Creamy Mac and Cheese
This creamy mac and cheese blends sharp cheddar with Monterey Jack for a rich, smooth sauce. Ready in 25 minutes, it’s a quick, comforting American vegetarian main dish perfect for family dinners.
Equipment
- 1 large pot
- 1 saucepan or use the same pot for the sauce
- 1 whisk
Ingredients
- 8 oz fun-shaped pasta or elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 3/4 cups whole milk
- 2 cups shredded cheddar cheese mild or sharp
- 1/2 cup shredded Monterey Jack or mozzarella
- 2 oz cream cheese optional
- 1/2 tsp salt plus more for pasta water
- 1/4 tsp black pepper
- 1/2 tsp garlic powder optional
- 1/4 tsp mustard powder optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In the same pot or a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute, stirring constantly, until bubbly.
- Gradually whisk in the milk, stirring frequently for 3 to 5 minutes until the sauce thickens smoothly.
- Reduce heat to low and add cheddar, Monterey Jack, and optional cream cheese. Stir until fully melted and creamy.
- Season the sauce with salt, black pepper, garlic powder, and mustard powder. Taste and adjust seasonings as desired.
- Fold the cooked pasta into the cheese sauce, coating evenly. Serve immediately.
Notes
- Make the cheese sauce ahead and refrigerate for quick reheating with pasta.
- Use mozzarella instead of Monterey Jack for a stretchier texture.
- Adjust seasoning to taste for a personalized flavor.