White Cheddar Mac and Cheese
Equipment
Ingredients
Ingredients
elbow macaroni (dry)
225 g
salted butter (room_temperature)
57 g
all-purpose flour (dry)
30 g
whole milk (cold)
480 ml
sharp white cheddar cheese (shredded)
200 g
parmesan cheese (shredded)
50 g
garlic powder (dry)
1.5 g
mustard powder (dry)
1.5 g
salt (fine)
3 g
black pepper (ground)
1.5 g
cayenne pepper (ground)
1 g
Instructions
Cook the pasta
Cook elbow macaroni in salted boiling water for 2 minutes less than package instructions. Reserve 1 cup pasta water, then drain.
Make the roux
Heat skillet over medium heat. Melt butter, then whisk in flour until thick paste forms. Continue stirring until golden, 1-3 minutes.
Make cheese sauce
Gradually whisk in milk and cook 2-4 minutes until sauce thickens to coat the back of a spoon. Add cheeses and seasonings, whisking until melted and smooth.
Combine pasta and sauce
Add cooked pasta to cheese sauce and gently stir until coated. Let pasta finish cooking in the sauce for 2 minutes.
Serve
Serve hot topped with fresh parsley and cracked black pepper.
Original recipe
Storage
Add splash of milk when reheating to restore creaminess. Best enjoyed fresh but reheats well.
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