Creamy Curried Cheddar Mac and Cheese
Creamy Curried Cheddar Mac and Cheese
Ingredients
For the Macaroni
- 1 cup elbow macaroni, dry
- 1/2 teaspoon salt, for pasta water
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon cayenne pepper, optional, for heat
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 ounces cream cheese, softened, cut into cubes
Instructions
- 1
Cook the macaroni: Bring a medium pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, typically 7-9 minutes. Drain well and set aside.
⏱️ 10 min
- 2
Prepare the roux: While the pasta cooks, melt the unsalted butter in a medium saucepan over medium heat. Once melted, sprinkle in the all-purpose flour and whisk continuously for 1 minute to create a smooth roux.
⏱️ 2 min
- 3
Build the sauce base: Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
⏱️ 5 min
- 4
Season the sauce: Reduce the heat to low. Stir in the curry powder, garlic powder, 1/2 teaspoon salt, black pepper, and cayenne pepper (if using). Cook for another minute, stirring, to allow the spices to bloom.
⏱️ 2 min
- 5
Melt the cheeses: Remove the saucepan from the heat. Add the shredded sharp cheddar cheese and cubed cream cheese. Stir continuously until both cheeses are completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 3 min
- 6
Combine and serve: Add the drained cooked macaroni to the cheese sauce. Stir gently until the macaroni is evenly coated. Serve immediately and enjoy your creamy curried cheddar mac and cheese.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Curried Cheddar Mac and Cheese
Ingredients
For the Macaroni
- 1 cup elbow macaroni, dry
- 1/2 teaspoon salt, for pasta water
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon cayenne pepper, optional, for heat
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 ounces cream cheese, softened, cut into cubes
Instructions
- 1
Cook the macaroni: Bring a medium pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, typically 7-9 minutes. Drain well and set aside.
⏱️ 10 min - 2
Prepare the roux: While the pasta cooks, melt the unsalted butter in a medium saucepan over medium heat. Once melted, sprinkle in the all-purpose flour and whisk continuously for 1 minute to create a smooth roux.
⏱️ 2 min - 3
Build the sauce base: Gradually whisk in the whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
⏱️ 5 min - 4
Season the sauce: Reduce the heat to low. Stir in the curry powder, garlic powder, 1/2 teaspoon salt, black pepper, and cayenne pepper (if using). Cook for another minute, stirring, to allow the spices to bloom.
⏱️ 2 min - 5
Melt the cheeses: Remove the saucepan from the heat. Add the shredded sharp cheddar cheese and cubed cream cheese. Stir continuously until both cheeses are completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 3 min - 6
Combine and serve: Add the drained cooked macaroni to the cheese sauce. Stir gently until the macaroni is evenly coated. Serve immediately and enjoy your creamy curried cheddar mac and cheese.
⏱️ 3 min