Ingredients:
- 1 package (16 oz) of your favorite pasta (elbow, shells, or cavatappi work great)
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 to 4 cups milk (or half-and-half for extra creaminess)
- 2 1/2 cups sharp cheddar cheese, freshly grated (divided)
Directions:
- Boil the pasta: Cook the pasta in a large pot of salted water according to package directions. Drain and set aside in a large mixing or baking dish.
- Grate your cheese: While the pasta is cooking, grate about 2 1/2 cups of sharp cheddar. Set aside 1/2 cup for the topping.
- Make the béchamel sauce:
- In a medium saucepan, melt the butter over medium heat.
- Once melted, whisk in the flour, salt, pepper, and garlic powder to create a roux.
- Cook this mixture for 2–3 minutes, whisking constantly, until it turns pale golden and smells nutty.
- Add the milk:
- Gradually whisk in 3 to 4 cups of milk or half-and-half.
- Bring it just to the edge of a boil, whisking frequently. The sauce should begin to thicken and coat the back of a spoon.
- Once thickened, remove the saucepan from the heat.
- Combine:
- Add all but 1/2 cup of the shredded cheese to the drained pasta.
- Pour the hot béchamel sauce over the pasta and cheese, stirring well until everything is fully combined and melty.
- Top and serve:
- Sprinkle the reserved cheese on top.
- Let it sit for a few minutes to melt in (or pop it under the broiler for 2–3 minutes if you want a bubbly, golden top!).
- Enjoy: Creamy, cheesy, soul-satisfying—just the way comfort food should be.
Nutritional Information:
Prep Time: 10 min | Cooking Time: 20 min | Total Time: 30 min
Calories per serving: ~420 | Serves: 6–8
Bon appétit and happy cooking!
