A classic that never goes out of style, mac and cheese adds comfort and decadence to any dinner. You’ve come to the perfect spot if you’re craving the creamiest, cheesiest mac & cheese that will have everyone begging for more! Here’s a tried-and-true recipe for the best mac and cheese, from perfecting the roux to choosing the right cheeses.
Choose the Correct Pasta First
Choosing the correct pasta is the first step in creating delicious mac and cheese. The best elbow macaroni is the classic variety, particularly if it includes ridges. More of that creamy sauce is perfectly captured by these little ridges. Remember that the first step to giving your food a wonderful flavor is to salt your pasta water.
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Pick the Perfect Cheeses
When it comes to mac and cheese, the right cheese makes all the difference. While you can choose any cheese, it’s best to go with sharper versions. Mild cheeses can get lost in the sauce, while sharper cheeses will stand out and give your mac and cheese that rich, flavorful punch.
Pro Tip: Always shred your own cheese! Pre-shredded cheese contains anti-caking agents that can affect the melt and texture. Shredding your own ensures a smoother, creamier sauce and better flavor. Using a food processor makes this process super quick and easy, giving you about 5 cups of shredded cheese, which is typically the perfect amount for this recipe.
Making the Roux: The Foundation of Your Sauce
Making the ideal roux is essential to creating a creamy mac & cheese sauce. Butter is the main ingredient of a roux, which is created with equal amounts of flour and fat. Six tablespoons of butter are needed to create a thick, delicious base.
In a large pan over medium heat, melt the butter.
Stir continuously for 3–4 minutes after whisking in the flour. To ensure a smooth sauce and get rid of any starchy taste, this step is essential.
Add the milk and creaminess and whisk.
When the roux is prepared, the milk should be added. You can get the richness you need for that decadent creamy texture by using full milk. If you’re feeling extra indulgent, you can substitute some or all of the milk with
thick cream. We use roughly 3.5 cups of full milk for this recipe.
To temper the richness of the sauce, add a tiny pinch of mustard powder (about ¼ teaspoon) and whisk it in before adding the milk.
Perfectly Simmering the Sauce
After whisking in the milk, bring the liquid to a simmer, stirring occasionally. The sauce will begin to thicken at this point. To get the desired consistency, continue to simmer for approximately five minutes. The sauce shouldn’t be overly thin; it should be creamy and silky.
For added creaminess, add cream cheese.
For an extra level of creaminess, add 3 ounces of cream cheese to the sauce. The tanginess of the cream cheese will perfectly complement the richness of the other cheeses and give your mac and cheese an irresistible depth of flavor. Let it melt fully into the sauce before moving on to the next step.
Season and Add the Cheese
Season the sauce with a pinch of salt and pepper to taste. Now, it’s time to add the shredded cheese. Start by adding 2 cups of your shredded cheese to the sauce, stirring until it’s completely melted. The rest of the cheese will be used for layering and topping.
Pasta Cooking & Mixing Everything
As the sauce simmers, prepare the elbow macaroni as directed on the package, being careful to drain it thoroughly. You can stop here and just add a little more cheese if you want your mac and cheese on the stovetop extra creamy. But when you bake your mac and cheese, it becomes even more decadent.
Making Macaroni and Cheese
First, grease your casserole dish with cooking spray or butter for the ideal baked mac and cheese. Fill the dish with half of the mac and cheese, then add about 1.5 cups of cheese, and finally add the remaining mac and cheese mixture.
You can thin the cheese sauce with a little milk if it gets too thick while doing this.
Optional Crunchy Topping: Combine ½ cup panko breadcrumbs, a few tablespoons of Parmesan cheese, olive oil, and a dash of salt and pepper if you enjoy a crunchy mac and cheese topping. Before baking, sprinkle this over the mac and cheese.
Baking Duration
The mac and cheese should be gooey, bubbling, and have a hint of golden color on top after about 30 minutes of baking at 350°F (175°C). You can stop here, wrap the dish in plastic wrap, and put it in the refrigerator if you’re preparing it in advance. Take it out of the refrigerator an hour or so before baking to let it to reach room temperature. The baking time will be a little longer, perhaps 60 minutes.
The outcome: Macaroni and cheese that is ridiculously delicious
You will be rewarded with a decadent, creamy, and gooey mac and cheese once it has finished baking. The interior’s soft smoothness is perfectly contrasted with the crusty cheese topping.
Because this mac and cheese is so creamy, you might prefer to eat it by itself without the accompaniments.
Ideal Combinations and Serving Ideas
There are several uses for this mac and cheese. It can be used as a side dish for family dinners, parties, or holidays, or it can be a tasty meatless main course. It can be served with a grilled protein or, for balance, paired with a simple salad to make it even thicker.
In conclusion
It takes some work to make the creamiest mac and cheese, but the rewards are well worth the effort. A dish that is genuinely decadent and fulfilling can be achieved by selecting the appropriate pasta, chopping your own cheese, and making a rich, creamy sauce. This mac and cheese will quickly become your favorite dish for a cozy, cheesy meal, whether it is baked or served on the stovetop.
