Categorized:
- Sides & Sauces
- Videos
Tagged:
- butter
- cheddar cheese
- cream cheese
- flour
- garlic powder
- milk
- mozzarella
- mustard powder
- pasta
Mac and Cheese
Ingredients
- 14 oz. dry elbow macaroni
- Salt
- 3 1/2 Tbsp butter
- 3 1/2 Tbsp flour
- 2 1/3 cups low-fat milk
- 1/2 tsp dry mustard, or more to taste
- 1/4 tsp garlic powder
- 4 oz. cream cheese, diced into small pieces
- 8 oz. extra sharp cheddar cheese, shredded
- 4 oz. mozzarella cheese, shredded
- Reserved pasta water
Instructions
- Bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. Drain pasta and reserve 1/2 cup pasta water.
- While pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly.
- While whisking slowly pour in milk, add in mustard and garlic powder. Increase heat slightly, then bring mixture to a gentle simmer whisking constantly.
- Reduce heat to low add in cream cheese and whisk until melted.
- Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt, while returning to warm heat as needed to melt fully.
- Season sauce with salt to taste.
- Toss pasta with cheese sauce, thin with pasta water a splash at a time as needed. Serve immediately.
Notes
- Don’t use pre-shredded cheese or the sauce might end up grainy and gritty. Shred it yourself for a nice smooth sauce.
- If you don’t have mustard powder, substitute 1 tsp prepared mustard (regular or dijon).
- Don’t rinse the pasta. It adds starches and helps thicken up the sauce and keeps the sauce clinging to the pasta.
- Want a crunchy topping? Try sautéing panko bread crumbs in a skillet in a little melted butter or olive oil until golden brown. Sprinkle over individual servings so it stays crisp.
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