My staple mac & cheese—just a few pantry ingredients and a lot of comfort. The combination of white cheddar, American, and Parmesan creates the perfect creamy, tangy cheese sauce.
Ingredients
- 3 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1½ cups half-and-half or milk
- 8 oz white cheddar cheese, shredded
- 3 slices of American cheese
- ¼ cup Parmesan cheese, grated
- 1½ tsp of kosher salt and 16-20 cracks of pepper, to taste
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- ¼ tsp mustard powder (optional)
- Pinch of cayenne pepper (optional)
- 1-2 green onions for topping (optional)
- 16 oz cooked pasta (pipe rigate, fusili, elbow macaroni, or shells)
Cook the pasta in generously salted water according to package instructions, subtracting 2 min for al dente. Reserve ½ cup of pasta water before draining. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Add the garlic powder, onion powder, and mustard powder (if using) and stir for 30 seconds to bloom the spices.
Gradually add the half-and-half, whisking to combine, and cook until the mixture thickens (about 5 minutes).
Stir in the shredded white cheddar, American cheese, and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth for a few minutes.
Season the sauce with salt, pepper, and a pinch of cayenne (if using). Taste and adjust as needed. Combine the cheese sauce with the cooked pasta, mixing well to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Serve hot, optionally garnished with more grated parm and chopped green onions.
