White Cheddar Garlic Mac and Cheese
This White Cheddar Garlic Mac and Cheese is the ultimate comfort food, loaded with gooey cheeses, roasted garlic, and a subtle spicy kick. A creamy, cheesy hug on a plate!
Equipment
- Large Pot
- Large saucepan or skillet
- Whisk
- Baking dish or casserole dish
- Cheese Grater
- Wooden Spoon or Spatula
Ingredients
- 8 ounces elbow macaroni classic pasta shape
- 2 cups shredded white cheddar cheese sharp, tangy, and full of flavor
- 1 cup shredded mozzarella cheese adds a creamy, melty texture
- 4 tablespoons unsalted butter essential for the roux and rich flavor
- 2 tablespoons all-purpose flour thickens the cheese sauce
- 2 cups milk whole milk works best
- 2 cloves garlic minced, infuses the sauce with aromatic garlic flavor
- 0.5 teaspoon onion powder enhances the savory depth
- 0.25 teaspoon cayenne pepper adds a subtle warming heat
- salt and pepper to taste
- 0.5 cup breadcrumbs for the crunchy topping
- 2 tablespoons chopped fresh parsley for garnish and freshness
Instructions
- Bring a large pot of salted water to a boil. Add the 8 ounces of elbow macaroni and cook according to the package directions until al dente (about 7-8 minutes). Drain and set aside.
- In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour and cook for about 2 minutes to form a smooth roux.
- Add 2 cloves of minced garlic to the roux and cook for 30 seconds until fragrant. Slowly pour in 2 cups of milk, whisking constantly to prevent lumps. Cook until sauce thickens, about 5-7 minutes.
- Reduce heat to low. Stir in 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, salt, and pepper to taste. Gradually add shredded white cheddar and mozzarella, stirring until melted and smooth.
- Add cooked elbow macaroni to the cheese sauce, folding gently to coat all pasta pieces evenly.
- In a small bowl, mix 1/2 cup breadcrumbs with a little melted butter if desired. Sprinkle the breadcrumbs evenly over the mac and cheese in the baking dish.
- Preheat oven to 350°F (175°C). Transfer mac and cheese to a greased casserole dish if needed. Bake uncovered for 20-25 minutes until the top is golden brown and crispy.
- Remove from oven. Sprinkle 2 tablespoons of chopped fresh parsley over the top. Serve hot and enjoy!
Notes
- Don’t overcook the pasta; al dente texture ensures perfect bake.
- Whisk the roux constantly to avoid lumps in the cheese sauce.
- Use freshly shredded cheese for better melting and flavor.
- Taste before seasoning with salt since cheese can be salty.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of milk.