Extra Creamy Classic Mac and Cheese
This extra creamy classic mac and cheese delivers rich, cheesy comfort in every bite, with a perfectly balanced sauce and tender pasta. Whether served traditionally or customized with different ingredients, it remains a timeless favorite for all ages.
Ingredients
- 3 cups of dry macaroni noodles
- 5 tablespoons of butter
- 4 tablespoons of all-purpose flour
- 2.5 cups of milk I use 2%
- 1.5 cups of heavy cream or whipping cream
- 2.5 cups of shredded sharp cheddar
- 1 cup of shredded Monterey Jack
- ½ teaspoon of mustard powder
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- A pinch of smoked paprika
- Salt and pepper to taste I use at least ½ teaspoon of salt
Instructions
- Boil the macaroni noodles in a large pot of salted water according to the package instructions. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Add the flour and whisk until fully combined. Cook the mixture, whisking continuously, for 2-3 minutes until it turns a light golden color.
- Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Continue cooking, stirring frequently, until the mixture thickens and reaches a gentle simmer.
- Lower the heat and mix in the shredded 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.
- Season with salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce, stirring until the noodles are well-coated and glossy.
- Serve and enjoy your extra creamy, cheesy mac and cheese!
Notes
Reheating Instructions: Reheating this mac and cheese in the microwave may result in a slightly less creamy texture than when freshly made. For the best results, warm it on the stovetop in a pot, adding a bit of extra milk or cream to restore its creamy consistency.
This recipe serves 4-6 people or more if served as a side dish.