Extra Creamy Mac and Cheese
This extra creamy mac and cheese is rich, smooth, and perfect for a comforting dinner. It's a family favorite that never disappoints.
Ingredients
Pasta
- 8 oz Elbow macaroni or shells Classical choice for mac and cheese
Cheese Sauce Base
- 3 tbsp Butter For the roux
- 3 tbsp Flour To thicken the sauce
- 2 cups Milk Whole milk preferred for richness
- 1/2 cup Heavy cream For extra richness
Cheese Blend
- 2 cups Sharp cheddar cheese For flavor
- 1 cup Mozzarella or Monterey Jack cheese For meltiness
- 2 oz Cream cheese Optional for extra smoothness
Seasoning
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Garlic powder
- 1 pinch Paprika For subtle heat
Topping (optional)
- 1/2 cup Panko breadcrumbs For crunchy topping
- 1/4 cup Parmesan cheese Optional for added flavor
Instructions
Preparation
- Boil pasta in well salted water until just barely al dente, then drain.
- In the same pot, melt butter on medium heat. Stir in flour and cook for about 1 minute until slightly toasted.
- Slowly whisk in milk, then cream. Keep whisking until thick enough to coat the back of a spoon.
- Turn heat down to low. Add cheese in small handfuls, stirring until melted before adding more.
- Adjust salt to taste.
- Stir pasta into the sauce and serve immediately, or transfer to baking dish for baking.
Baking (optional)
- If baking, use a little extra sauce before baking to prevent dryness.
- Cover with foil for the first half and bake at 350°F for 15 to 20 minutes.
- Remove foil for the last few minutes to brown the top.
Notes
For variations, consider adding proteins like chicken or bacon, and vegetables like broccoli or peas. You can also customize flavor with spices or sauces.