best cheesy macaroni recipe
The Best best cheesy macaroni recipe
What I love most about this recipe is how versatile it is. It’s perfect for a quick weeknight dinner when you need something fast and satisfying, but it also holds up as a side dish for holidays or potlucks. I’ve even made it ahead of time and reheated it with great results. Plus, you can sneak in some veggies if you want—spinach or roasted broccoli blend right in without anyone noticing. It’s comfort food with a little extra nutrition, and that’s a win in my book.
Ultimate Creamy Cheesy Macaroni
This rich and creamy cheesy macaroni is the ultimate comfort food, combining al dente pasta with a velvety three-cheese sauce. Perfect for a quick weeknight dinner or a cozy weekend meal.
🥘Ingredients
- 8 oz (225g) elbow macaroni or cavatappi pasta
- 1 tbsp salt (for pasta water)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika (optional)
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Monterey Jack cheese
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup grated Parmesan cheese
👨🍳Directions
-
1
Bring a large pot of water to a boil. Add 1 tbsp salt and the pasta, cooking according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water. -
2
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to cook off the raw flour taste (this is your roux). -
3
Gradually pour in the warmed milk and heavy cream, whisking continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. -
4
Reduce heat to low and stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well. -
5
Add the shredded cheddar, Gruyère (or Monterey Jack), and Parmesan cheeses, stirring until fully melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen. -
6
Add the cooked pasta to the cheese sauce and stir until evenly coated. Taste and adjust seasoning if needed. -
7
For a baked version: Transfer the macaroni to a greased 9×13-inch baking dish. In a small bowl, mix panko, melted butter, and Parmesan, then sprinkle over the top. Broil for 2-3 minutes until golden and crispy. -
8
Serve immediately, garnished with extra black pepper or chopped parsley if desired.
🔧Equipment
- Large pot
- Colander
- Medium saucepan
- Whisk
- Wooden spoon
- 9×13-inch baking dish (if baking)
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ultimate Creamy Cheesy Macaroni Works
❓ Frequently Asked Questions About Creamy Cheesy Macaroni
1. What type of cheese works best for the creamiest macaroni?
The best cheeses for a creamy macaroni are a blend of sharp cheddar (for bold flavor), Gruyère (for meltability and nuttiness), and a small amount of Parmesan (for depth). Avoid pre-shredded cheese—it contains anti-caking agents that prevent smooth melting. Freshly grated cheese melts evenly and creates a velvety texture.
2. How do I prevent my mac and cheese from being grainy or clumpy?
Graininess usually happens when the cheese is added too quickly or at too high a heat. To avoid this, make a roux (equal parts butter and flour) first to create a smooth base. Then, gradually whisk in warm milk to form a béchamel sauce. Once thickened, remove the pot from heat and stir in the cheese slowly, letting it melt fully before adding more.
3. Should I bake my mac and cheese, or is stovetop better?
Both methods work, but they serve different textures. Stovetop mac and cheese is ultra-creamy and quick, while baked mac and cheese develops a crispy, golden top layer (especially if you add breadcrumbs or extra cheese). For the best of both worlds, make the sauce on the stovetop, then transfer it to a baking dish, top with buttered breadcrumbs, and broil for 2–3 minutes.
4. What’s the secret to extra-gooey mac and cheese?
For maximum gooeyness, use a higher ratio of cheese to sauce—about 1.5 to 2 cups of cheese per 3 cups of pasta. Adding a splash of heavy cream or a dollop of cream cheese to the béchamel also boosts richness. For an even stretchier texture, mix in a small amount of American cheese (it contains sodium citrate, which helps emulsify the sauce).
5. Can I make mac and cheese ahead of time, and how do I reheat it?
Yes! Assemble the mac and cheese (unbaked) in a greased dish, cover tightly with foil, and refrigerate for up to 2 days. When ready to bake, add 10–15 minutes to the baking time (since it’s cold). To reheat leftovers, sprinkle a little milk or cream over the top and warm in the microwave in 30-second intervals, stirring between each, or bake at 350°F (175°C) until heated through.
