Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Cheese Sauce
Topping (Optional)
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Cheese Sauce Preparation
- 2
Make the Roux
In the same pot, melt 1 cup of unsalted butter over medium heat. Once melted, whisk in 0.5 cups of all-purpose flour and cook for 2-3 minutes until it forms a paste and is slightly golden.
- 3
Add Milk
Slowly pour in 4 cups of whole milk, whisking continuously to avoid lumps. Cook for about 5-7 minutes until the mixture thickens slightly.
- 4
Incorporate Cheeses
Reduce heat to low. Stir in 4 cups of shredded white cheddar cheese and 0.5 cups of softened cream cheese until melted and smooth.
- 5
Season the Sauce
Add 1 tsp of garlic powder, 1 tsp of onion powder, salt, and black pepper to taste. Mix well to combine.
Combine and Bake
- 6
Mix Pasta and Cheese Sauce
Add the drained elbow macaroni to the cheese sauce and stir until the pasta is fully coated.
- 7
Prepare Topping (Optional)
In a separate bowl, combine 1 cup of breadcrumbs, 0.5 cups of grated Parmesan cheese, and 1 tsp of paprika. Mix well.
- 8
Assemble and Bake
Preheat the oven to 350°F (175°C). Pour the macaroni and cheese mixture into a greased baking dish. If using, sprinkle the breadcrumb mixture evenly over the top.
- 9
Bake
Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly.