Ingredients
Scale
- Elbow macaroni pasta 1 pound
- Butter 1/2 cup
- All-purpose flour 1/4 cup
- Milk 3 cups
- Heavy cream 1 cup
- White cheddar cheese, shredded 4 cups
- Salt 1 teaspoon
- Ground black pepper 1/2 teaspoon
Instructions
- Step 1: Cook the macaroni according to package directions. Drain well and set aside.
- Step 2: In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk and heavy cream until smooth and thickened.
- Step 3: Reduce heat to low and add the shredded white cheddar cheese, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth.
- Step 4: Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Step 5: Serve immediately and enjoy your creamy white cheddar mac and cheese!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of milk and microwave in short bursts, stirring frequently, until creamy again.
- For a gourmet touch, top each serving with toasted breadcrumbs and a sprinkle of fresh parsley.
- Don't skip grating the cheese yourself; pre-shredded cheese often contains cellulose that can prevent it from melting smoothly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American