Stovetop White Cheddar Mac and Cheese
Servings: 4 servings
Ingredients
- 8 oz elbow macaroni
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 cups half and half
- 2 cups extra sharp white cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ½ teaspoon hot sauce
- ½ teaspoon salt or to taste
- ½ teaspoon mustard powder
- ¼ teaspoon garlic powder
Instructions
- Boil macaroni in salted water until al dente. Drain and set aside.
- While the pasta cooks, in a large saucepan over medium heat, melt the butter. Whisk in flour until smooth and cook for about 1 minute.
- Slowly whisk in half and half, stirring it in gradually until smooth. Cook for 3–5 minutes, stirring frequently, until slightly thickened and starting to bubble (do not let it get to a full boil).
- Reduce the heat to low and stir in hot sauce, salt, mustard powder, and garlic powder. Add shredded cheddar and mozzarella one handful at a time, stirring until the cheese melts.
- Remove from the heat and combine the cooked pasta and the cheese sauce, gently stirring until coated. Serve warm.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, add a splash of milk to the pasta and microwave in short intervals, stirring between rounds, until warm and creamy.
Freezer: Mac and cheese can be frozen, but the texture may change slightly upon thawing. For best results, freeze in a sealed container for up to 3 to 4 months and reheat on the stovetop with added milk to bring back the creaminess.
