- 16 ounces elbow noodles
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup heavy cream
- 1 cup milk plus more, to thin out the sauce if desired
- 2-3 tablespoons harissa paste more or less to taste
- 2 cups shredded sharp cheddar cheese
- Cayenne powder to taste
- Dash of white pepper
- Salt to taste
Prepare the béchamel:
Heat the butter in a skillet over medium high. Once melted and frothy, add the flour and use a wooden spoon to incorporate. Cook until smooth and just a touch golden, about 2-3 minutes. Add a ladle of the milk-cream mixture and whisk to thoroughly combine. Continue adding the milk-cream mixture, whisking after each incorporation until there is no more left and the sauce is smooth and creamy.
Finish the mac 'n cheese:
Calories: 485kcal | Carbohydrates: 48g | Protein: 16g | Fat: 25g | Sodium: 278mg | Fiber: 2g | Sugar: 4g | Vitamin C: 1mg