Creamy Mac And Cheese
This creamy mac and cheese recipe delivers a rich, cheesy experience perfect for family dinners or gatherings. Easy to make and endlessly comforting.
Equipment
- 1 large pot for boiling pasta
- 1 large saucepan for making sauce
- 1 9x13 inch baking dish
Ingredients
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp mustard powder
Instructions
Preparation
- Preheat your oven to 350°F to ensure it's ready for baking.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
Make the Cheese Sauce
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about a minute until the mixture is smooth and golden.
- Gradually pour in the milk and heavy cream, whisking constantly to ensure no lumps form. Continue cooking until the mixture thickens slightly.
- Reduce heat to low, and add the cheddar and mozzarella cheese. Stir until melted and smooth. Season with salt, pepper, and mustard powder.
Combine and Bake
- Combine the cooked pasta with the cheese sauce, ensuring all pasta is well-coated. Pour the mixture into a greased 9x13-inch baking dish.
- Sprinkle additional cheese on top if desired. Bake in the preheated oven for 20-25 minutes until bubbly and golden on top.
Serving
- Allow the mac and cheese to cool slightly before serving. Enjoy as a main dish or a side.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to retain creaminess.
Notes
Pro Tips: Use a combination of cheeses for flavor depth. Taste and adjust the seasoning as you go. Ingredient Substitutions: Swap elbow macaroni for any short pasta. Use half-and-half instead of heavy cream for fewer calories. How to Serve: Pair with a green salad or grilled chicken. Storage & Freshness: Store in the fridge for up to 4 days. Reheat with a splash of milk. Make-Ahead Tips: Prepare and assemble ahead of time, then bake when ready to serve.