Mac And Cheese Recipe
Mac and Cheese, it’s the dish that takes you right back to childhood, the warm, creamy comfort that’s perfect for just about any occasion.
Trust me, it’s as easy to make as it is irresistible. You’ll absolutely love it, and I can’t wait for you to try it out.
So, let’s put our hands on it and get you cooking up some creamy, cheesy goodness tonight!
What You’ll Need
- 2 cups elbow macaroni (or any pasta shape you love)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 ½ cups whole milk (you can also use half-and-half for extra creaminess)
- 1 cup heavy cream
- 2 ½ cups shredded cheddar cheese (sharp cheddar works wonders)
- 1 cup shredded mozzarella cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- A pinch of cayenne pepper (optional, for a little kick)
- 1 teaspoon garlic powder (optional, for added flavor)
- 1 teaspoon Dijon mustard (optional, for a tangy kick)
- Fresh parsley (optional, for garnish)
How to Make Mac And Cheese: Step-by-Step Instructions
Step 1: Boil the Pasta
First, bring a big pot of salted water to a boil. Once it’s rolling, put in your macaroni (or whatever pasta shape you’re feeling today) and cook it according to the package instructions, usually about 8-10 minutes until al dente.
Be sure not to overcook it; we’re looking for just a little bite to it! Once cooked, drain the pasta and set it aside.
Don’t forget to save about a cup of pasta water just in case you need it later.
Step 2: Make the Roux (The Base for Your Cheese Sauce)
Grab a medium-sized saucepan and melt the butter over medium heat. Once it’s nice and melted, add in the flour, whisking constantly.
Keep stirring for about 2-3 minutes to cook off the floury taste and make a smooth paste, or what we call a “roux.” This is the base that’s going to give your mac and cheese that creamy, luscious texture.
Step 3: Add the Milk and Cream
Slowly add the milk and heavy cream to the roux while whisking to keep things smooth.
Don’t rush it, this step is key to making sure your sauce doesn’t clump up.
Once it’s all mixed in, turn up the heat a little and bring the mixture to a simmer. Stir occasionally as it thickens.
Step 4: Add the Cheese
Once your sauce has thickened up a bit (we’re talking a creamy, smooth consistency), it’s time for the fun part—cheese!
Stir in your shredded cheddar and mozzarella cheese, a little at a time, making sure it melts completely before adding more.
Don’t forget to season with salt and pepper to taste. If you want to get a little fancy, throw in a pinch of cayenne pepper and a teaspoon of Dijon mustard.
They’ll give your mac and cheese an extra layer of flavor that’s oh-so-delicious.
Step 5: Combine Pasta and Sauce
Once your cheese sauce is perfectly smooth and silky, add the cooked pasta to the pan.
Give it a good stir, making sure every piece of pasta is coated in that cheesy goodness.
If it’s too thick, you can add some of the reserved pasta water you saved earlier to loosen things up.
Step 6: Serve and Enjoy!
That’s it! You’ve got yourself a big ol’ pot of creamy mac and cheese. Dish it up in bowls, sprinkle some fresh parsley on top, and serve it hot.
Common Mistakes to Avoid
⑴ Overcooking the Pasta
Macaroni should be cooked al dente, not mushy. When you add it to the sauce, it’ll soften up a bit more. So, keep an eye on it and don’t let it go too far.
⑵ Clumpy Cheese Sauce
This happens when you add the cheese too quickly or don’t stir enough. Make sure to add it a little at a time, and keep stirring until it melts into that smooth, creamy sauce you love.
⑶ Too Thick or Too Thin
If your sauce is too thick, just add a splash of pasta water or milk. If it’s too thin, let it simmer a bit longer until it thickens up.
⑷ Forgetting the Salt
Don’t skip the salt! A pinch of the pasta water and a bit in the cheese sauce really brings out the flavors.
Recipe Best Tips
- Use Freshly Shredded Cheese: Pre-shredded cheese often has anti-caking agents, which can mess with the smoothness of your sauce. Grate it fresh for the best texture.
- Add Some Ingredients: Crumbled bacon, crispy breadcrumbs, or a sprinkle of Parmesan on top can take this mac and cheese from simple to next-level.
- Go for Extra Creaminess: For an ultra-creamy mac and cheese, use a combination of cheddar and a softer cheese like Gruyère or fontina.
- Don’t Skip the Mustard: A little Dijon mustard adds just enough tang to balance the richness of the cheese. Trust me, it’s a game changer.
Serving Suggestions
- Classic Comfort: Serve your mac and cheese on its own for a cozy meal.
- With Some Greens: Pair it with a fresh salad or roasted vegetables to balance out the richness.
- Add Protein: Want to make it heartier? Try adding cooked chicken, pulled pork, or crispy bacon.
- As a Side Dish: This is the perfect side dish for a holiday dinner, BBQ, or any casual meal.
Storage and Freezing
① Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the microwave or on the stove, adding a splash of milk if it’s too thick.
② Freezing
If you want to make a big batch ahead of time, mac and cheese freezes really well!
Let it cool completely, then transfer it to an airtight container or freezer-safe bag. It’ll last for up to 3 months.
To reheat, thaw in the fridge overnight and bake at 350°F for about 20-30 minutes until it’s hot and bubbly.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of cheese?
A: Absolutely! Try using Gruyère, fontina, or even smoked cheese for a different flavor twist. Just make sure it melts well.
Q: Can I make mac and cheese ahead of time?
A: Yes! You can make it ahead and store it in the fridge for a day or two. Just reheat when you’re ready to serve.
Q: Can I make mac and cheese without heavy cream?
A: Yes, you can substitute with more milk, but the cream gives it a richer texture. If you don’t have it, just add a little extra cheese to make up for the flavor.
Q: How do I make mac and cheese spicier?
A: Add some cayenne pepper, hot sauce, or even jalapeños for a spicy taste.
Q: Can I use gluten-free pasta?
A: Absolutely! Just swap out regular pasta for your favorite gluten-free variety.
Q: How do I make my mac and cheese extra creamy?
A: Use a mix of cheddar and creamier cheeses like Gruyère or fontina, and don’t skip the heavy cream.
Q: Can I bake mac and cheese?
A: Yes! If you like a crispy topping, you can transfer your mac and cheese to a baking dish, top with breadcrumbs and extra cheese, and bake at 350°F for 20-25 minutes.
Conclusion
So, there you have it! A super-easy, creamy, and cheesy mac and cheese recipe that will have everyone coming back for seconds.
Now, get cooking and make this dish your own. Don’t forget to share your version in the comments, I can’t wait to see how you make it delicious!
You Might Also Want To Try
⤵⬇⬇⬇
Mac And Cheese Recipe
Ingredients
Ingredients:
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 cup heavy cream
- 2 ½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional: cayenne pepper garlic powder, Dijon mustard, parsley for garnish
Instructions
Instructions
Step 1: Boil the Pasta
- First, bring a big pot of salted water to a boil. Once it’s rolling, put in your macaroni (or whatever pasta shape you’re feeling today) and cook it according to the package instructions, usually about 8-10 minutes until al dente.
- Be sure not to overcook it; we’re looking for just a little bite to it! Once cooked, drain the pasta and set it aside.
- Don’t forget to save about a cup of pasta water just in case you need it later.
Step 2: Make the Roux (The Base for Your Cheese Sauce)
- Grab a medium-sized saucepan and melt the butter over medium heat. Once it’s nice and melted, add in the flour, whisking constantly.
- Keep stirring for about 2-3 minutes to cook off the floury taste and make a smooth paste, or what we call a “roux.” This is the base that’s going to give your mac and cheese that creamy, luscious texture.
Step 3: Add the Milk and Cream
- Slowly add the milk and heavy cream to the roux while whisking to keep things smooth.
- Don’t rush it, this step is key to making sure your sauce doesn’t clump up.
- Once it’s all mixed in, turn up the heat a little and bring the mixture to a simmer. Stir occasionally as it thickens.
Step 4: Add the Cheese
- Once your sauce has thickened up a bit (we’re talking a creamy, smooth consistency), it’s time for the fun part—cheese!
- Stir in your shredded cheddar and mozzarella cheese, a little at a time, making sure it melts completely before adding more.
- Don’t forget to season with salt and pepper to taste. If you want to get a little fancy, throw in a pinch of cayenne pepper and a teaspoon of Dijon mustard.
- They’ll give your mac and cheese an extra layer of flavor that’s oh-so-delicious.
Step 5: Combine Pasta and Sauce
- Once your cheese sauce is perfectly smooth and silky, add the cooked pasta to the pan.
- Give it a good stir, making sure every piece of pasta is coated in that cheesy goodness.
- If it’s too thick, you can add some of that reserved pasta water you saved earlier to loosen things up.
Step 6: Serve and Enjoy!
- That’s it! You’ve got yourself a big ol’ pot of creamy mac and cheese. Dish it up in bowls, sprinkle some fresh parsley on top, and serve it hot.
Notes
- Freshly shredded cheese gives the best texture.
- For extra flavor, add crispy bacon or herbs.
- Mac and cheese can be made ahead of time and stored in the fridge for a few days or frozen for future enjoyment.
