Homemade Mac and Cheese

Quick Info

Prep: 15m | Cook: 20m | Servings: 8

🛒 Ingredients

• 4 cups elbow macaroni
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 to 3 cups milk or heavy whipping cream
• 1 lb sharp cheddar cheese, freshly grated
• 8 oz sour cream (~1 cup)
• 2 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Pinch of salt and black pepper
• Pinch of cayenne pepper (optional, for spice)

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🍳 Equipment

• 9x13-inch casserole dish
• Medium sauce pot / Dutch oven
• Pasta pot & colander
• Whisk

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📋 Instructions

1. Preheat oven to 375°F (190°C). Cook elbow macaroni in boiling salted water according to package directions; drain and set aside.
2. Melt butter in a medium pot over medium heat. Whisk in flour and cook for 1–2 minutes to create a roux.
3. Slowly pour in milk or heavy cream while whisking continuously; cook until thickened.
4. Reduce heat to low and stir in grated sharp cheddar cheese until fully melted and velvety.
5. Stir in sour cream, Dijon mustard, garlic powder, onion powder, salt, pepper, and cayenne.
6. Fold cooked macaroni into the cheese sauce until thoroughly coated.
7. Transfer into a 9x13-inch casserole dish and bake for 20 minutes until golden and bubbling.

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💡 Notes & Variations

• Grating whole blocks of sharp cheddar ensures a smooth sauce without the grainy texture caused by pre-shredded anti-caking agents.

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