Description
Rich, velvety mac and cheese made with a trio of melted cheeses for the ultimate comfort bowl.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Fresh parsley for garnish
Instructions
- Cook macaroni in salted water until al dente, then drain.
- In a saucepan, melt butter and whisk in flour to make a roux; cook for 1–2 minutes.
- Slowly add milk, whisking until thick and smooth.
- Stir in cheddar and mozzarella until melted and creamy.
- Season with salt, pepper, and garlic powder.
- Toss the pasta in the sauce until fully coated.
- Top with grated Parmesan and parsley before serving hot.
Notes
- For a richer flavor, use a combination of whole milk and cream.
- Feel free to add cooked vegetables or proteins for added nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg