Extra Creamy Mac and Cheese
This extra creamy mac and cheese is a quick, one-pan wonder that's sure to please everyone, offering a rich and comforting bowl of cheesy goodness.
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
Store leftovers in the fridge for about 3-5 days. Can freeze for longer storage. To reheat, add a splash of milk if it seems thick.