Homemade Mac and Cheese (Extra Creamy & Easy!)

Ingredients

• 1 lb elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes, plus more to taste
• 3 cups freshly shredded sharp cheddar cheese, divided
• 1/2 cup sour cream or plain Greek yogurt
• Freshly ground sea salt, for finishing

Instructions

• Bring a large pot of generously salted water to a boil and cook the macaroni until just al dente. Drain and set aside.
• Return the pot to the stove over medium-low heat and melt the butter.
• Whisk in the flour and cook for about 1 minute. We’re getting rid of the raw flour taste, not starting a new hobby.
• Slowly whisk in the milk, adding a little at a time at first so the sauce stays smooth.
• Add the garlic powder (if you’re using), kosher salt, black pepper and a small pinch of red pepper flakes.
• Cook for 3–5 minutes, stirring frequently, until the sauce has thickened enough to lightly coat the back of a spoon.
• Turn the heat to low and add 2 1/2 cups of the freshly shredded cheddar a handful at a time, stirring until smooth before adding more.
• Remove the pot from the heat and stir in the sour cream or Greek yogurt until the sauce is ridiculously creamy.
• Add the cooked macaroni and stir until every noodle is thoroughly coated in cheesy perfection.
• Spoon into bowls and finish with the remaining freshly shredded cheddar, another tiny sprinkle of red pepper flakes if you like, and a few cracks of freshly ground sea salt.
• Eat immediately while the cheese is at peak fabulousness!

Variations

• Shred the cheddar yourself. This is one of those irritating cooking instructions that actually matters! Here is the fascinating detail on why you should ALWAYS shred your own cheese!
• Sharp cheddar is our favorite. There’s enough milk and pasta here that a mild cheese can disappear into the background. Sharp cheddar shows up for work.
• Sour cream or Greek yogurt both work. Sour cream makes it especially rich, while Greek yogurt gives us that same creamy tang with a slightly lighter feel. Use whichever is currently staring at you from the refrigerator.
• Take the pot off the heat before adding the sour cream or yogurt. We want silky and creamy, not a dairy science experiment.
• Go easy on the red pepper flakes. We’re not trying to make spicy mac and cheese. That tiny bit of heat just cuts through all the richness and makes the cheddar taste even better.
• Save some cheddar for the top. The little hit of cool freshly shredded cheese against the hot creamy macaroni is part of what makes this version so damn good.
• Don’t skip the finishing salt. Just a few cracks over the finished bowl. It gives you those occasional tiny salty hits instead of making the entire cheese sauce saltier.
• Loosen leftovers with milk. Mac and cheese enthusiastically absorbs its own sauce in the refrigerator. Add a splash of milk before reheating and it comes right back to life.
• Make it a full dinner. Add shredded chicken, crispy bacon or broccoli and suddenly our side dish has promoted itself.

These are fabulous next to our Honey Garlic Pork Chops, French Onion Chicken or Hot Honey Salmon when you want something considerably more exciting than another sensible vegetable..;)