Mac-a-roo 'n Cheese Recipe

Boil Water

In a large pot, bring 4 quarts of water to a boil. Add a pinch of salt.

Cook Macaroni

Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Drain Pasta

Once cooked, drain the macaroni and set aside.

Melt Butter

In the same pot used for pasta, melt 4 tablespoons of butter over medium heat.

Add Flour

Whisk in 1 tablespoon of all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.

Add Milk

Gradually whisk in 2 cups of milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 5 minutes.

Add Cheese and Seasoning

Reduce heat to low and stir in 2 cups of shredded cheddar cheese, 0.5 tsp of salt, 0.25 tsp of black pepper, 0.5 tsp of garlic powder, and 0.5 tsp of mustard powder until the cheese is fully melted and the sauce is smooth.

Combine Pasta and Cheese Sauce

Add the cooked macaroni to the cheese sauce and stir until all the pasta is evenly coated.

Prepare Topping (optional)

If using, mix breadcrumbs and grated Parmesan cheese in a small bowl.

Serve

Serve the Mac-A-Roo 'N Cheese immediately, or transfer to a baking dish, sprinkle the breadcrumb mixture on top, and bake at 350°F (175°C) for 15-20 minutes until golden brown.