Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 (12 ounce) can evaporated milk
- 4 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly until smooth.
- Gradually whisk in whole milk and evaporated milk until smooth and thickened, about 5-7 minutes.
- Reduce heat to low. Add cheddar cheese, one cup at a time, stirring until each addition is completely melted and smooth.
- Season with salt, pepper, and garlic powder. Stir to combine.
- Add drained macaroni to the cheese sauce and stir gently until evenly coated. Serve immediately.
Notes
- For a baked version, transfer to a 9×13 inch baking dish, and bake at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
- Use high-quality sharp cheddar cheese for the best flavor.
- Don’t overcook the macaroni to avoid mushiness.
- Ensure the roux is smooth to prevent a lumpy cheese sauce.
- Add breadcrumbs, bacon, or vegetables for variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Baked (Optional)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg