Description
Creamy, classic macaroni and cheese brings comfort straight from Grandma’s kitchen to your dinner table. Melted cheddar, pasta, and a golden breadcrumb topping create a hearty dish that satisfies souls and sparks joy with each cheesy, delicious bite.
Ingredients
Scale
Cheese:
- 12 ounces (340 grams) Shredded Medium Cheddar
- 8 ounces (226 grams) Shredded Colby Jack
- 8 ounces (226 grams) Shredded Mozzarella
- 4 ounces (113 grams) Shredded Sharp Cheddar
- 4 ounces (113 grams) Shredded White Cheddar
- ¼ cup Whipped Cream Cheese
Pasta and Base Ingredients:
- 1 pound (454 grams) Pasta Noodles (elbow or rotini recommended)
- 7 tablespoons Room Temperature Butter, divided
- 3 tablespoons All-Purpose Flour
- ½ cup Reserved Pasta Water
- ½ cup Heavy Cream
- 3.5 cups Half and Half
- 4 Garlic Cloves, minced
Seasonings:
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- ½ teaspoon Mustard Powder
- Salt, to taste
- Black Pepper, to taste
Instructions
- Thoroughly shred three varieties of cheese, setting aside one cup each of medium cheddar, Colby Jack, and mozzarella for the final cheese topping.
- Finely mince fresh garlic and prepare butter portions in advance.
- Heat the oven to 425°F and bring a large pot of water to a rolling boil. Cook pasta until slightly undercooked, maintaining a firm texture. Drain and transfer to a spacious casserole dish, coating the noodles with a generous layer of butter.
- Create a robust roux by melting butter in a skillet and sautéing garlic until its aroma fills the kitchen. The garlic should become translucent without browning.
- Gradually incorporate flour into the butter-garlic mixture, stirring constantly to develop a golden base. Pour in reserved pasta water, heavy cream, and half and half, whisking until the sauce reaches a smooth, thickened consistency.
- Reduce heat and integrate the remaining shredded cheeses methodically, ensuring complete melting between additions. Blend in cream cheese and dry seasonings, creating a velvety, rich sauce with complex flavor profiles.
- Carefully fold the cheese sauce into the buttered pasta, guaranteeing even distribution. Spread the reserved cheese blend evenly across the surface for a tantalizing crisp topping.
- Bake for 10 minutes, then activate the broiler to transform the cheese into a golden, crispy crust. Monitor closely to prevent burning.
- Allow the dish to rest briefly after removing from the oven, permitting the sauce to set and flavors to harmonize before serving.
Notes
- Gather all ingredients beforehand to streamline the cooking process and prevent last-minute scrambling.
- Shredding cheese manually ensures better melting and creates a more authentic, creamy texture compared to pre-shredded varieties.
- Letting the mac and cheese rest briefly after baking allows the sauce to set, making serving easier and preventing burning your mouth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 680
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 120 mg