Ingredients
Units
- 12 oz elbow macaroni
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 1/2 cups 2% milk
- 1/2 cup sour cream
- 2 oz. cream cheese
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1 cup shredded Swiss cheese
Instructions
- Bring a large pot of water to a boil (do not add salt). Add the macaroni and cook until al dente. Drain and set aside.
- In a large skillet or pot, melt the butter and olive oil together over medium heat. Sprinkle in the flour and stir to combine. Cook for 1–2 minutes until the flour is lightly golden.
- Slowly pour in the milk, whisking constantly to prevent lumps. Continue whisking until the mixture begins to thicken, about 3–5 minutes.
- Lower the heat and whisk in the sour cream, cream cheese, smoked paprika, garlic powder, mustard, and black pepper.
- Add the cheddar and Swiss a handful at a time, stirring after each addition until fully melted and smooth.
- Add the drained pasta to the cheese sauce. Stir until every piece is coated and creamy.
Notes
Got leftover mac? Store it in an airtight container in the fridge for up to 3 days. When reheating, you can add a splash of milk and stir until creamy again. Not necessary though!
- Prep Time: 10 minutes (if shredding own cheese)
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt