Ingredients:
4 cups sharp white cheddar cheese, shredded
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1/4 cup panko breadcrumbs (optional, for topping)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the elbow macaroni according to package instructions until al dente.
Drain and set aside.
Prepare the Cheese Sauce:
In a large saucepan, melt the butter over medium heat.
Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually pour in the milk, whisking continuously to avoid lumps.
Cook the mixture for 3-4 minutes until it thickens.
Add Seasoning and Cheese:
Stir in the Dijon mustard, garlic powder, cayenne pepper, salt, and pepper.
Reduce the heat to low and gradually add the shredded white cheddar cheese. Stir until melted and smooth.
Combine Pasta and Sauce:
Add the cooked macaroni to the cheese sauce. Stir to coat the pasta evenly.
Optional Topping:
If desired, transfer the mac and cheese to a baking dish. Sprinkle with panko breadcrumbs.
Broil in the oven for 2-3 minutes until the breadcrumbs are golden and crispy.
Serve and Enjoy:
Serve warm and enjoy your creamy, cheesy White Cheddar Mac and Cheese!