Description
Comfort meets culinary magic with this creamy mac and cheese symphony that blends sharp cheddar and silky gruyère. Cheesy pasta perfection promises a delightful journey through rich, melted goodness you’ll savor down to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) elbow macaroni or pasta of your choice
- 2 cups (480 ml) shredded sharp cheddar cheese
- 1 cup (240 ml) shredded mozzarella cheese
- 1/2 cup (120 ml) grated Parmesan cheese
Dairy and Thickening Agents:
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) all-purpose flour
Seasonings and Optional Add-ins:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional add-ins: crispy bacon bits, sauteed mushrooms, diced ham, or steamed broccoli
Instructions
- Boil water in a large pot and cook macaroni until al dente, ensuring pasta remains slightly firm. Carefully drain using a colander and set aside.
- Melt butter in a heavy-bottomed saucepan over medium temperature, creating a smooth, bubbling base.
- Sprinkle flour into melted butter, whisking continuously to form a golden roux that eliminates raw flour taste and provides rich thickness.
- Slowly pour milk and cream into the roux, continuously stirring to prevent lumps and create a silky, uniform sauce.
- Reduce heat to low and incorporate cheddar, mozzarella, and Parmesan cheeses, stirring gently until completely melted and forming a luxurious, creamy texture.
- Enhance the cheese sauce with garlic powder, smoked paprika, salt, and pepper, tasting and adjusting seasonings to achieve a perfectly balanced flavor profile.
- Gently fold cooked macaroni into the cheese sauce, ensuring each pasta piece is generously coated with the velvety mixture.
- Optional: Add complementary ingredients like crispy bacon, sautéed vegetables, or herbs for additional depth and complexity.
- Transfer to serving dishes, garnishing with fresh parsley, extra cheese shavings, or a light dusting of paprika for visual appeal and enhanced taste.
Notes
- Achieve a velvety smooth sauce by whisking constantly while adding milk to prevent lumps from forming.
- Grate cheese fresh for maximum melting potential and avoid pre-shredded varieties that contain anti-caking agents which can affect texture.
- Customize the dish by adding crispy bacon bits, sautéed vegetables, or gluten-free pasta for dietary adaptations.
- Cool the roux slightly before adding milk to create a more stable, creamy base that prevents separation and ensures a silky consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 641
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg