Description
The best Mac & Cheese—ultra-creamy, rich, and cheesy with a smooth sauce that perfectly coats every bite of pasta, delivering classic comfort food at its finest.
Ingredients
- 1 lb elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warm
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyère cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- Optional topping: toasted breadcrumbs or extra cheese
Instructions
- Cook macaroni according to package directions until al dente; drain and set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in warm milk and cream, stirring constantly until thickened.
- Reduce heat to low and stir in cheddar, gruyère, and mozzarella until smooth.
- Add salt, pepper, smoked paprika, and Dijon mustard.
- Fold cooked macaroni into the cheese sauce until fully coated.
- Serve immediately, or transfer to a baking dish, top as desired, and broil briefly for a golden top.
Notes
- Use freshly shredded cheese for the smoothest sauce.
- Do not overcook pasta—it will continue to soften in the sauce.
- Add bacon or lobster for a gourmet twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American