Directions
- 1Shred your cheese; here, sharp cheddar, mozzarella, and pepper jack cheese are used, but you can use any cheese combo you prefer.
- 2Pour your macaroni noodles into a pot of lightly salted boiling water and cook until al dente.
- 3Add three tablespoons of unsalted butter to a large pot and cook until completely melted.
- 4Add in the flour and whisk over medium heat for about one to two minutes until the mixture becomes a light brown.
- 5Using a glass measuring cup, add in your milk that has been warmed in the microwave into the pot a little bit at a time and whisk until smooth and creamy.
- 6Add in your seasonings to include salt, pepper, onion powder, garlic powder, and ground mustard.
- 7Stir until evenly combined and continue to cook your mixture over medium-high heat for about 5-6 minutes, stirring regularly until the sauce thickens and bubbles.
- 8Add in all of your shredded cheeses one at a time and whisk until smooth and melted.
- 9Once your cheese sauce is smooth and creamy, turn off the heat and add in your pasta.
- 10Stir your noodles in your mixture until evenly combined.
Ingredients
- 2 cups elbow macaroni (or similar type pasta)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole or 2% milk (warmed in the microwave for 1 min)
- 1 tsp salt
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 0.5 tsp ground mustard
- 0.5 tsp black pepper
- 1 cup freshly shredded sharp cheddar cheese
- 0.5 cup freshly shredded mozzarella cheese
- 0.5 cup freshly shredded pepper jack cheese
Equipment
Box Cheese Grater or Electric Cheese GraterCutting BoardLarge Pot with LidSaucepanColander StrainerRubber SpatulaWhiskGlass Measuring CupMeasuring CupsMeasuring Spoons
Tips
- You can use any cheese combo you prefer.
- Adding in your milk a little bit at a time helps smooth out any lumps and makes the mac and cheese ultra creamy.
- Add 1/2 tsp more ground mustard if you want more of a kick.
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