Small Batch Creamy Mac and Cheese
Ingredients
The pasta
The cheese sauce
-
2
tbsp.
Unsalted Butter
-
2
tbsp.
All-Purpose Flour
-
1
cup
Whole Milk
-
½
cup
Half and Half
-
Salt
to taste
-
¼
tsp.
Garlic Powder
-
¼
tsp.
Mustard Powder
-
½
tsp.
Hot Sauce
-
4
oz.
shredded White Cheddar Cheese
-
4
oz.
shredded Monterey Jack Cheese
Instructions
- Boil the pasta shells in salted water until al dente and drain.
- Melt the butter in a medium saucepan and whisk in the flour, cooking for 2-3 minutes.
- Slowly whisk in the whole milk, then the half and half, simmering until thickened.
- Add garlic powder, mustard powder, hot sauce, salt, and pepper to the sauce.
- Reduce heat to low and stir in the shredded cheeses gradually until melted.
- Combine the drained pasta with the cheese sauce and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
560
Total fat
29g
Total carbohydrates
53g
Total protein
23g
Sodium
500mg
Cholesterol
100mg
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