A crowd-pleaser loaded with rich, creamy, cheddar cheese.
Ingredients
You'll need:
8 oz elbow macaroni (about 2 cups)
2 cups shredded Silani cheddar cheese
1/2 cup grated Silani parmesan cheese (for extra oomph!)
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk (makes a richer mac)
1/2 tsp garlic powder
1/2 tsp mustard powder (adds a little tang)
Salt and pepper, to taste
1/2 cup breadcrumbs (for topping)
Instructions
1. Bring a large pot of salted water to a boil and add the macaroni, cooking based on the package instructions. Drain the pasta and set aside.
2. In a large saucepan or skillet, melt 2 tablespoons of butter over medium heat. Then add the flour and whisk constantly for 1-2 minutes to make a smooth paste.
3. Slowly add in the milk. Cook and whisk until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
4. Lower the heat to medium-low, then stir in the shredded Silani cheddar cheese and grated Silani parmesan (if using). Continue stirring until the cheese is completely melted and the sauce is smooth. Add garlic powder, mustard powder, salt, and pepper to taste.
5. Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated.
6. If you prefer to bake: Preheat oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish, top with breadcrumbs, and dot with 1 tablespoon of butter. Bake for 15-20 minutes or until the top is golden and crispy.
6. Serve hot and get ready to indulge in rich, creamy, mac and cheese goodness.
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