Description
Indulge in the ultimate comfort food with this creamy mac and cheese that promises to stay luscious and smooth from the first bite to the last. Perfect for cozy nights or holiday gatherings, this dish is a cheesy hug in a bowl.
Ingredients
- Elbow macaroni
- Monterey Jack cheese
- Fontina cheese
- Sharp Cheddar cheese
- White American cheese (or sodium citrate)
- Unsalted butter
- All-purpose flour
- Whole milk
- Heavy cream (or evaporated milk)
- Dry mustard powder
- Smoked paprika
- Freshly grated nutmeg
- Salt
- Freshly ground black pepper
Instructions
- Prep Your Pasta: Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions, but aim for about 1-2 minutes less than al dente. It should still have a slight bite. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Start the Roux: In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Once melted and shimmering, whisk in the all-purpose flour. Cook, whisking constantly, for 1-2 minutes until a smooth, light blonde paste forms. This is your roux, the thickening agent for your glorious cheese sauce.
- Build the Velvety Sauce Base: Slowly, and I mean slowly, pour in the whole milk and heavy cream (or evaporated milk if using), whisking continuously to prevent lumps. It's crucial to add it gradually and whisk well after each addition until smooth. Increase the heat slightly to medium-low and continue to whisk until the sauce thickens to a consistency that coats the back of a spoon, about 5-7 minutes. Do not let it come to a rolling boil, as this can cause dairy to scorch or separate.
- Season for Depth: Remove the pot from the heat or reduce it to the absolute lowest setting. Whisk in the dry mustard powder, smoked paprika, nutmeg, salt, and black pepper. Stir until fully incorporated.
- Melt the Cheese, Creamily: Ensure your heat is off or very, very low. Add your cheeses in small handfuls, whisking continuously until each batch is fully melted and smooth before adding more. Start with the American cheese (if using) as it helps to emulsify the others, then add your Monterey Jack, Fontina, and finally the Sharp Cheddar. Whisk until the sauce is completely smooth, shiny, and lump-free. Taste and adjust seasoning as needed.
- Combine and Serve: Add the cooked, drained pasta to the glorious, velvety cheese sauce. Stir gently to ensure every piece of pasta is coated in that creamy goodness. If the sauce seems a little too thick for your liking, add a tablespoon or two of the reserved pasta water, stirring until you reach your desired consistency.
- Immediate Gratification: Serve your Ultimate Mac and Cheese immediately! It's truly at its peak of creaminess right after it's made.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Always shred your own cheese from the block for the best texture. Let cheese sit at room temperature before adding to the sauce. Use evaporated milk or a pinch of sodium citrate for extra creaminess. Avoid overcooking pasta; it should be al dente.