Creamy Mac and Cheese

For the pasta:

• 1 lb elbow macaroni (or pasta of choice)

• 1 tbsp salt (for boiling water)

For the cheese sauce:

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 3 cups whole milk (warm)

• 1 cup heavy cream (optional for extra creaminess)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp garlic powder (optional)

• ½ tsp onion powder (optional)

• ½ tsp paprika (optional)

• 2 cups sharp cheddar cheese, shredded

• 1 cup mozzarella cheese, shredded

• ½ cup Parmesan cheese, grated

For topping (optional):

• 1 cup panko breadcrumbs

• 2 tbsp butter, melted

• ½ cup shredded cheddar (for extra cheesy topping)

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Cook macaroni according to package directions until just al dente.

• Drain and set aside.

2. Make the Roux:

• In a large saucepan, melt butter over medium heat.

• Whisk in the flour and cook for about 1 minute until golden (this removes the raw flour taste).

3. Make the Cheese Sauce:

• Slowly whisk in warm milk and heavy cream, stirring constantly until smooth.

• Add salt, pepper, garlic powder, onion powder, and paprika.

• Continue stirring for 3-5 minutes until the sauce thickens.

4. Melt the Cheese:

• Reduce heat to low and gradually stir in cheddar, mozzarella, and Parmesan cheese until fully melted and smooth.

5. Combine Pasta & Sauce:

• Add the cooked pasta to the cheese sauce and stir until evenly coated.

6. Optional Baked Version:

• Preheat oven to 375°F (190°C).

• Transfer mac and cheese to a buttered baking dish.

• In a small bowl, mix panko breadcrumbs with melted butter.

• Sprinkle over mac and cheese, then top with extra shredded cheddar.

• Bake uncovered for 15-20 minutes until golden and bubbly.