8ozblock sharp cheddar, shreddedfor that cheddar taste
4ozblock American cheese, chunkedfor the creamy feel
4ozblock Monterey Jack, shredded (optional)
1/2tspgarlic powder
1/2tsponion powder
dashsalt & pepper
Instructions
Begin boiling water in a pot to cook your noodles. Once water is boiling, cook the noodles per packaging instructions until they feel the way you want them.
1 pound pasta of choice, 8 cups water
While water is coming to a boil, shred or chunk up your block cheese. You will want to use non-shredded cheese. The pre-shredded cheese has a non-clumping agent mixed in that makes for clunky melting.
Pour the milk into a cold pan, add the butter and the flour or corn starch. Whisk to combine. Place pot over medium-low heat (or just medium) and whisk constantly until the milk is thick. Sprinkle in the garlic powder, onion powder, salt & pepper. You can add less or more, depending on your taste buds.
Once milk is thick, begin whisking in cheese to melt. The sharp cheddar will give it a classic cheese taste, the American will give it a creamy texture. Turn heat to low.
8 oz block sharp cheddar, shredded, 4 oz block American cheese, chunked, 4 oz block Monterey Jack, shredded (optional)
Strain the water off your noodles and dump the warm noodles right into your cheese sauce. Mix well. You may want to add a little water, depending on how your mac & cheese looks and how creamy you want it.
Serve warm, and enjoy!
Notes
You will want to use block cheese for this recipe. Pre-shredded cheese doesn't melt smooth.
You can use whatever milk or milk substitute you wish for this dish, but I have not tested them, so I can't guarantee the outcome.
You can substitute any noodle you'd prefer. I have used whole wheat pasta and chickpea pasta, both were excellent!