Best Creamy Mac and Cheese
This recipe delivers the ultimate comfort food experience with tender pasta coated in a velvety smooth, cheesy sauce. It's an easy-to-follow guide to creating a mac and cheese masterpiece that will impress everyone.
Equipment
- Large pot
- Saucepan or Dutch oven
- Whisk
- Cheese grater
- Measuring cups and spoons
- Colander
- Baking dish (optional)
- Oven (optional)
Ingredients
- 1 pound elbow macaroni
- ½ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- 4 cups shredded cheddar cheese sharp or medium
- 1 cup shredded Gruyere cheese
- ½ cup shredded Parmesan cheese
- Bacon bits optional, for topping
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the macaroni and cook according to package directions until al dente. Drain the pasta well and set aside. Rinse briefly with cold water to stop the cooking process.
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. Do not let it brown.
- Gradually whisk in the milk and heavy cream, making sure to break up any lumps.
- Bring the mixture to a simmer, stirring constantly, until it thickens slightly (about 5-7 minutes).
- Reduce the heat to low and stir in the salt, pepper, and nutmeg (if using).
- Remove the saucepan from the heat.
- Gradually add the cheddar cheese, Gruyere cheese, and Parmesan cheese, stirring until completely melted and smooth. If the sauce seems too thick, add a splash more milk.
- Add the cooked pasta to the cheese sauce and stir gently to coat.
- Preheat oven to 350°F (175°C) (optional).
- Pour the mac and cheese into a greased baking dish (optional).
- Sprinkle with breadcrumbs and/or bacon bits (optional).
- Bake for 20-25 minutes, or until golden brown and bubbly (optional).
- Let the mac and cheese cool for a few minutes before serving.
- Serve immediately and enjoy.
Notes
For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold milk or water. Whisk this slurry into the sauce and simmer for a few minutes until it thickens. Make sure you're using freshly grated cheese, not pre-shredded, for the smoothest melt. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add shredded chicken, cooked ground beef, diced ham, cooked lentils, black beans, or chickpeas for more protein. You can also add some roasted vegetables, such as broccoli, cauliflower, or bell peppers for more flavor.