Creamy Mac and Cheese: A Homestyle Upgrade (Print Version)
Learn to make creamy mac and cheese with a homestyle upgrade. This recipe brings comfort and rich flavor, perfect for family dinners or a comforting night in.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pasta & Dairy Base
01 -
1 pound elbow macaroni
02 -
6 tablespoons unsalted butter
03 -
6 tablespoons all-purpose flour
04 -
4 cups whole milk
→ Cheese Blend
05 -
3 cups sharp cheddar cheese, freshly grated
06 -
1 cup Gruyère cheese, freshly grated
07 -
1 cup smoked Gouda cheese, freshly grated
→ Flavor Enhancers
08 -
1 teaspoon Dijon mustard
09 -
1/4 teaspoon freshly grated nutmeg
10 -
1/2 teaspoon garlic powder
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Instructions:
01 -
First things first, get a big pot of water boiling. Don't be shy with the salt in the water – it’s your only chance to season the pasta itself! Cook the elbow macaroni until it's just shy of al dente, like a minute or two less than the package says. You want it firm, because it'll finish cooking in the oven. I always forget to salt the water the first time, oops, then have to drain and restart. Drain it well, but don't rinse! We want that starch.
02 -
In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it's all bubbly, sprinkle in the all-purpose flour. Whisk, whisk, whisk! Keep stirring constantly for about 1-2 minutes until it forms a smooth, pale golden paste. This is your roux, the base of your creamy mac and cheese sauce. Don't rush this part, or let it burn like I did that one time with the squirrel!
03 -
Gradually, and I mean *gradually*, whisk in the whole milk. Pour in a little, whisk until smooth, then add more. If you dump it all in at once, you'll get lumps, and nobody wants lumpy creamy mac and cheese. Keep whisking until the sauce thickens and coats the back of a spoon. It should be smooth and luscious. This step smells so comforting, like a warm kitchen hug forming.
04 -
Take the pot off the heat. This is important! Now, start adding your grated sharp cheddar, Gruyère, and smoked Gouda a handful at a time, stirring until each addition is fully melted before adding more. This ensures a super smooth, creamy mac and cheese sauce. Stir in the Dijon mustard, nutmeg, garlic powder, and a good pinch of salt and pepper. Taste it! Adjust seasonings as needed. This is your moment to make it perfect.
05 -
Gently fold the cooked, slightly underdone macaroni into the glorious, creamy cheese sauce until every single noodle is coated. Preheat your oven to 375°F (190°C). Pour the cheesy pasta mixture into a 9x13 inch baking dish. If you're feeling fancy, top with a little extra cheese or some breadcrumbs (I usually just go for more cheese, to be real).
06 -
Pop that baking dish into the preheated oven and bake for 20-25 minutes, or until the creamy mac and cheese is bubbly around the edges and slightly golden on top. If you want a darker, crispier top, you can briefly put it under the broiler for a minute or two – but watch it like a hawk! It goes from golden to burnt so fast, I didn't expect that the first time! Let it rest for a few minutes before serving.