Go Back
how to make Mac and Cheese recipe Sweet Savant America's best food blogger Atlanta food blogger

How to make the BOMB Mac and Cheese

Demetra Overton
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Servings 8 servings

Ingredients
  

  • 16 ounce package of elbow macaroni
  • 1 tablespoon kosher salt
  • 4 tablespoons of unsalted butter
  • 4 tablespoons of all-purpose flour
  • 3 cups of whole or 2% milk
  • 32 ounces of cheddar cheese divided
  • 16 ounces of mozzarella cheese divided
  • 1/4 cup grated Parmesan cheese optional
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder

Instructions
 

  • Heat the oven to 350 degrees
  • Shred 2/3 of the cheddar and cut the rest of the cheddar into cubes. Set aside 1 cup of shredded cheddar for the top of the mac and cheese
  • Shred the mozzarella cheese and reserve 1 cup for the top
  • Add salt to a pot of water and bring it to boil.
  • Boil the elbow macaroni for 5 minutes then drain it
  • Warm milk in the microwave or stovetop for a minute or two but do not let it boil
  • Melt the butter in a cast iron enamel Dutch oven then mix in the flour. Cook for 2 minutes stirring with a whisk constantly. Don't let it brown
  • Whisk in the milk
  • Pour the milk into the butter/flour mixture and stir. Add shredded cheddar and mozzarella
  • Stir in shredded cheddar simmer and stir until you have a smooth sauce.
  • TURN OFF THE HEAT
  • Stir in the cooked macaroni, the cubes of cheddar cheese, the shredded mozzarella and grated Parmesan if you are using it
  • Stir in the dry mustard, white pepper, granulated garlic and onion powder
  • Smooth the top and sprinkle the reserved shredded cheddar and mozzarella on top of the mac and cheese
  • Bake for 15 - 20 minutes at 350 degrees to melt the cheeses then broil for 1 to 2 minutes to brown the cheese