Ingredients
– Classic macaroni for holding sauce
– Sharp cheddar for tang and body
– Monterrey Jack for silkier texture
– Fontina for silkier texture
– Heavy cream for rich base
– Milk for rich base
– Butter for making roux to stabilize sauce
– Flour for making roux to stabilize sauce
– Mustard powder for savory background
– Onion powder for savory background
– Hot sauce for depth and lift
Instructions
1-Start by boiling a large pot of salted water and cooking the macaroni according to package directions. Drain and set the pasta aside.
2-In a large pot, melt 2 tablespoons butter over medium heat.
3-Whisk in 2 tablespoons flour and cook for 1 to 2 minutes, stirring constantly, to make a light roux.
4-Gradually add 1/2 cup heavy cream and 1 cup milk while whisking to prevent lumps and keep the sauce smooth.
5-Bring the mixture to a boil, then reduce the heat to a simmer.
6-Stir in 1/2 teaspoon mustard powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon hot sauce.
7-Lower the heat further and slowly add 1 1/2 cups shredded cheddar cheese, stirring until the sauce is smooth and creamy.
8-Mix in the cooked macaroni to combine everything evenly.
9-Serve immediately for best taste and texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use freshly shredded cheese instead of pre-shredded for a smoother sauce that melts better
🔥 Keep the heat low when adding cheese to prevent the sauce from becoming grainy or separating
🌿 Add a pinch of paprika or garlic powder for extra flavor depth without changing the classic taste
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg