Description
A rich, velvety mac and cheese that comes together in one pot, creating an irresistibly creamy sauce without the need for a separate roux. Perfect for busy weeknights when you crave comfort food!
Ingredients
Scale
- 1 pound (450g) elbow macaroni
- 4 cups (1L) whole milk
- 2 cups (500ml) chicken broth
- 3 cups (340g) shredded sharp cheddar cheese
- 1 cup (113g) shredded mozzarella cheese
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Combine macaroni, milk, chicken broth, butter, and garlic powder in a large pot. Bring to a gentle simmer over medium heat, stirring frequently.
- Cook for 12-15 minutes, stirring occasionally, until pasta is tender and liquid has thickened.
- Remove from heat and stir in both cheeses until completely melted and smooth. Season with salt and pepper to taste.
Notes
- Stir frequently to prevent pasta from sticking to the bottom
- For extra creaminess, add ¼ cup heavy cream at the end
- Leftovers can be stored in an airtight container for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 620
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg