Creamy Macaroni and Cheese
User Reviews
5
Creamy Macaroni and Cheese
Description
This recipe starts by boiling salted elbow pasta until tender. Meanwhile, a cheese sauce is made by melting butter and stirring in flour to form a roux, then adding garlic and half-and-half while cooking until thickened. Freshly grated cheddar, mozzarella, and cream or American cheese are whisked into the sauce gradually, ensuring a smooth melt and rich cheese flavor. Seasonings like salt, black pepper, dried mustard powder, and paprika enhance the savory depth.
The cooked pasta is folded into the cheese sauce, then transferred to a greased baking dish. It's topped with grated cheddar or Colby Jack cheese and sprinkled with parsley before baking or broiling briefly to melt and brown the topping. This creates a creamy interior with a slightly crusty top layer.
Enjoy as a comforting side or main dish. For reheating leftovers, add a little milk to restore creamy texture, as refrigerated macaroni tends to thicken and seize. Using freshly grated block cheese is recommended over pre-shredded varieties to achieve a smoother sauce.
Ingredients
- 1 lb elbow pasta
- 4 Tablespoons butter salted
- 2 Tablespoons flour
- 2 garlic minced, cloves
- 4 cups half-and-half
- 1 lb. cheddar cheese medium
- 8 ounces (1/2 lb.) cheddar cheese sharp
- 4 to 8 ounces mozzarella cheese
- 2 ounces cream cheese or American cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried mustard powder
- 1/2 teaspoon paprika
Topping:
- 8 ounces cheddar cheese grated, or Colby Jack
- 1 teaspoon parsley
Instructions
- Fill a large pot with water and heat over high heat until boiling. Generously salt the water. Once the water is boiling, cook the elbow pasta according to package instructions.
- Meanwhile, make the cheese sauce. Start by using a large skillet or pot and place over medium low heat. Add butter and let melt and then add flour and stir together. Add garlic and stir and add half-n-half. Have the half-n-half ready to go so the garlic doesn't burn.
- Let the mixture begin to thicken, about 5-7 minutes.
- Start to add the freshly grated cheese, 1/2 cup at a time. Use a whisk to stir well and allow the cheese to fully melt before adding more cheese. Repeat until all the cheese is added. Let it start to thicken.
- Add salt, pepper, and spices.
- Drain pasta and pour into pot and fold the cheese sauce into the pasta. Taste for seasonings.
- Pour into a greased 9 x 13 baking dish. Top with 8 ounces of grated cheese and sprinkle with parsley.
- If you want to just melt the top cheese and keep it very creamy, just set the oven to broil and place the baking dish onto the top rack. Let it cook on broil for about 3-6 minutes or until the cheese is completely melted. *This mac n cheese will be very creamy.If you want a firmer mac n cheese, you can bake it at 350 degrees for 20-25 minutes. You can place it under the broil for several minutes to toast the cheese.
Notes
- Freshly grate cheese from blocks instead of using pre-shredded to ensure a smooth, creamy sauce without additives.
- Cream cheese or American cheese adds silkiness and helps the sauce melt perfectly; deli-sliced American cheese from Boar's Head is recommended.
- Reheat leftover macaroni and cheese gently with a splash of milk to restore the creamy consistency and prevent curdling.
User Reviews
Overall Rating
5
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