Description
This ultra creamy mac and cheese recipe combines tender elbow macaroni with a rich, velvety cheese sauce made from scratch. Perfect for weeknight dinners, holiday sides, or potluck gatherings.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese (shredded)
- 1 cup Gruyère or mozzarella (shredded)
- 1 tsp mustard powder
- Salt & pepper to taste
- Optional: ½ cup panko breadcrumbs for topping
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in milk and cream, stirring constantly until smooth and thickened.
- Remove from heat. Add shredded cheeses, mustard powder, salt, and pepper. Stir until melted and silky.
- Combine cooked macaroni with cheese sauce, stirring until evenly coated.
- Optional: Transfer to a baking dish, top with panko breadcrumbs, and broil for 2–3 minutes for a golden crust.
- Serve warm and enjoy!
Notes
- For extra creaminess, reserve ½ cup pasta water to loosen the sauce if needed.
- Use freshly shredded cheese for the best melt — pre-shredded cheese can be grainy.
- This dish can be doubled easily for parties or large family meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop (optional baking)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 20g