Description
This creamy mac and cheese comes together in just 30 minutes using simple ingredients and a foolproof method. The secret is evaporated milk, which creates an ultra-smooth cheese sauce that never turns grainy or separates. Shredded sharp cheddar melts perfectly into the sauce for rich, comforting flavor in every bite. If you enjoy creamy pasta dishes, you might also like this White Sauce Penna Pasta recipe.
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups sharp cheddar cheese, shredded from a block
- 1 cup mozzarella cheese, shredded from a block
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, about 7 to 8 minutes. Drain well and set aside.
- In the same pot, melt the butter over medium heat. Once melted and bubbling, add the flour and whisk constantly for about 1 minute until the mixture is smooth and lightly golden. This creates a simple roux base.
- Slowly pour in the evaporated milk and whole milk while whisking continuously to prevent lumps. Continue whisking until the mixture is completely smooth.
- Add the Dijon mustard, garlic powder, salt, and black pepper. Stir well and bring the mixture to a gentle simmer. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.
- Remove the pot from the heat. This step is crucial to prevent the cheese from overheating and turning grainy.
- Add the shredded cheddar and mozzarella cheeses to the hot milk mixture. Stir gently but thoroughly until all the cheese has melted and the sauce is silky smooth. The residual heat will melt the cheese perfectly.
- Add the drained pasta back into the pot and stir until every piece is evenly coated with the creamy cheese sauce. Let it sit for 1 to 2 minutes to allow the sauce to thicken and cling to the pasta.
- Serve immediately while hot and creamy. The mac and cheese will continue to thicken as it cools.
Notes
- Always shred cheese from a block rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Remove the pot from heat before adding cheese to avoid a grainy texture from overheating.
- For extra richness, stir in 2 tablespoons of cream cheese along with the shredded cheese.
- To reheat, add a splash of milk and warm gently over low heat, stirring constantly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Array