The Best Mac and Cheese Recipe

🧂 Ingredients

• 16 oz elbow macaroni pasta

  3 cups, uncooked
• 16 oz cheddar cheese

  extra sharp; about 4 cups shredded; OR combine 3 cups cheddar + 1 cup parmesan
• 8 oz mozzarella cheese

  or American cheese, or other melting cheese (gruyere, Monterey Jack); about 2 cups shredded
• 2 cups heavy cream (double cream)

  or make a lighter version by reducing or replacing the cream with more milk
• 1.5 cups whole milk
• 1/3 cup all-purpose flour

  or a gluten-free AP blend
• 1/2 cup butter

  (1 stick/8 Tbsp)
• 1/2 Tbsp salt
• 1/2 tsp black pepper
• 1 tsp mustard seed powder

  optional – gives more cheesy flavor

Instructions

• 1 Cook the pasta in a large pot with plenty of salted water following the time on
  its package instructions but minus 1-2 minutes for an al dente texture.
  
  The pasta will continue to cook in the sauce, so undercooking it by a minute or
  two is important to avoid mushy pasta.
• 2 While boiling the water to cook the pasta, shred the cheese and mix it. Reserve
  1-2 cups to the side as a topping (if you plan to bake it).
• 3 Melt the butter in a large saucepan over medium heat. Once hot, sieve in the
  flour and whisk well for about a minute.
• 4 Slowly/gradually pour in the cream and milk while constantly whisking to ensure
  a smooth sauce. Continue to cook, whisking very often, until it thickens.
• 5 Remove the pan from the heat and stir in the cheese in 2-3 batches, stirring
  carefully between each one (this method helps avoid graininess/separation). Then
  season to taste with salt, pepper, and optional mustard powder. It should be
  smooth and delicious.
  
  If the sauce is too thick, add a little more milk. If it's too thin, continue to
  simmer it for slightly longer.
• 6 Drain the pasta, toss it into the sauce, and stir well to combine. You can
  optionally serve it immediately or go on to the next step for a mac and cheese
  bake.
• 7 Transfer the pasta to an oven-proof baking dish, sprinkle the top with the
  remaining grated cheese, and bake it at 325ºF/160ºC until it melts and is
  cheesy, bubbly, and golden brown (about 15 minutes).
  
  For crunchy texture, sprinkle over some dried bread crumbs (regular or panko)
  before baking.

Nutrition Info