Easy Homemade Mac and Cheese
User Reviews
5.0
18 reviews
Excellent
Easy Homemade Mac and Cheese
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This quick and easy creamy mac and cheese recipe has a silky smooth cheese sauce and tossed with pasta and topped with melted hceese.
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Ingredients
- 1 lb cavatappi pasta (or elbow, penne, farfalle)
- 4 Tablespoons butter
- 1/4 cup flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 8 ounces sharp cheddar (freshly grated)*
- 8 ounces American Cheese * (Boar's Head from the deli)
- 4 ounces medium cheddar cheese (freshly grated)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard (may use 2 teaspoons)
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Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions until al dente. I suggest generously salting the water to infuse flavor into the pasta. Drain and set aside.
- Make the Roux: While pasta water is heating up, in a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until it forms a smooth paste. This step prevents your sauce from tasting like raw flour.
- Add Dairy: Slowly pour in the heavy cream and whole milk, about 1/4 cup at a time, while whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens and coats the back of a spoon.
- Season the Sauce: Stir in the dijon mustard, paprika, garlic powder, salt, and pepper. Adjust the seasonings to your taste.
- Melt the Cheese: Reduce the heat to low. Gradually add the Boar's Head American cheese (cut into small pieces), 4 ounces of medium cheddar, and 4 ounces sharp cheddar (reserving the other 4 ounces for topping), stirring constantly until fully melted and smooth. Add in small increments and make sure the heat is set to low. Whisk after each addition.
- Combine with Pasta: Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into baking dish. Sprinkle with the remaining 4 ounces of cheddar cheese. Set the oven to broil setting and broil for 2-3 minutes until the cheese is melted or bake at 350 for about 12-15 minutes.
- Serve: Serve immediately for the creamiest texture. If desired, sprinkle with dried parsley or additional paprika on top for garnish.
Notes
- See the blog post for FAQ's, how to keep your mac and cheese from becoming grainy, tips for keeping the cheese sauce creamy, and more.
- I HIGHLY SUGGEST freshly grating blocks of cheese and NOT using pre-packaged cheese. It is coated to keep it from sticking so it doesn't melt as well. Only use freshly grated cheese from a block.
- I find my Boar's Head American Cheese in the deli department. I just ask them for 1/2 lb of American cheese (make sure they don't cut you short, it is better to have a little more cheese rather than less American). I cut it into small pieces before adding to the roux and milk mixture.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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