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Ingredients (8)

• ▢ 8 ounces elbow macaroni uncooked
• ▢ 2 Tablespoons salted butter
• ▢ 2 Tablespoons all-purpose flour
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon garlic powder (optional but recommended)
• ▢ 1 cup whole milk
• ▢ ¼ cup sour cream or Greek yogurt
• ▢ 8 ounces shredded cheddar cheese (2 cups)

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Instructions (13 steps)

1. Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.
2. Make the cheese sauce:
3. Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.
4. In a medium saucepan over medium heat, melt the butter.
5. Add flour mixture and whisk to combine.
6. Cook for 1 minute until mixture is slightly brown.
7. Add 1 cup milk and whisk until the mixture is smooth.
8. Add sour cream (or Greek yogurt) and whisk until smooth.
9. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
10. Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
11. Assemble & Serve
12. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
13. Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm!

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Ingredients (13)

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese (shredded)
• 2 cups Gruyere cheese (shredded)
• salt and pepper to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter (melted)
• 1/2 cup Parmesan cheese (shredded)
• 1/4 tsp smoked paprika (or regular paprika)

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Instructions (10 steps)

1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
4. Melt butter in a deep saucepan, dutch oven, or stock pot.
5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

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Ingredients (11)

• 8 oz. macaroni (uncooked, $0.49)
• 3 Tbsp butter ($0.34)
• 3 Tbsp all-purpose flour (30g, $0.03)
• 2 cups whole milk (16 oz. $0.43)
• ½ tsp onion powder ($0.02)
• ½ tsp garlic powder ($0.02)
• ½ tsp paprika ($0.02)
• ¾ tsp salt ($0.03)
• ¼ tsp black pepper (freshly cracked, $0.04)
• ½ tsp hot sauce ($0.01*)
• 2½ cups sharp cheddar cheese (shredded, (250g) $2.08**)

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Instructions (22 steps)

1. Gather and prepare all ingredients.
2. Cook the macaroni according to the package directions (boil for 7-8 minutes, or until tender). Drain the macaroni in a colander and set aside.
3. Whisk
4. Place the butter and flour in a medium pot over medium heat. Whisk until the butter is melted and the mixture begins to bubble. Once bubbling, continue to whisk and cook for one minute.
5. Pour
6. After cooking the butter and flour roux, slowly whisk in the milk. I added a few tablespoons at a time, letting each addition thicken before adding more milk.
7. Simmer
8. Cook and whisk over medium heat until the milk gently simmers and thickens to the consistency of heavy cream, about 5 minutes. Be patient and let it fully thicken before adding the cheese, or it won’t melt smoothly.
9. Season
10. Once it thickens, turn the burner off. Season the sauce with onion powder, garlic powder, paprika, salt, pepper, and hot sauce. Whisk to combine.
11. Whisk
12. Add the shredded block cheddar a handful at a time, whisking until each addition melts before adding more. If the sauce cools too much, briefly return it to low heat, but don’t let it boil, or it may separate and turn grainy.
13. Combine
14. Add the cooked and drained pasta to the pot with the cheese sauce and stir to combine. If your pasta appears to be drowning in cheese, don't worry! It'll be the perfect consistency as the macaroni absorbs the sauce and thickens up.
15. Serve hot and enjoy!
16. Baked Mac and Cheese
17. Preheat the oven to 350ºF.
18. Pour
19. After combining the drained pasta and cheese sauce, transfer it to a casserole dish.
20. Top with more shredded cheese, then bake for 15 minutes.
21. Broil
22. To achieve a golden brown crispy cheese crust, turn on the oven's broiler for just a few short minutes, watching it closely to prevent burning.

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