Classic Mac & Cheese
Creamy, dreamy, and cheesy — it really doesn’t get much better than this.
Prep Time: 5ish min
Cook Time: 15ish min
Yield: 6-8ish servings
Ingredients
1lb short pasta (I used fusilli, but use whatever you want!)
1 pint half and half
2 cups shredded white cheddar
2 cups shredded sharp cheddar
2 tbsp butter
2 tbsp flour
1/2 tsp white pepper (black pepper is fine too, I used white so you can’t see the flecks of pepper in the sauce)
1/2 tsp garlic powder
1/4 tsp onion powder
salt to taste
Instructions
Prepare pasta according to the package. Make sure to reserve about 2 cups of pasta water.
In a large saucepan, melt butter over low heat. Once butter is melted, add the flour, garlic powder, onion powder, and white pepper. Cook for 1-2 min, stirring occasionally.
Add half and half. Stir with a fork or whisk until it’s smooth and begins to thicken.
Gradually add in the cheese and stir until melted. If the sauce is too thick, add 1/2 cup of pasta water at a time until you reach your desired consistency.
Add in the cooked pasta. Stir until each noodle is coated in sauce. Taste, add salt as needed.
Serve! Eat! Enjoy!
Tip #1 - Shred your own cheese! The pre-shredded stuff doesn’t melt as well.
Tip #2- Let your shredded cheese sit at room temp for a while. It melts better than cheese straight from the fridge.
Tip #3 - To reheat from fridge: put the leftover mac and cheese in a pot. Add a little bit of milk or water (start with 1/4 cup, add more if you have lots of leftovers). Heat over med/low, stirring occasionally, until it’s saucy and heated through.