🔸elbow macaroni 🔸butter 🔸all-purpose flour 🔸whole milk 🔸heavy cream 🔸sour cream 🔸white cheddar 🔸garlic powder 🔸fine sea salt or Kosher 🔸ground black pepper 🔸pasta cooking water
Cook the pasta: Bring a large pot of water to a boil. Add salt and macaroni. Cook them according to the package instructions.
Grate the cheese on a box grater and set it aside.
While the pasta cooks, make the white cheddar sauce.
Roux: Melt the butter in the saucepan or Dutch oven. Add the flour and stir it into the butter for about 2 minutes; it should get golden but not brown.
Gradually add the milk and heavy cream while whisking continuously. Keep whisking on medium heat until the sauce thickens and coats the back of a spoon; it will take 3 to 5 minutes.
Add cheese: Turn the heat to low. Add the cheese and stir until melted. Turn off the heat.
Season with garlic powder, salt, and pepper.
Reserve about ½ cup of the pasta water and drain the rest. Swipe up to check out the full recipe!
Combine macaroni with the sauce. If the sauce is too thick, add a little of the reserved pasta water and stir again. Add just as much water as needed; you don’t have to add it all.
Adjust the taste with salt and pepper and serve immediately. On the recipe page, there are many notes, tips, and recommendations!
Leftovers can be reheated and you can serve this classic mac & cheese as a main course or a side dish. Check the recipe page for adds-ins and expert tips!