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Ingredients
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Pasta
Cheese Sauce
Toppings (optional)
Method
Cooking the Pasta
Boil the Water
In a large pot, bring 4-5 cups of water to a rolling boil. Add a pinch of salt to the water.
Cook the Pasta
Add the elbow macaroni to the boiling water. Cook according to the package instructions until al dente, usually about 8-10 minutes.
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside.
Making the Cheese Sauce
Melt the Butter
In the same pot, melt the unsalted butter over medium heat.
Add Flour
Once the butter is melted, add the all-purpose flour and whisk continuously for about 1-2 minutes to create a roux.
Pour in the Milk
Gradually pour in the milk while whisking to avoid lumps. Continue to cook for about 3-5 minutes until the mixture thickens.
Add Cheese
Lower the heat and add the shredded cheddar cheese and cream cheese. Stir until completely melted and smooth.
Season the Sauce
Add salt, black pepper, garlic powder, and onion powder to the cheese sauce. Stir to combine.
Combining & Serving
Combine Pasta and Cheese Sauce
Add the drained elbow macaroni to the cheese sauce and stir until well coated.
Prepare for Baking (optional)
If desired, preheat the oven to 350°F (175°C) and transfer the mac and cheese to a baking dish.
Add Toppings (optional)
Sprinkle breadcrumbs and grated parmesan cheese over the top if baking. Bake for 20-25 minutes until golden and bubbly.
Serve
Serve hot as a creamy, delicious mac and cheese. Enjoy!
