Hazelnut Free Easy Mac and Cheese
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Learn more →Ingredients
4 servings
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 ½ cups sharp cheddar cheese, freshly grated
- ½ cup gruyère cheese, freshly grated
- ½ tsp dry mustard
- ¼ tsp garlic powder
- salt and pepper, to taste
- ¼ tsp hot sauce (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve ¼ cup of the pasta cooking water, then drain the macaroni through a colander and set aside.
- 2
Melt the butter in a medium saucepan over medium heat until foamy. Add the flour and whisk constantly for 1 minute, until the mixture turns a pale golden color and smells faintly nutty.
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