Ultra Creamy Stovetop Mac and Cheese

Ingredients

• 16 ounces elbow macaroni
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 cup heavy cream
• 3 cups sharp cheddar cheese, shredded
• 1 cup gruyère cheese, shredded
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Boil a large pot of salted water and cook the elbow macaroni according to package directions until al dente.

2. 2

   While pasta cooks, melt the butter in a large saucepan over medium heat.

3. 3

   Whisk in the flour and cook for 1-2 minutes to create a roux, ensuring it doesn't brown.

4. 4

   Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps.

5. 5

   Simmer the sauce for 5 minutes until it thickens enough to coat the back of a spoon.

6. 6

   Stir in the garlic powder, dry mustard, salt, and pepper.

7. 7

   Remove from heat and gradually fold in the cheddar and gruyère cheeses until completely melted and smooth.

8. 8

   Drain the cooked pasta and toss it into the cheese sauce until every noodle is thoroughly coated.