Level Up Any Mac And Cheese With A Little Mayo

Ingredients: – 8 ounces elbow macaroni or pasta of your choice – 2 tablespoons butter – 2 tablespoons all-purpose flour – 2 cups milk

– 2 cups shredded cheese (such as cheddar, Gruyere, or a blend) – 1/4 cup mayonnaise – Salt and pepper, to taste – Optional toppings: breadcrumbs, crispy bacon, chopped herb

Cook the Pasta: Cook the elbow macaroni or pasta according to the package instructions until al dente. Drain and set aside. 

Prepare the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until lightly golden brown. 

Add Milk: Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook the sauce until it thickens, about 5 minutes. 

Add Cheese: Once the sauce has thickened, stir in the shredded cheese until melted and smooth. Season with salt and pepper to taste. 

Incorporate Mayo: Remove the cheese sauce from the heat and stir in the mayonnaise until well combined. The mayo will add richness and creaminess to the sauce. 

Combine with Pasta: Add the cooked pasta to the cheese sauce, stirring until the pasta is evenly coated with the creamy mixture. 

Serve: Transfer the mac and cheese to a serving dish and garnish with optional toppings such as breadcrumbs, crispy bacon, or chopped herbs. 


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