Description
This creamy macaroni and cheese is the ultimate comfort food!
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups whole milk
- 1 cup chicken broth
- 2 tablespoons butter
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese
- 1 cup Monterey Jack or mozzarella cheese, shredded
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, combine the elbow macaroni, milk, and chicken broth. Bring to a gentle boil over medium heat.
- Lower the heat and simmer uncovered, stirring frequently to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
- Stir in butter, garlic powder, salt, and pepper. Mix well until the butter melts and the pasta is coated.
- Reduce heat to low. Add cream cheese and stir until smooth and fully melted.
- Gradually mix in shredded cheddar and Monterey Jack cheese. Stir constantly until everything is melted and the sauce becomes creamy.
- Remove from heat and let the pot sit for 5 minutes before serving. This allows the sauce to thicken and cling to the pasta beautifully.
Notes
- For extra flavor, add cooked bacon or herbs.
- Leftovers can be stored in the refrigerator for up to 3 days.
- 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: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg