Description
Ultimate Creamy Mac and Cheese Recipe
This gooey, cheesy mac and cheese is comfort food perfection with its rich, creamy sauce and irresistible cheese pull!
Ingredients
For the Pasta:
1 lb elbow macaroni (or pasta of choice)
1 tsp salt (for boiling water)
For the Cheese Sauce:
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk (warmed)
1 cup heavy cream
1 tsp garlic powder
1 tsp smoked paprika (optional)
Salt & pepper to taste
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup Gruyère or Monterey Jack cheese, shredded
Optional Topping:
1 cup breadcrumbs (panko preferred)
2 tbsp butter (melted)
2 tbsp grated Parmesan cheese
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente (according to package instructions). Drain and set aside.
Step 2: Make the Cheese Sauce
In a large saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Slowly pour in the warm milk and cream, whisking to combine.
Add garlic powder, smoked paprika, salt, and pepper. Stir until the sauce thickens (about 3-4 minutes).
Remove from heat and stir in shredded cheeses until melted and smooth.
Step 3: Combine Pasta and Sauce
Pour the cheese sauce over the cooked pasta. Stir to combine.
Step 4: Add the Topping (Optional)
In a small bowl, mix breadcrumbs with melted butter and Parmesan cheese.
Sprinkle over the mac and cheese.
Step 5: Bake (Optional)
Preheat your oven to 375°F (190°C).
Transfer the mac and cheese to a baking dish, top with the breadcrumb mixture, and bake for 15-20 minutes or until golden and bubbly.
Serving Suggestions
Serve hot and enjoy the ultimate cheese pull! Pair it with a green salad, roasted veggies, or as a side to fried chicken or BBQ ribs.
Enjoy this indulgent dish that’s a favorite for all ages!
Step-by-Step Guide
For flawless results, follow this detailed guide. First, ensure all cheese is freshly shredded from a block; pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Warm your milk and cream slightly before adding to the roux to prevent lumps and ensure even thickening. When making the roux, cook the butter and flour for a full 90 seconds until it smells nutty—this cooks out the raw flour taste. When adding the dairy, pour in a slow, steady stream while whisking vigorously. Finally, always remove the sauce from the heat before stirring in the cheese; excessive heat can cause the cheese to break and become oily.
Serving Suggestions
This mac and cheese is a versatile star. For a casual dinner, serve it as a main dish with a crisp arugula salad with lemon vinaigrette to cut the richness. It’s the perfect side for classic comfort pairings like buttermilk fried chicken or slow-cooked BBQ brisket. For a gourmet twist, top individual servings with truffle oil, crispy pancetta, or sautéed wild mushrooms. Leftovers (if any) reheat beautifully in a skillet with a splash of milk to restore creaminess.
How-to Summary
In summary: Cook pasta al dente. Create a roux with butter and flour. Whisk in warm milk and cream, season, and thicken into a béchamel. Off heat, stir in shredded cheeses until melted. Combine sauce with pasta. Optionally, top with buttery breadcrumbs and bake at 375°F until golden.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
How do I prevent a grainy cheese sauce? Use freshly shredded cheese, avoid high heat when melting it, and incorporate a slice of American cheese for its emulsifying properties.
Can I use different cheeses? Absolutely. For a creamy melt, always include a good melting cheese like Gruyère, Fontina, or Monterey Jack alongside cheddar for flavor.
How can I make it thicker? Let the béchamel sauce simmer a bit longer until it coats the back of a spoon. The sauce will also thicken as it cools.
Is it necessary to bake it? No, the stovetop version is perfectly creamy. Baking is optional to create a crispy, textured top.
Common Mistakes to Avoid
- Using pre-shredded cheese, which leads to a less smooth sauce.
- Adding cold milk to the roux, which can cause lumps.
- Overcooking the pasta; it will soften further when baked.
- Boiling the cheese sauce after adding the cheese, causing it to separate.
- Not seasoning the water for the pasta adequately, as this is your first chance to build flavor.
Conclusion
This ultimate creamy mac and cheese recipe balances timeless technique with rich, customizable flavor. By mastering the roux-based sauce and choosing quality cheeses, you create a comfort food classic that is both impressively gooey and deeply satisfying. Whether served as a hearty main or a celebrated side, this dish is guaranteed to deliver the perfect cheese pull and become a cherished recipe in your repertoire.