Homemade Mac and Cheese
Creamy and comforting homemade mac and cheese, ready in under 20 minutes, perfect for any occasion.
Ingredients
Pasta
- 8 oz elbow macaroni The classic choice! Small enough for bites of cheesy goodness.
Cheesy Sauce
- 2 cups shredded cheddar cheese Go for sharp cheddar for an extra punch!
- 1/2 cup milk Use whole milk for optimal richness.
- 2 tablespoons butter Makes the sauce luxuriously smooth.
- 1/4 teaspoon salt A pinch to enhance flavors.
- 1/4 teaspoon black pepper Adds warmth and a subtle kick.
- 1/4 teaspoon garlic powder Adds depth to the flavor.
- 1/4 teaspoon onion powder Enhances savory richness.
Instructions
Preparation
- Begin by bringing a pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a saucepan, melt the butter over medium heat.
- Pour the milk into the pan with the melted butter. Sprinkle in the salt, black pepper, garlic powder, and onion powder. Stir to combine.
Cooking
- Gradually whisk in the shredded cheddar cheese until melted into a smooth sauce. If it's too thick, add a splash of milk.
- Add the cooked macaroni to the cheese sauce and gently stir until evenly coated.
- Scoop into bowls and serve hot.
Notes
For extra flavor, consider adding cooked broccoli, crispy bacon, or diced ham. Save a little pasta water if your sauce thickens. For leftovers, TRY mixing them into a baked potato filling or quesadilla.