Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes.

Add the cheese, salt, chili powder and garlic powder. The mixture will not be thick, but will noticeably thicken after 8-10 minutes of cooking). Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 10 minutes. Very slowly add the milk, a little at a time, whisking constantly.Whisk in the flour and continue to whisk and cook for about 2 minutes. In a large saucepan, melt the butter over medium heat.While it's heating, prepare the cheese sauce. Add water and a bit of salt to a large pot and place over high heat for the pasta.Proper salting makes all the flavours here really shine.Įnjoy! If you’re looking for an easy winter salad then look no further because I’ve got a DELICIOUS recipe for you! Taste your cheese sauce before adding the pasta and add a bit more salt if you think it needs it. It complements the cheese perfectly, without over-powering it.

Don’t skip the chili powder or chipotle chili powder.This process of turning off the heat, then adding the cheese to melt without bottom heat, helps to ensure the cheese doesn’t become grainy and is the secret to a smooth, creamy sauce for your macaroni and cheese!

The cheese needs to melt by only the heat from the sauce.

Rinsing well with cold water after draining will stop the cooking process and will also ensure your pasta doesn’t get too soft.

To ensure your macaroni doesn’t get too soft, be sure to cook it 2 minutes less than you normally would, about 8 minutes.

Here are my tips for the Best Homemade Creamy Mac and Cheese

Best ever creamy mac and cheese