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
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Cook macaroni according to package directions. Drain well and set aside.
- Step 2: In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
- Step 3: Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until slightly thickened.
- Step 4: Reduce heat to low. Add salt and pepper. Gradually add the white cheddar cheese and Parmesan cheese, stirring until melted and smooth.
- Step 5: Add the cooked macaroni to the cheese sauce and stir to coat evenly. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk to loosen the sauce and prevent it from drying out.
- For an extra touch of elegance, serve with a sprinkle of fresh parsley or a dusting of paprika.
- Don't skip the roux! Cooking the flour with butter first ensures a smooth, creamy sauce without any lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American