Ingredients
- 1 bag (8 ounce) elbow pasta
- 3 tablespoons butter
- 2 to 2 1/2 tablespoons all purpose flour (2 tablespoons for a thinner mac & cheese and 2 1/2 tablespoons for thicker)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper (optional)
- 2 cups half-and-half (warmed in microwave)
- 2 teaspoons yellow mustard
- 8 ounces old cheddar cheese, shredded
- Salt (to taste)
- Cottage cheese (optional, I always add it on top)
How to Make
-
Step 1: In a large saucepan cook the macaroni until al dente; drain in a colander. Transfer to a large serving bowl.
-
Step 2: In saucepan, melt the butter over medium heat. Whisk in the flour, garlic powder, onion powder and pepper; cook stirring with a wooden spoon for 2-3 minutes. Gradually whisk in the warmed half-and-half and mustard and cook whisking constantly, until the mixture is steaming hot and thick, around 3- 4 minutes. Remove from the heat and stir in the cheddar until melted, then stir cooked macaroni. Season with salt and if your want, more pepper.
-
Step 3: Spoon into serving bowls (the mixture will thicken up the more time it sits in the bowl).
-
Step 4: Top with cottage cheese (this is only optional) then serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.