Ingredients:

  • 1 pound (454g) elbow macaroni
  • Water for boiling, generously salted
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 8 ounces (227g) cream cheese, softened
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 cups (400g) shredded sharp cheddar cheese
  • 1/2 cup (50g) shredded Gruyere cheese (optional)
  • 1/2 cup (50g) Panko bread crumbs (optional)
  • 2 tablespoons (28g) melted butter (optional)

Instructions:

  1. Boil macaroni according to package directions until al dente. Drain well.
  2. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms (a roux).
  3. Gradually whisk in milk until smooth. Bring to a simmer, whisking constantly. Reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.
  4. Remove from heat. Add softened cream cheese and stir until completely melted and smooth.
  5. Stir in salt, pepper, and garlic powder. Add cheddar and Gruyere (if using), stirring until melted and smooth.
  6. Add drained macaroni to the cheese sauce and stir to coat evenly.
  7. Pour mac and cheese into a prepared baking dish (optional).
  8. Combine Panko bread crumbs and melted butter (optional). Sprinkle over the mac and cheese (optional).
  9. Bake at 350°F (175°C) for 20 minutes, or until golden brown and bubbly (optional).
  10. Let cool slightly before serving.