Chefleen's Easy Mac and Cheese
Chefleen's Easy Mac and Cheese
Ingredients
- 8 ounces elbow macaroni, (1/2 standard 16-ounce box)
- 7 tablespoons butter
- 1/2 teaspoon salt, plus more, as needed, for pasta water and seasoning
- 1 teaspoon garlic powder
- 1 1/2 cups milk, plus more, as needed
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup cheese, shredded, for topping (e.g., cheddar, mozzarella, or a blend)
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a rolling boil.
⏱️ 5 min•🌡️ 375
- 2
Add the elbow macaroni to the boiling water and cook according to package directions until al dente. While the pasta cooks, take a moment to relax.
⏱️ 8 min
- 3
Once cooked, drain the pasta thoroughly and return it to the empty pot.
⏱️ 2 min
- 4
Add the butter, 1/2 teaspoon of salt, and garlic powder to the hot pasta in the pot. Stir until the butter is completely melted and the pasta is evenly coated.
⏱️ 3 min
- 5
Pour in 1 1/2 cups of milk and stir well. Gradually add the shredded sharp cheddar cheese, mozzarella cheese, and grated Parmesan cheese, stirring constantly until the cheeses are melted and a creamy sauce forms. Taste and add more salt if needed.
⏱️ 5 min
- 6
Transfer the macaroni and cheese mixture to a 9x13 inch baking dish. If the mixture appears too thick or dry, add a bit more milk, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min
- 7
Evenly sprinkle the additional 1/2 cup of shredded cheese over the top of the mac and cheese.
⏱️ 1 min
- 8
Bake in the preheated oven for 12-15 minutes, or until the cheese topping is golden brown and bubbly. While it bakes, relax again!
⏱️ 15 min•🌡️ 375
- 9
Remove from the oven and let rest for a few minutes before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chefleen's Easy Mac and Cheese
- 8 ounces elbow macaroni, (1/2 standard 16-ounce box)
- 7 tablespoons butter
- 1/2 teaspoon salt, plus more, as needed, for pasta water and seasoning
- 1 teaspoon garlic powder
- 1 1/2 cups milk, plus more, as needed
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup cheese, shredded, for topping (e.g., cheddar, mozzarella, or a blend)
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a rolling boil.
⏱️ 5 min•🌡️ 375 - 2
Add the elbow macaroni to the boiling water and cook according to package directions until al dente. While the pasta cooks, take a moment to relax.
⏱️ 8 min - 3
Once cooked, drain the pasta thoroughly and return it to the empty pot.
⏱️ 2 min - 4
Add the butter, 1/2 teaspoon of salt, and garlic powder to the hot pasta in the pot. Stir until the butter is completely melted and the pasta is evenly coated.
⏱️ 3 min - 5
Pour in 1 1/2 cups of milk and stir well. Gradually add the shredded sharp cheddar cheese, mozzarella cheese, and grated Parmesan cheese, stirring constantly until the cheeses are melted and a creamy sauce forms. Taste and add more salt if needed.
⏱️ 5 min - 6
Transfer the macaroni and cheese mixture to a 9x13 inch baking dish. If the mixture appears too thick or dry, add a bit more milk, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min - 7
Evenly sprinkle the additional 1/2 cup of shredded cheese over the top of the mac and cheese.
⏱️ 1 min - 8
Bake in the preheated oven for 12-15 minutes, or until the cheese topping is golden brown and bubbly. While it bakes, relax again!
⏱️ 15 min•🌡️ 375 - 9
Remove from the oven and let rest for a few minutes before serving.
⏱️ 4 min