Introduction

Mac and cheese is a classic comfort food loved by all ages. This creamy, flavorful recipe combines a rich cheese sauce with perfectly cooked elbow macaroni for a dish that’s both satisfying and easy to make.

A close-up view of creamy macaroni and cheese inside a dark cooking pot, with elbow-shaped pasta coated in a smooth, rich, bright orange cheese sauce. A wooden spoon stirs the mixture, lifting a portion of the cheesy noodles, showing their soft texture and glossy surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups whole milk
2-1/2 cups chicken broth
2-1/2 cups uncooked elbow macaroni

Instructions

Step 1: In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 to 2 minutes until the mixture is lightly golden and smooth.
Step 2: Gradually whisk in the garlic powder, ground mustard, paprika, onion powder, salt, and pepper until well combined. Slowly add the whole milk and chicken broth, stirring continuously to avoid lumps.
Step 3: Bring the mixture to a gentle simmer and cook until it thickens, about 5 to 7 minutes. Stir frequently to prevent sticking.
Step 4: Add the uncooked elbow macaroni to the sauce, reduce the heat to low, and cover the saucepan. Let the macaroni cook in the sauce until tender, approximately 12 to 15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
Step 5: Once the macaroni is cooked and the sauce is creamy, remove from heat and let it sit for a few minutes before serving.

Tips & Variations

For a richer taste, stir in shredded cheddar or your favorite cheese at the end until melted.
Try adding cooked bacon bits or sautéed vegetables like broccoli for added texture and flavor.
Use vegetable broth instead of chicken broth for a vegetarian option.
Adjust seasoning to taste, adding more salt or spices as preferred.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, adding a splash of milk to restore creaminess.

How to Serve

A close-up image of creamy macaroni and cheese in a black pot, showing a thick, smooth, orange-yellow cheese sauce coating small, elbow-shaped pasta evenly. A wooden spoon is stirring the pasta from the right side, lifting a portion to display the gooey texture and slight steam. The background is a white marbled texture, and a dark cloth is partially visible in the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, rotini, or penne. Cooking times may vary slightly, so check tenderness as it cooks.

Is it necessary to add chicken broth?

Chicken broth adds flavor and helps cook the pasta directly in the sauce. You can substitute with vegetable broth or water, but broth enhances the taste significantly.

Creamy Garlic Mustard Mac and Cheese Recipe

Print Recipe

★★★★★

4.6 from 110 reviews

This creamy and comforting Mac and Cheese recipe combines a velvety roux-based cheese sauce with tender elbow macaroni, enhanced with garlic, mustard, paprika, and onion powder for a flavorful twist on the classic comfort food. Perfect for a family dinner or a cozy weeknight meal.

Author: Nora
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Cheese Sauce

4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups whole milk
2–1/2 cups chicken broth

Pasta

2–1/2 cups uncooked elbow macaroni

Instructions

Prepare the Roux: In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour until it forms a smooth paste and cook for about 1-2 minutes to remove the raw flour taste, stirring constantly to avoid burning.
Add the Spices: Stir in the garlic powder, ground mustard, paprika, onion powder, salt, and pepper into the roux. Mix well to combine the spices evenly with the butter and flour mixture.
Incorporate Liquids: Gradually pour in the whole milk and chicken broth, whisking continuously to prevent lumps. Continue cooking and whisking until the mixture thickens into a creamy sauce, about 5-7 minutes.
Cook the Pasta: Add the uncooked elbow macaroni directly into the sauce. Stir well to coat all the pasta. Cover and simmer over medium-low heat, stirring occasionally, until the pasta is tender and has absorbed most of the liquid, around 12-15 minutes.
Final Stir and Serve: Once the pasta is cooked and the sauce is thick and creamy, remove from heat. Stir the mac and cheese thoroughly to ensure even consistency. Serve warm immediately for the best flavor and texture.

Notes

Use low-fat milk for a lighter version, but whole milk yields the creamiest texture.
For added richness, stir in shredded cheese of your choice after the sauce thickens.
Adjust seasoning to taste, adding more salt or spices if desired.
For a vegetarian version, substitute vegetable broth for chicken broth.
Make sure to whisk continuously when adding milk and broth to avoid lumps in the sauce.

Keywords: mac and cheese, macaroni and cheese, comfort food, creamy mac and cheese, stovetop mac and cheese