This Mac & Cheese Almost Made Me Cry 😭 (It’s That Good!)

Ingredients

• 1 pound Elbow Macaroni (traditional elbow shape)
• 1 teaspoon Salt (for seasoning the pasta water)
• 4 tablespoons Unsalted Butter (for the roux)
• 0.33 cup All-Purpose Flour (for the roux)
• 3.25 cups Whole Milk (full‑fat for creaminess)
• 0.75 cup Heavy Cream (adds richness)
• 1 teaspoon Garlic Powder
• 0.75 teaspoon Ground Mustard
• 2 tablespoons Worcestershire Sauce
• 4 cups Cheddar Cheese (mix of orange and white cheddar, freshly grated)
• 1 cup Gruyère Cheese (freshly grated, adds creamy texture)
• 1.5 cups Cheese for Topping (reserve from the cheddar/Gruyère mixture)

Instructions

1. Cook the Pasta

   Bring a large pot of water to a rolling boil, add 1 teaspoon salt, then add the elbow macaroni. Stir once, then place a wooden spoon across the pot top to prevent boil‑over. Cook according to package directions until al dente.

   Time: PT10M

2. Drain the Pasta

   When the pasta is al dente, pour it into a colander and let it drain completely. Return the drained noodles to a large mixing bowl.

   Time: PT2M

3. Make the Roux

   In a clean saucepan over medium heat, melt 4 tablespoons butter. Sprinkle 1/3 cup flour over the melted butter, whisk quickly, and cook for 2–3 minutes until the mixture is lightly golden but not browned.

   Time: PT3M

4. Combine Milk and Cream

   Measure 3¼ cups whole milk and ¾ cup heavy cream. Set aside.

   Time: PT1M

5. Create the Cheese Sauce

   Slowly whisk the milk‑cream mixture into the roux, adding a little at a time to avoid lumps. Continue whisking over medium heat until the sauce thickens and begins to bubble gently.

   Time: PT5M

6. Season the Sauce

   Stir in 1 teaspoon garlic powder, ¾ teaspoon ground mustard, and 2 tablespoons Worcestershire sauce.

   Time: PT1M

7. Melt the Cheese

   Reduce heat to low, then add 4 cups grated cheddar and 1 cup grated Gruyère, reserving about 1½ cups for the topping. Stir until the cheese is fully melted and the sauce is smooth.

   Time: PT3M

8. Combine Pasta and Sauce

   Pour the cheese sauce over the drained pasta in the mixing bowl. Toss to coat evenly, then transfer the mixture to a greased 9×13‑inch baking dish. Sprinkle the reserved 1½ cups of cheese evenly over the top.

   Time: PT3M

9. Bake

   Place the dish in a pre‑heated oven at 350°F and bake for 10 minutes, until the sauce is bubbling around the edges.

   Time: PT10M

   Temperature: 350°F

10. Broil for a Golden Crust

    Switch the oven to broil and broil the mac and cheese for 2 minutes, watching closely so the top turns golden brown but does not burn.

    Time: PT2M

    Temperature: Broil

11. Rest and Serve

    Remove the dish from the oven, let it rest for 5 minutes to set, then serve hot.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

15g

Carbohydrates

45g

Fat

20g

Fiber

2g