Creamy Mac and Cheese
Tender elbow macaroni baked in a silky cheddar and cream cheese sauce with a bubbling layer of melted cheddar on top.
10 min
Prep
40 min
Cook
4
Serves
765
Calories
Macros · per serving
31g protein
71g carbs
40g fat
Ingredients
For 4 servings
- 300 g elbow macaroni
- 225 g cheddar cheese
- 100 g cream cheese
- 600 ml whole milk
- 30 g unsalted butter
- 30 g all-purpose flour
- 1 teaspoon mustard powder
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 2 liters water
Instructions
- 1
Heat the oven to 375°F/190°C. Bring the water and 1 teaspoon of the salt to a boil in a large saucepan. Meanwhile, grate the cheddar, choosing a variety labeled suitable for vegetarians.
- 2
Add the macaroni to the boiling water and cook for 2 minutes less than the package instructions. Drain in a colander.
- 3
Return the saucepan to medium-low heat and melt the butter. Stir in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk until smooth. Bring to a gentle simmer over medium heat and cook for 3–5 minutes, stirring, until lightly thickened.
- 4
Remove from the heat. Stir in the cream cheese, 150 g of the cheddar, the mustard powder, the remaining ½ teaspoon salt and the black pepper until smooth. Fold in the drained macaroni.
- 5
Spoon into a 2-liter baking dish and scatter over the remaining 75 g cheddar. Bake for 15–20 minutes, until bubbling around the edges and melted on top; avoid baking longer so the sauce stays creamy. Let stand for 5 minutes before serving.
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