Description
A rich and creamy macaroni and cheese made from scratch.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 cups whole milk
- 2 tablespoons butter
- 2 cups shredded cheddar cheese
- 2 ounces cream cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder (optional)
Instructions
- Pour elbow macaroni into a large pot with the milk and a pinch of salt. Stir frequently and bring to a gentle simmer over medium heat. Cook until the pasta is al dente and most of the milk is absorbed.
- Lower the heat and stir in butter and cream cheese until completely melted and creamy.
- Gradually add cheddar cheese in batches, stirring constantly until fully melted and the sauce is silky.
- Season with black pepper and mustard powder if using. Taste and adjust salt if needed. Serve immediately while hot and creamy.
Notes
- Make sure to stir continuously when adding the cheese to prevent clumping.
- For extra creaminess, add more cream cheese or use a mix of cheeses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg