Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces white cheddar cheese, shredded
- 4 ounces cream cheese, softened
Instructions
- Step 1: Cook macaroni according to package directions. Drain well and set aside.
- Step 2: While macaroni is cooking, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, creating a roux.
- Step 3: Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until slightly thickened.
- Step 4: Remove from heat and stir in salt, pepper, white cheddar cheese, and cream cheese until smooth and creamy.
- Step 5: Add cooked macaroni to the cheese sauce and stir to coat.
- Step 6: Serve immediately and enjoy!
Notes
- For the creamiest sauce, shred the white cheddar yourself instead of using pre-shredded cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat mac and cheese gently with a splash of milk to restore its creamy texture.
- Serve this decadent mac and cheese as a side dish or elevate it with crispy bacon crumbles!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American