Ingredients
Pasta
- 8 oz. (230 g) macaroni (uncooked)
Sauce
- 3 Tbsp butter
- 3 Tbsp all-purpose flour (30g)
- 2 cups (500 ml) whole milk (16 oz)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¾ tsp salt
- ¼ tsp black pepper (freshly cracked)
- ½ tsp hot sauce
- 2½ cups (280 g) sharp cheddar cheese (shredded)
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the uncooked macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
- Make the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes until it forms a smooth paste and begins to bubble without browning, creating a roux.
- Add Milk and Seasonings: Gradually pour in the whole milk while whisking constantly to prevent lumps. Stir in onion powder, garlic powder, paprika, salt, black pepper, and hot sauce. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, approximately 5-7 minutes.
- Incorporate Cheese: Reduce heat to low and gradually add the shredded sharp cheddar cheese, stirring until fully melted and the sauce is smooth.
- Combine Macaroni and Cheese Sauce: Add the drained macaroni into the cheese sauce, stirring gently to coat all pasta evenly with the creamy cheese sauce.
- Serve: Serve immediately while hot and creamy. Optionally, garnish with extra shredded cheese or a sprinkle of paprika for presentation.
Notes
- Use sharp cheddar for the best flavor; mild cheddar will result in a less intense taste.
- Adjust seasoning and hot sauce according to your preference for spice and saltiness.
- For a smoother sauce, warm the milk slightly before adding it to the roux.
- This recipe can be doubled or halved as needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
