Extra Creamy Classic Mac and Cheese
Indulge in the ultimate comfort food with this extra creamy mac and cheese, perfect for any occasion!
Ingredients
Pasta
- 3 cups macaroni noodles (measured dry)
Cheese Sauce
- 5 tbsp butter
- 4 tbsp all-purpose flour
- 2.5 cups milk (2%)
- 1.5 cups heavy cream (or whipping cream)
- 2.5 cups sharp cheddar (shredded)
- 1 cup Monterey jack (shredded)
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- a pinch smoked paprika
- to taste Salt and pepper (use at least ½ tsp. salt)
Instructions
Cooking the Pasta
- Cook macaroni in a large pot of salted water according to package instructions. Drain and set aside.
Making the Cheese Sauce
- In a large saucepan over medium heat, melt the butter.
- Add the flour and whisk it all together. Cook for 2-3 minutes until it takes on a light golden hue.
- Gradually add in the milk and heavy cream, whisking constantly to avoid lumps. Keep mixing until it thickens and reaches a lovely simmer.
- Reduce heat to low and toss in the grated cheddar and Monterey jack cheeses, mustard powder, onion powder, garlic powder, and smoked paprika. Stir until the cheese melts into a smooth sauce.
- Season with salt and pepper to taste.
Combining
- Add the cooked macaroni noodles to the cheese sauce, stirring until every noodle is coated in cheesy goodness.
Notes
For serving, garnish with fresh herbs or a drizzle of hot sauce. Add crispy bacon bits for extra flavor. Store leftovers in an airtight container in the fridge for up to 3-5 days.