Creamy Macaroni and Cheese
A deliciously creamy and cheesy macaroni dish that is quick to prepare and universally loved, making it perfect for weeknight dinners or gatherings.
Ingredients
For the pasta
- 1¼ cups uncooked elbow macaroni Can substitute with any short pasta like penne or shells.
- 4-5 cups chicken broth or stock
For the cheese sauce
- 2 tablespoons butter For sautéing the garlic and flour.
- 2 tablespoons all-purpose flour Used to thicken the cheese sauce.
- 2 cloves garlic, minced Enhances the flavor of the sauce.
- 1 cup milk For a creamy consistency.
- 4 ounces spreadable cream cheese Adds creaminess to the sauce.
- 1 cup shredded sharp cheddar cheese Main cheese for flavor.
- ½ cup shredded Swiss cheese Can substitute with additional cheddar.
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper Adjust to taste.
Instructions
Preparation
- In a medium pot, bring the chicken broth to a boil. Once bubbling, add the elbow macaroni and cook until al dente according to package instructions. Do not drain.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
- Add the minced garlic and stir until fragrant, about 30 seconds. Slowly pour in the milk, whisking until smooth.
- Stir in onion powder, dry mustard powder, salt, and black pepper. Continue cooking while whisking until the sauce thickens and bubbles, about 1 minute.
- Reduce heat to medium-low. Add cream cheese, cheddar, and Swiss cheese, stirring until melted and smooth.
- Combine the cooked pasta (with the broth) into the cheese mixture and stir thoroughly, heating through for about 3 minutes.
- Taste and adjust seasoning with more salt and pepper if necessary. Garnish with additional cheese or parsley if desired.
Notes
For creamier sauce, substitute milk with half-and-half or heavy cream. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of milk to maintain creaminess.