Creamy Cheese Mac (Printable Version)

Creamy and quick stovetop mac with cheddar and optional cream cheese in a smooth sauce. No baking needed for this one!

# What You'll Need:

01 - 16 oz of dried pasta.

02 - 5 tablespoons of butter.

03 - Half a cup of all-purpose flour.

04 - About 1 and 1/4 liters of milk.

05 - 16 oz shredded white cheddar.

06 - A small block (4 oz) of cream cheese.

07 - A sprinkle of half a teaspoon salt.

08 - Some black pepper, about half a teaspoon.

01 - Follow the package instructions to boil the pasta but stop one minute early. Drain completely.

02 - In a pan, melt the butter first, then mix in the flour. Stir and cook it for a couple of minutes till you see it turn slightly golden.

03 - Gradually pour in the warmed milk while whisking till it begins to thicken up. Add cream cheese and let it dissolve fully.

04 - Slowly mix in the cheddar until it’s smooth and melted. Toss in the salt and pepper to season.

05 - Gently fold the pasta into the sauce. Cover it up and leave it for about 5 minutes before serving it up.

01 - Stores well in the fridge for up to 3 days.

02 - Can be frozen and kept good for 2 months.

03 - Breadcrumbs on top before baking work great.

04 - Feel free to make the sauce less thick, if that’s better for you.