Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions
- Cook the Macaroni:
- Boil water in a large pot and cook the elbow macaroni according to the package instructions. Once cooked, drain the macaroni and set it aside.
- Prepare the Roux:
- In a saucepan, melt the butter over medium heat.
- Stir in the flour, creating a roux, and cook for about 1 minute, ensuring the flour is well incorporated with the butter.
- Make the Cheese Sauce:
- Gradually whisk in the milk, stirring continuously to avoid lumps, until the mixture starts to thicken.
- Add the garlic powder, salt, and pepper.
- Remove from heat and stir in the cheddar cheese until it melts completely, resulting in a smooth, creamy sauce.
- Combine and Mix:
- Add the cooked macaroni to the cheese sauce, ensuring that each piece is well coated. Mix thoroughly.
- Optional Crispy Topping:
- For an added crunch, you can top the macaroni and cheese with breadcrumbs.
- Preheat the oven to 350°F (175°C) and bake for about 10 minutes until the top is golden and crispy.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g