Creamy Mac & Cheese
This Creamy Mac & Cheese is the only recipe you will need! I like to use cheddar, Monterey Jack and gruyere, but feel free to use whatever kind of cheese you like. You can even add panko or breadcrumbs if you want an extra crunchy topping. I’m more of a purist, so I left it plain! Also, please don’t buy the pre-shredded cheese mixture. It’s loaded with anti-caking agents and will make your sauce grainy and clumpy. Take the extra few minutes to grate it yourself. Your mac & cheese will thank you!
Here are the steps below:
Boil pasta:
Melt butter:
Add flour:
Add milk and cheese:
Add macaroni:
Layer with cheese and bake:
Time to eat!! Yum!
Creamy Macaroni and Cheese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Calories 554 kcal
Ingredients
- 8 oz macaroni 1/2 box
- ¼ cup unsalted butter
- ¼ cup flour
- 1.5 tsp kosher salt
- 2.5 cups whole milk
- 1.5 half-n-half
- 1.5 tsp kosher salt
- 1- 8 oz Sharp Cheddar grated
- 1 -8 oz Monterey Jack grated
- 1 -8 oz Gruyere grated
Instructions
-
Boil macaroni in salted water for 5 minutes. Drain.
-
Warm half-n-half and milk in a pot. Melt butter in a separate pan, then add the flour. Stir until combined. Slowly add the warmed milk mixture and whisk until smooth and thickened.
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Add half of the cheddar, Monterey jack, and gruyere to the sauce and stir until melted. Start by adding 1 tsp of salt, then taste for seasoning. If you need more, use the remaining 1/2 tsp. of salt. Pour cheese over macaroni and stir until incorporated.
-
Layer buttered casserole dish (13 x9) or cast iron pan with the macaroni and cheese and alternated layer of cheese and macaroni. Top with remaining cheese.
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Bake in 375-degree oven for 20-30 minutes until bubbly and golden brown on top.
