Go Back

Extra Creamy Classic Mac and Cheese

A rich, cheesy, and incredibly satisfying macaroni and cheese dish with a creamy texture and a delicious blend of cheeses, perfect for family dinners or cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta
  • 3 cups macaroni noodles (measured dry) Use gluten-free pasta for a gluten-free option.
Cheese Sauce
  • 5 tbsp butter
  • 4 tbsp all-purpose flour
  • 2.5 cups milk (2% preferred)
  • 1.5 cups heavy cream (or whipping cream)
  • 2.5 cups sharp cheddar (shredded) Use freshly shredded for best melt.
  • 1 cup Monterey jack (shredded) Use freshly shredded for best melt.
  • ½ tsp mustard powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Pinch of smoked paprika
  • Salt and pepper (to taste)

Method
 

Preparation
  1. Boil the macaroni noodles in a large pot of salted water according to package instructions. Drain and set aside.
  2. In a large saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Cook the mixture, whisking constantly, for 2–3 minutes until it becomes a light golden color.
  3. Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Continue cooking the mixture, whisking frequently, until it thickens and comes to a simmer.
  4. Reduce the heat to low 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 smooth.
  5. Add salt and pepper to taste.
  6. Add the cooked macaroni noodles to the cheese sauce and stir until the noodles are glossy and well-coated.
Serving
  1. Serve hot, straight from the pot.

Notes

This dish is best served hot. For an extra special touch, sprinkle some extra cheese or breadcrumbs on top before serving. To store leftovers, let the mac and cheese cool completely, then place it in an airtight container and refrigerate. It will last for about 3 to 5 days.