Creamy Mac and Cheese Recipe
This creamy mac and cheese recipe is the ultimate comfort food—simple to make, loaded with cheesy goodness, and perfect for cozy family dinners. With its rich, velvety sauce and tender pasta, it’s a dish that’s sure to delight everyone at the table.
Ingredients
- 12 oz (340g) elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups (720ml) milk (whole or 2%)
- 2 cups (240g) sharp cheddar cheese, shredded
- 1 cup (120g) Gruyere cheese, shredded (optional for extra creaminess)
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and pepper to taste
- ½ cup (60g) breadcrumbs (optional for topping)
- 2 tbsp grated Parmesan cheese optional for topping
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a paste.
- Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the mixture thickens slightly. Add the Dijon mustard, garlic powder, salt, and pepper.
- Remove the pan from the heat and gradually add the cheddar and Gruyere cheese, stirring until fully melted and creamy.
- Add the cooked macaroni to the cheese sauce, stirring until evenly coated.
- If you like a crispy topping, preheat your oven to 375°F (190°C). Transfer the mac and cheese to a baking dish, sprinkle breadcrumbs and Parmesan cheese on top, and bake for 15-20 minutes until golden and bubbly.
- Scoop into bowls, serve hot, and enjoy this cheesy delight!
Notes
- Cheese Matters: Use freshly shredded cheese for the smoothest sauce. Pre-packaged shredded cheese may have additives that prevent it from melting properly.
- Pasta Options: While elbow macaroni is classic, shells or cavatappi work beautifully too.
- Make It Extra Cheesy: Stir in a handful of mozzarella or cream cheese for an ultra-creamy texture.