Ever had mac and cheese so cheesy that it practically oozes happiness with each bite?
Get ready for a dish that’s so EXTRA CREAMY and indulgent, you’ll wonder how you ever lived without it. This classic mac and cheese is not only quick and easy—think one-pan wonder—but it’s also a dish that’s sure to please everyone, from picky eaters to gourmet foodies. Once you serve this up, be prepared for compliments and requests for seconds!
Why Make This Recipe
There’s no shortage of reasons to whip up this creamy delight. First off, cleanup is a breeze since you’re only using one pot—yes, please! 🙌 Plus, this recipe won’t break the bank, making it a perfect weeknight dinner that’s family-friendly and always a hit. Who doesn’t love a comforting bowl of mac and cheese that feels like a warm hug?
Ingredients
You don’t need fancy stuff—just these basics!
- 3 cups macaroni noodles (measured dry)
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 2.5 cups milk (I use 2%)
- 1.5 cups heavy cream (or whipping cream)
- 2.5 cups sharp cheddar (shredded)
- 1 cup Monterey Jack (shredded)
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- A pinch of smoked paprika
- Salt and pepper to taste (I use at least ½ tsp. of salt)
Directions
- Boil the macaroni noodles in a large pot of salted water according to package instructions. Once cooked, drain and set aside.
- In a large saucepan over medium heat, melt the butter.
- Add the flour and whisk to combine. Cook this mixture, whisking constantly, for about 2-3 minutes until it’s a light golden color.
- Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Keep cooking, whisking frequently, until your mixture thickens and comes to a simmer.
- Lower the heat and stir in the grated cheddar and Monterey Jack cheeses, mustard powder, onion powder, garlic powder, and smoked paprika. Stir until the cheese is fully melted and the sauce is nice and smooth.
- Add salt and pepper to taste.
- Toss the cooked macaroni noodles into the cheese sauce, stirring until the noodles are glossy and well-coated.
- Enjoy your extra creamy and cheesy mac and cheese!
How to Make EXTRA CREAMY CLASSIC MAC AND CHEESE (Overview)
Making this mac and cheese is like a delicious dance in the kitchen. Start by boiling the noodles—keep an eye on them, so they don’t become mush. While those noodles are doing their thing, melt some butter and whisk in flour for a quick roux. Gradually add milk and cream like you’re pouring a dream, and let it thicken up.
Here’s the fun part: stir in the cheeses—sharp cheddar and Monterey Jack—the creaminess will have you swooning! Combine everything with your macaroni, and voilà, you’ve got a bowl of magic! Pro tip: don’t skip toasting the garlic; it enhances flavor in a way that’s utterly delightful!
How to Serve EXTRA CREAMY CLASSIC MAC AND CHEESE
This mac and cheese loves to play dress-up. Serve it in a vibrant bowl that highlights its gorgeous, cheesy color. Add a sprinkle of smoked paprika on top for that stunning pop and extra flavor.
For a delightful crunch, consider topping it with some buttery breadcrumbs before baking until golden. Who could resist the aroma wafting through the air? Whether you enjoy it solo or alongside a juicy burger or a fresh green salad, this creamy classic is a guaranteed crowd-pleaser.
How to Store EXTRA CREAMY CLASSIC MAC AND CHEESE
You can keep this wonderfully creamy dish in the fridge for about 3-5 days—if it even lasts that long! If you want to make it ahead, it freezes beautifully, too. Just thaw in the fridge overnight before reheating. To reheat, a quick pop in the microwave or a gentle warm-up on the stove works like a charm. Consider adding a splash of milk to perk it back up if it seems a bit thick!
Tips to Make EXTRA CREAMY CLASSIC MAC AND CHEESE
- Noodle Choice: Use elbow macaroni for the classic shape, but feel free to experiment with penne or cavatappi for a fun twist!
- Cheese Swap: Try different cheese combos depending on what you have at home. Keep it creamy with Gruyère or Pepper Jack for a bit of a kick.
- Pour Some Love: The trick to creamy goodness is all in the sauces—don’t rush the whisking!
- Extra Flavor: Consider adding cooked bacon or sautéed veggies for an upscale spin on this classic dish.
- Garnish: Fresh herbs like parsley or chives add a lovely brightness that balances out the richness.
Variation
This recipe is a blank canvas! Want to go lighter? Try substituting the heavy cream with more milk or use a plant-based milk for a vegan version. Add in some sautéed vegetables, or even stir in some buffalo sauce for a flavor punch. The possibilities are endless!
FAQs
1. Can I make this mac and cheese without heavy cream?
Yes! You can swap the heavy cream for more milk or use half-and-half for that creamy consistency.
2. How can I spice up this recipe?
Try adding cooked sausage or hot sauce to give it a little kick!
3. Can I bake this mac and cheese?
Absolutely! After mixing everything, pour it into a baking dish, top with breadcrumbs, and bake at 350°F for about 20-25 minutes until golden and bubbly.
📌 Pin this recipe for your next cozy dinner night!
Extra Creamy Mac and Cheese
Ingredients
Pasta
- 3 cups macaroni noodles (measured dry) Elbow macaroni is traditional, but penne or cavatappi can be used.
Dairy
- 5 tablespoons butter Unsalted butter is recommended.
- 2.5 cups milk (2% recommended) Can substitute with a plant-based milk for a vegan version.
- 1.5 cups heavy cream (or whipping cream) Substitute with more milk for a lighter option.
- 2.5 cups sharp cheddar (shredded) Feel free to mix cheeses for variety.
- 1 cup Monterey Jack (shredded) Grate fresh for best melt.
Seasonings
- 0.5 teaspoon mustard powder
- 0.5 teaspoon garlic powder Consider toasting for enhanced flavor.
- 0.5 teaspoon onion powder
- a pinch smoked paprika For garnish and flavor enhancement.
- to taste salt and pepper Start with at least ½ teaspoon salt.
Instructions
Preparation
- Boil the macaroni noodles in a large pot of salted water according to package instructions. Once cooked, drain and set aside.
- In a large saucepan over medium heat, melt the butter.
- Add the flour and whisk to combine. Cook this mixture, whisking constantly, for about 2-3 minutes until it’s a light golden color.
- Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Keep cooking, whisking frequently, until your mixture thickens and comes to a simmer.
Cooking
- Lower the heat and stir in the grated cheddar and Monterey Jack cheeses, mustard powder, onion powder, garlic powder, and smoked paprika. Stir until the cheese is fully melted and the sauce is nice and smooth.
- Add salt and pepper to taste.
- Toss the cooked macaroni noodles into the cheese sauce, stirring until the noodles are glossy and well-coated.
Serving
- Serve in a vibrant bowl that highlights its cheesy color, and add a sprinkle of smoked paprika on top for extra flavor.
- For a crunchy topping, consider adding buttery breadcrumbs before baking until golden.
Notes
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