Creamy stovetop mac and cheese made with a simple béchamel-based cheese sauce and sharp cheddar.
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| prepBring a large pot of water to boil for pasta | ||||||||
| 225 g elbow macaroni (uncooked) | Cook pasta, drain & set aside | Stir in cooked pasta until coated | Cool 3–5 min until sauce thickens, serve | |||||
| 30 g salted butter | Mix flour, salt & garlic powder | Melt butter, whisk in roux, cook 1 min | Whisk in milk until smooth | Whisk in sour cream until smooth | Simmer medium-high, 3–5 min until thickened | Reduce heat to low, whisk in cheese | ||
| 15 g all-purpose flour | ||||||||
| 1/2 teaspoon sea salt | ||||||||
| 1/4 teaspoon garlic powder (optional but recommended) | ||||||||
| 240 ml whole milk | ||||||||
| 60 ml sour cream (or Greek yogurt) | ||||||||
| 225 g shredded cheddar cheese (2 cups) | ||||||||
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