Description
A rich and creamy macaroni and cheese recipe perfect for any occasion.
Ingredients
Scale
- 2 tbsp unsalted butter
- ½ cup sweet onion (diced)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups uncooked elbow macaroni
- 2 cups whole milk
- 1 cup half-and-half
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 tsp Dijon mustard
- ½ tsp paprika
- salt and pepper (to taste)
Instructions
- Melt butter in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Stir in garlic and cook 30 seconds.
- Sprinkle in flour and cook for 1 minute, stirring constantly.
- Add in broth and macaroni. Bring to a boil. Stir often, or it will stick.
- Reduce heat to medium-low and cook uncovered for 8 to 10 minutes, stirring often, until pasta is tender.
- Stir in the cheeses, milk, half-and-half, Dijon, paprika, salt, and pepper. Heat for an additional 5 minutes or until it’s hot. Taste and adjust seasoning before serving.
Notes
- For a crispy top, consider baking in a preheated oven for a few minutes after cooking.
- This dish can be customized with your choice of vegetables or protein added before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg