Creamy Mac And Cheese Recipe
Dive into the world of comfort food with this creamy mac and cheese recipe. Velvety cheese sauce envelops perfectly cooked pasta, creating a dish that’s both satisfying and indulgent. Whether you’re serving it as a main course or a side, this recipe is sure to please everyone at the table. Let’s get cooking!
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup breadcrumbs (optional)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1 cup) contains about 400 calories, 20g fat, 40g carbohydrates, and 15g protein. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for 1-2 minutes to create a roux.
- Slowly pour in the milk and heavy cream while whisking to avoid lumps.
- Continue cooking until the mixture thickens, about 3-5 minutes.
- Stir in the shredded cheddar cheese until melted and smooth.
- Add salt, pepper, and paprika for seasoning.
- Toss the cooked macaroni in the cheese sauce until well coated.
- If desired, transfer to a baking dish and top with breadcrumbs.
- Bake at 350°F (175°C) for 15 minutes until bubbly and golden on top.
Alternative Ingredients
You can substitute the cheddar cheese with any cheese of your preference, such as gouda or mozzarella. For a lighter version, use low-fat milk and cream. Gluten-free pasta can also replace the elbow macaroni.
Serving and Pairings
This creamy mac and cheese pairs wonderfully with a fresh green salad, steamed vegetables, or grilled chicken. It’s also a delightful side dish for BBQs or holiday meals.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop, adding a splash of milk to restore creaminess. This dish can be frozen, but the texture may change upon reheating.
Cooking Mistakes
- Overcooking the pasta can lead to mushiness; ensure it’s al dente.
- Not whisking the roux long enough can create lumps in the sauce.
- Using pre-shredded cheese can result in a grainy texture; fresh cheese is best.
- Adding too much salt early on can overpower the dish; season gradually.
- Skipping the baking step can mean missing out on a crispy topping!
Helpful Tips
- Experiment with different cheese blends for unique flavors.
- Add cooked bacon or ham for a meaty twist.
- Include veggies like broccoli or spinach for added nutrition.
- For a kick, sprinkle some cayenne pepper into the cheese sauce.
FAQs
Can I make mac and cheese without flour?
Yes, you can create a cheese sauce using just cheese and milk or cream, but the sauce may not be as thick without the flour.
How can I make mac and cheese spicy?
To add heat, incorporate jalapeños, hot sauce, or cayenne pepper into the cheese sauce.
Can I use non-dairy milk for this recipe?
Absolutely! Almond, soy, or oat milk can be used as alternatives to regular milk and cream.
What type of cheese is best for mac and cheese?
Cheddar is classic, but mixing with mozzarella, gouda, or even pepper jack can enhance flavor and creaminess.
How do I fix grainy mac and cheese?
If your mac and cheese turns out grainy, try adding a bit of warm milk and whisking vigorously to smooth it out.
Conclusion
This creamy mac and cheese recipe is a true comfort food classic that’s easy to prepare and utterly satisfying. Perfect for family gatherings or a cozy night in, it’s sure to become a favorite in your household.

Creamy Mac And Cheese Recipe
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup breadcrumbs optional
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for 1-2 minutes to create a roux.
- Slowly pour in the milk and heavy cream while whisking to avoid lumps.
- Continue cooking until the mixture thickens, about 3-5 minutes.
- Stir in the shredded cheddar cheese until melted and smooth.
- Add salt, pepper, and paprika for seasoning.
- Toss the cooked macaroni in the cheese sauce until well coated.
- If desired, transfer to a baking dish and top with breadcrumbs.
- Bake at 350°F (175°C) for 15 minutes until bubbly and golden on top.