Creamy Mac & Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
350 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Creamy Mac & Cheese
Description
Creamy Mac & Cheese features a combination of freshly grated sharp cheddar, Colby jack, gouda, and mozzarella cheeses melted into heavy cream and butter to create a luxurious sauce. Macaroni noodles are cooked in water enhanced with chicken bouillon for flavor, then combined with the cheese sauce and some small extra cheese chunks for texture. The result is a creamy, richly cheesy pasta mixture that is layered in a baking dish with additional cheese to finish.
The texture is smooth yet viscous, with cheese melting evenly over the noodles. Seasonings like onion powder, ground mustard, white pepper, and adobo seasoning add complexity without overpowering the cheese's richness. Baking the sauce with the pasta helps meld flavors and develop a cohesive dish.
This dish suits a comforting main course or side, especially when baked just until bubbly and golden on top. Careful control of heat while melting the cheese sauce avoids grainy or watery textures.
Take care to melt the cheese sauce over low heat, stirring consistently to keep it smooth and avoid greasiness or gritty sauce. If the sauce becomes watery, continue gentle melting to return to proper texture.
Ingredients
- 1.5 box/lb macaroni noodles 1 box and a half! 24oz of noodles in total!I also love to use cavatappi noodles for this recipe!
- 16 oz sharp cheddar cheese freshly grated
- 16 oz Colby jack cheese
- 8 oz gouda
- 8 oz mozzarella cheese
- 6 cups heavy cream
- 4 tbsps butter salted
- 4 oz cream cheese optional
- 2 tsps salt
- 2 tsp chicken bouillon
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 tsp white pepper
- 1 tsp adobo seasoning
Instructions
- Grate your cheeses using the large shredder and set them aside. If you come across any small chunks that are too petite to grate, be sure to save them!
- Cook your macaroni noodles following the instructions on the package. Enhance the water with chicken bouillon for added flavor.
- In a spacious sauce pot, melt butter on low heat, and gradually pour in the heavy cream. Whisk the mixture smoothly.
- Start incorporating approximately 50% of your shredded cheeses until well blended. Introduce cream cheese last, allowing the cheese to melt and simmer on low heat. Season with spices and taste to perfection.
- Combine your elbow noodles with the cream sauce, tossing in the small extra chunks of cheese. Aim for a creamy, wet mixture that produces a satisfying sound when mixed.
- Transfer the mixture into a 13x9 baking dish, starting with half of your noodles. Layer with a light coating of cheese sauce and your shredded cheese mix. Add the remaining noodles and finish by topping with a generous layer of shredded cheese. If more cheese is needed for the top, opt for cheddar or Colby jack.
- Bake at 350 degrees until the cheese is melted.
- Broil for 2 minutes at the end for a nice golden brown top
Notes
- Grate cheeses freshly for better melting and texture; save any small chunks to add for extra cheesiness.
- Cook macaroni in salted water enhanced with chicken bouillon to boost flavor.
- Slowly melt the cheese sauce over low heat and stir constantly to prevent graininess or separation.
- Adjust seasoning by taste; onion powder, mustard powder, white pepper, and adobo provide subtle depth.
- Ensure the sauce is creamy and slightly wet before baking to avoid dryness in the finished dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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