creamy Mac and cheese is the ultimate comfort food, delivering perfectly cooked pasta enveloped in a rich, velvety cheese sauce. This homemade classic is ideal for weeknight dinners, potlucks, or holidays, and it’s so much better than any boxed version. With its indulgent flavor and simple preparation, this dish will become a go-to favorite for any occasion.
Thank you for reading this post, don't forget to subscribe!Ingredients
For the Pasta
- 12 oz (340 g) elbow macaroni or other short pasta
- 1 tsp salt (for boiling water)
For the Cheese Sauce
- 4 tbsp (60 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk
- 1/2 cup (120 ml) heavy cream (optional for extra creaminess)
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp smoked paprika (optional)
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- Salt and black pepper to taste
Optional Topping (for baked version)
- 1/2 cup (50 g) panko breadcrumbs
- 2 tbsp (30 g) melted butter
- 1/4 cup (25 g) grated Parmesan cheese
Directions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
Step 2: Make the Roux
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Step 3: Create the Cheese Sauce
- Gradually whisk in the milk and heavy cream (if using). Bring the mixture to a simmer, stirring frequently, until it thickens, about 3-5 minutes.
- Add the garlic powder, mustard powder, and smoked paprika. Stir to combine.
- Reduce the heat to low and gradually stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with salt and black pepper to taste.
Step 4: Combine Pasta and Sauce
- Add the cooked pasta to the cheese sauce and stir until the pasta is fully coated.
Optional Step: Bake for a crispy Topping
- Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased baking dish.
- In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the mac and cheese.
- Bake for 15-20 minutes, or until the topping is golden brown and crispy.
Step 5: Serve
- Serve hot, garnished with extra cheese or fresh herbs if desired.
Notes
- Cheese options: Feel free to use a mix of cheeses like Gruyère, Fontina, or monterey Jack for more depth of flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk to restore creaminess.
- Freezing: Freeze unbaked mac and cheese in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.
Why This Recipe Works
The combination of a roux-based cheese sauce and perfectly cooked pasta creates a creamy, indulgent dish with a luxurious texture. Baking it with a breadcrumb topping adds a satisfying crunch, making this mac and cheese a versatile and crowd-pleasing favorite.
Conclusion
Creamy Mac and Cheese is a timeless classic that never fails to satisfy. Whether served as a main dish or side, this recipe delivers comfort, flavor, and simplicity in every bite. Try it today and enjoy the perfect homemade version of this beloved comfort food!
Frequently Asked Questions
Can I make this mac and cheese ahead of time, and if so, how should I store it?
Yes, you can definitely make this mac and cheese ahead of time. You can assemble the mac and cheese completely and store it unbaked in the refrigerator for up to 2 days. Alternatively, you can make the cheese sauce and cook the pasta separately, storing them in the refrigerator for up to 3 days before combining and baking. If baking, add the breadcrumb topping just before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
What cheese substitutions can I make, and how will they affect the flavor?
You can substitute the cheddar, mozzarella, and Parmesan cheeses with a variety of other cheeses. Gruyère, Fontina, and Monterey Jack are excellent choices and can be used in place of the cheddar for a richer, more complex flavor. For a sharper flavor, try using a blend of sharp cheddar and white cheddar. When substituting, use approximately the same amount by volume as the original cheese. For a spicier kick, try adding a pepper jack cheese.
How do I know when the mac and cheese is perfectly cooked, especially if baking it?
The pasta should be cooked al dente, meaning it still has a slight bite to it, before adding it to the cheese sauce. When baking, the mac and cheese is done when the topping is golden brown and crispy, and the cheese sauce is bubbling around the edges. You can also insert a toothpick into the center; if it comes out clean (or with just a little cheese clinging to it), it’s ready. The internal temperature should be at least 165°F (74°C).
Can I double or scale up this recipe to feed a larger crowd?
Yes, you can easily double or scale up this recipe. When doubling, you may need to use a larger saucepan for the cheese sauce and a larger pot for the pasta. If baking, use a larger baking dish or multiple dishes, and you may need to increase the baking time by a few minutes, keeping an eye on the topping to ensure it doesn’t burn. Adjust ingredient quantities proportionally; for example, if doubling, use 24 oz (680g) of pasta, 8 tbsp (120g) butter, etc.
What are the nutritional highlights of this mac and cheese recipe?
This mac and cheese provides calcium from the cheese and milk, essential for bone health. The pasta contributes carbohydrates for energy, and the milk and cheese also provide protein. The recipe uses butter, which contains fat, and the optional breadcrumb topping provides some fiber. Consider using whole wheat pasta for added fiber and choosing lower-fat cheeses to adjust the nutritional profile to your preference.
Creamy Mac and Cheese
This creamy mac and cheese is the perfect comfort food, featuring rich cheese sauce and tender pasta.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 oz elbow macaroni uncooked
- 2 cups cheddar cheese shredded
- 1.5 cups milk
- 0.25 cups butter unsalted
- 0.25 cups flour all-purpose
Instructions
Preparation Steps
- Boil the macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in milk, bringing the mixture to a simmer until thickened.
- Stir in cheese until melted and smooth. Mix in the cooked macaroni.
Notes
For extra flavor, top with breadcrumbs and bake in the oven until golden brown.
