Indulge in the ultimate comfort food! This Creamy Mac and Cheese is rich, velvety, and packed with cheesy goodness. Perfect as a main dish or a side.
Ingredients:
- 12 oz elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Directions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add macaroni and cook according to package instructions until al dente. Drain and set aside.
- Make the Roux:
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes until slightly golden and bubbly.
- Prepare the Sauce:
- Gradually whisk in milk and cream, ensuring no lumps remain.
- Stir in garlic powder, Dijon mustard, smoked paprika, salt, and pepper.
- Cook until the mixture thickens, about 5 minutes.
- Add the Cheese:
- Remove the sauce from heat and stir in cheddar, mozzarella, and Parmesan until melted and smooth.
- Combine Pasta and Sauce:
- Add the cooked macaroni to the cheese sauce, stirring until fully coated.
- Optional Baking Step:
- For a baked version, transfer the mac and cheese to a greased baking dish.
- Top with additional cheese or breadcrumbs and bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: ~450 kcal per serving
Servings: 6 servings
Tips:
- Mix up the cheeses by adding Gruyère, Monterey Jack, or Fontina for extra flavor.
- For a crunchy topping, mix breadcrumbs with melted butter and sprinkle over the dish before baking.
- Serve hot and enjoy the gooey, cheesy perfection!