The Best Macaroni & Cheese Recipe
This Mac and Cheese is a family favorite recipe, loved by children and adults alike. It uses a combination of cheeses melted into a rich and creamy sauce, for the ultimate cheesy deliciousness! Ideal for a hearty dinner or as a holiday side dish!
Servings: 8 people
Ingredients
- 16 oz elbow macaroni noodles
- ¼ cup butter
- ¼ cup flour
- 2 cups heavy cream
- 3 cups whole milk
- 2 oz cream cheese
- 2 cups medium sharp cheddar cheese shredded
- 2 cups Colby and Monterey cheese shredded
- ¼ cup Smoked Gouda Cheese
- 1 cup mozzarella cheese shredded, for topping
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 350 °F
- Boil a pot of water, add a little salt, pasta and cook for 8minutes then strain.
- Drizzle a little oil (not much) toss gently. This prevents pasta from sticking together.
- In a large pot on low-medium heat melt butter, then add the flour and whisk together until smooth.
- After that, slowly add the milk and heavy whipping cream, whisking to combine.
- Add in the cream cheese, shredded Colby and Monterey cheese, cheddar, smoked gouda cheese, smoked paprika, garlic powder, salt and black pepper. Whisk until melted and creamy.
- Gently fold in the cooked elbow pasta.
- Pour into a 9x13 casserole, top with shredded mozzarella (shredded gouda and cheddar optional).
- Bake for 20 minutes. If needed, broil on high for 3-5minutes until cheese is golden.
- Serve immediately and enjoy!
Video
Notes
If baking from frozen → after 45 min, gently stir the center with a spoon to help heat evenly (optional but helps!).
If the mac and cheese thickens after thawing, stir in 2–3 tablespoons of milk before baking to restore creaminess.
• Cook pasta al dente so it doesn’t turn mushy in the sauce. Don’t forget to salt the pasta water for better flavor.
• This recipe is very simple. Make the sauce while the pasta boils, mix them together, and enjoy immediately. Baking it makes it creamier and helps it thicken if the sauce seems loose.
• For the casserole, top with cheese (breadcrumbs optional). Use any mix of cheeses or just mozzarella. Bake 15–20 minutes until golden and bubbly.
• Shred cheese by hand for smoother melting—pre-shredded cheese has additives that affect texture.
• For breadcrumbs, toast them in melted butter, then sprinkle over the top with a little paprika.
• Add more flavor with garlic powder, onion powder, paprika, dry mustard, mustard powder, or a pinch of nutmeg.
• For extra creaminess, top the mac and cheese with more cheese and bake 8 minutes at 350°F, then broil 2 minutes.
• Mac and cheese is great for a crowd— feel free to double or triple the recipe and use a large pot for boiling..
Nutrition
Calories: 438kcal | Carbohydrates: 12g | Protein: 14g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 118mg | Sodium: 572mg | Potassium: 261mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 1459IU | Vitamin C: 0.4mg | Calcium: 395mg | Iron: 1mg