Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Cook elbow macaroni in salted boiling water until al dente; drain and save ½ cup pasta water.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth and golden brown (about 2 minutes).
- Gradually stir in milk and whisk until thickened (about 5 minutes). Add garlic powder, salt, and pepper.
- Remove from heat; stir in cheddar and Monterey Jack until melted. Adjust consistency with reserved pasta water if needed.
- Fold cooked macaroni into cheese sauce until evenly coated.
- (Optional) Transfer to a greased baking dish, top with additional cheese, and bake at 350°F (175°C) for about 20 minutes until bubbly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg