Description
A sophisticated and incredibly creamy stovetop macaroni and cheese recipe using sharp white cheddar and a classic roux for the ultimate comfort food experience.
Ingredients
Scale
- 16 oz Cavatappi or Elbow pasta
- 3 cups sharp White Cheddar, freshly grated
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Boil pasta in salted water until just before al dente; drain.
- Melt butter in a Dutch oven and whisk in flour for 2 minutes to create a roux.
- Slowly whisk in milk and heavy cream until thickened.
- Lower heat and stir in seasonings and shredded White Cheddar until smooth.
- Fold in the cooked pasta and serve immediately.
Notes
High in calcium, incredibly satisfying, much healthier than processed boxed versions, and versatile for add-ins.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 520 kcal