instructions
Cooking the Pasta
- Cook the elbow macaroni according to package instructions; drain and set aside.
Making the Cheese Sauce
- In a large skillet, melt the butter over medium heat.
- Add the flour and whisk until smooth; cook for about 1 minute.
- Slowly add the milk, whisking constantly until the mixture is thickened.
- Stir in the garlic and mustard, if using.
- Reduce heat to low and add the cheddar cheese, stirring until melted and smooth.
Combining
- Combine the cooked macaroni with the cheese sauce.
- Season with salt and pepper to taste.
- Serve hot.
Notes
This dish is best fresh but can be stored in the fridge for up to 3 days or frozen for up to a month. Reheat slowly in the microwave or a saucepan, adding a splash of milk to restore creaminess.