Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 cups (16 ounces) shredded cheddar cheese
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook macaroni according to package directions until al dente. Drain well.
- While the macaroni is cooking, melt butter in a large saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk and cream until smooth.
- Bring the mixture to a simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until thickened.
- Remove from heat and stir in salt, pepper, and garlic powder. Add cheddar cheese, Monterey Jack cheese, and Parmesan cheese, stirring until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Pour the mac and cheese into the prepared baking dish. Bake for 25-30 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
For an even creamier mac and cheese, use a combination of cheeses like Gruyere or Fontina. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. To prevent the top from browning too quickly, cover the dish with foil during the last 10 minutes of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg