Restaurant Style Mac and Cheese
A silky stovetop macaroni and cheese made with a butter and flour sauce, milk, and sharp cheddar.
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 4 tbsp butter melted
- ¼ cup all-purpose flour
- 2 cup milk half-and-half makes it creamier
- 2 cup shredded sharp cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- salt and black pepper to taste
Instructions
Cooking
- Boil the macaroni in salted water until just tender. Drain and set aside.
- Melt the butter in a large saucepan over medium heat.
- Stir in the flour and cook about 1 minute, whisking, until golden.
- Slowly whisk in the milk and cook, stirring often, until the sauce thickens.
- Remove the pan from the heat. Add the garlic powder, onion powder, and cheddar and stir until smooth.
- Add the macaroni and stir until coated.
- Season with salt and pepper and serve warm.
Notes
Nutrition values are an estimate per serving. Add the cheese off the heat so the sauce stays smooth. Refrigerate leftovers within 2 hours; they keep up to 3 days. Reheat with a splash of milk.