Mac & Cheese
Simple, creamy, and always a family favorite.
Servings: 3
Ingredients:
- 8 oz elbow pasta
- 1½ cups 2% milk
- 1½ tbsp flour
- 1 garlic clove, small, pressed (or ¼ tsp garlic powder)
- 1¼ cup sharp cheddar cheese, shredded
- ¼ cup Gruyère cheese, shredded
- 1 tbsp butter
- Salt, to taste
- Black or white pepper, to taste
Method:
Start Cooking- Cook pasta in well-salted water according to package instructions, then drain.
- In a medium saucepan, whisk cold milk, flour, and garlic until completely smooth.
- Place over medium heat and stir constantly until the sauce thickens to a pourable heavy-cream consistency.
- Turn heat off. Add cheeses gradually, stirring until fully melted and smooth.
- Season with salt and pepper.
- Stir in butter until glossy.
- Fold in pasta until evenly coated. If it feels too thick, add a splash of warm milk.
- Serve warm with an optional sprinkle of Parmesan and chopped chives or parsley. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- Elbows are classic, but shells, cavatappi, rotini, or small penne all work well. Choose short pasta shapes that hold onto the sauce.
- 2% milk gives a balanced, creamy texture without heaviness. Whole milk will make it richer, while lower-fat milk will make it lighter. Use what you have.
- Sharp cheddar adds the classic mac and cheese flavor. Mild cheddar will taste softer and less punchy.
- Gruyère is a smooth-melting Swiss-style cheese that makes the sauce silkier, but you can substitute with Monterey Jack, mozzarella, Colby, or use all cheddar.
- Always add cheese off heat to prevent a grainy texture.
- If the sauce thickens too much, stir in a splash of warm milk to loosen it.
- Swap half the cheddar for extra Gruyère for a smoother finish.
- Add a pinch of onion powder or paprika for subtle depth.
- Stir in steamed broccoli, peas, or spinach for a veggie boost.
- Add cooked chicken, turkey sausage, or hot dogs for extra protein.
- For extra cheesy mac, add another ¼–½ cup shredded cheddar.
- Enjoy on its own for a cozy lunch or dinner, or with a slice of sourdough.
- Serve with a simple green salad or sliced cucumbers.
- Great alongside roasted chicken or grilled vegetables.
- Reheat gently with a splash of milk to bring back creaminess.
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Nutrition:
Calories: 616 kcal | Carbohydrates: 67 g | Protein: 28 g | Fat: 26 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.3 g | Cholesterol: 75 mg | Sodium: 415 mg | Potassium: 386 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 784 IU | Vitamin C: 1 mg | Calcium: 574 mg | Iron: 1 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Macaroni and cheese
WHY WE LOVE IT
Everyone will eat it without questions. Creamy, cheesy, warm.
A LITTLE STORY
Thomas Jefferson is often credited with popularizing macaroni and cheese in America. After encountering “macaroni” in Europe, he brought a pasta machine back to Virginia and later served the dish at a state dinner in 1802.
DID YOU KNOW?
July 14 is National Mac and Cheese Day. The perfect excuse to make a cozy bowl!
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