Creamy Mac & Cheese!

Ingredients

• 1 stick Unsalted Butter (softened, cut into cubes)
• 2 tablespoons All-Purpose Flour (sifted)
• 2 cups Chicken Broth (or dissolve bouillon powder in water)
• 2 cups Half‑and‑Half
• 1 cup Heavy Cream
• 1 cup Cheddar Cheese (freshly shredded)
• 0.5 cup Mozzarella Cheese (freshly shredded)
• 0.5 cup Parmesan Cheese (freshly grated)
• 8 ounces Elbow Macaroni (or any short pasta shape)
• 1 teaspoon Salt (for seasoning the butter and sauce)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare the Pasta

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8‑9 minutes. Drain in a colander and set aside.

   Time: PT10M

   Temperature: 212°F

2. Make the Roux

   In a saucepan over medium heat, melt the butter. Add the salt and pepper, then sprinkle the flour over the butter. Whisk continuously for 2‑3 minutes until the mixture turns a light golden color and the raw flour taste disappears.

   Time: PT5M

   Temperature: 350°F

3. Add Liquids

   Slowly pour in the chicken broth while whisking, followed by the half‑and‑half and heavy cream. Continue whisking until the mixture is smooth and begins to thicken, about 3‑4 minutes.

   Time: PT4M

   Temperature: 350°F

4. Incorporate the Cheeses

   Reduce the heat to low. Add the shredded cheddar, mozzarella, and grated parmesan a handful at a time, stirring after each addition until fully melted and the sauce is silky.

   Time: PT5M

5. Combine Pasta and Sauce

   Add the cooked noodles to the cheese sauce. Toss gently until every piece is evenly coated. Taste and adjust seasoning with a pinch more salt or pepper if needed.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

45g

Fat

35g

Fiber

2g