Description
A rich and creamy mac and cheese recipe perfectly portioned for two, featuring a silky cheese sauce and tender pasta for a quick and comforting meal.
Ingredients
- 1 cup (100 g) elbow macaroni
- 2 tablespoons (30 g) unsalted butter
- 2 tablespoons (15 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (50 g) shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon mustard powder (optional)
Instructions
- Cook macaroni in salted boiling water according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute to form a roux.
- Slowly whisk in milk and heavy cream, stirring constantly until smooth.
- Cook the mixture until it thickens slightly.
- Reduce heat to low and add cheddar and mozzarella cheese, stirring until melted and smooth.
- Season with salt, pepper, garlic powder, and mustard powder if using.
- Add cooked macaroni to the sauce and stir until evenly coated.
- Serve immediately while warm and creamy.
Notes
- Keep heat low when adding cheese to prevent a grainy texture.
- Add a splash of milk when reheating to restore creaminess.
- Use different cheeses like gouda or parmesan for variety.
- Top with breadcrumbs and bake for a crispy version.
- Add chicken for extra protein.
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 85 mg
