Garlic Butter Mac & Cheese

Ingredients

• 170 g Elbow macaroni
• 28 g Unsalted butter
• 2 cloves Garlic
• 15 g All-purpose flour
• 240 ml Milk
• 170 g Cheddar cheese (shredded)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the macaroni until al dente, about 10 minutes; drain and set aside.

2. 2

   In the same pot, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

3. 3

   Sprinkle in the flour and stir for 1 minute to form a smooth roux. Slowly whisk in the milk and cook, stirring, until slightly thickened, about 3 minutes.

4. 4

   Reduce heat to low and add the shredded cheddar in batches, stirring until fully melted and silky. Season with salt and pepper to taste.

5. 5

   Add the drained macaroni to the cheese sauce and toss until evenly coated. Serve immediately.