Mac and Cheese

Name: Mac and Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 9 serving
Ingredients: 14 oz. dry elbow macaroni; salt; 3 1/2 Tbsp butter; 3 1/2 Tbsp flour; 2 /3 cups low-fat milk; 1/2 tsp dry mustard; 1/4 tsp garlic powder; 4 oz. cream cheese; 8 oz. extra sharp cheddar cheese; 4 oz. mozzarella cheese; reserved pasta water

User Reviews

4.9

129 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
9
Course
Side Dish
Cuisine
American

Mac and Cheese

Iris Warren

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A rich and creamy mac and cheese the people of all ages will love! Includes three kinds of cheese - cheddar, mozzarella and cream cheese. Made on the stovetop for a quick and easy side dish. Makes about 9 1-cup servings.

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Ingredients

Servings

14 oz. dry elbow macaroni
salt
3 1/2 Tbsp butter
3 1/2 Tbsp flour
2 /3 cups low-fat milk
1/2 tsp dry mustard, or more to taste
1/4 tsp garlic powder
4 oz. cream cheese, diced into small pieces
8 oz. extra sharp cheddar cheese, shredded
4 oz. mozzarella cheese, shredded
reserved pasta water

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Instructions

Bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. Drain pasta and reserve 1/2 cup pasta water.
While pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly.
While whisking slowly pour in milk, add in mustard and garlic powder. Increase heat slightly, then bring mixture to a gentle simmer whisking constantly.
Reduce heat to low add in cream cheese and whisk until melted.
Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt, while returning to warm heat as needed to melt fully.
Season sauce with salt to taste.
Toss pasta with cheese sauce, thin with pasta water a splash at a time as needed. Serve immediately.

Notes

Don't use pre-shredded cheese or the sauce might end up grainy and gritty. Shred it yourself for a nice smooth sauce.
If you don't have mustard powder, substitute 1 tsp prepared mustard (regular or dijon).
Don't rinse the pasta. It adds starches and helps thicken up the sauce and keeps the sauce clinging to the pasta.
Want a crunchy topping? Try sautéing panko bread crumbs in a skillet in a little melted butter or olive oil until golden brown. Sprinkle over individual servings so it stays crisp.