Description
A delightful twist on classic mac and cheese featuring a variety of cheesy, creamy goodness in small portions for tasting and sharing.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 cups milk
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup breadcrumbs (optional)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside in a large bowl.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, garlic powder, and onion powder until smooth to create a roux.
- Gradually whisk in the milk, stirring constantly. Continue to cook until the mixture thickens, about 5 minutes. Stir in the cheddar and mozzarella cheese until melted and combined.
- Combine the cheese sauce with the cooked macaroni, ensuring it is fully coated. Serve in small portions with your favorite toppings.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For a baked version, top with extra cheese and breadcrumbs and bake at 350°F for 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg