Description
A rich, velvety mac and cheese with sharp cheddar, mozzarella, and Parmesan in a silky sauce. This easy 30-minute recipe is perfect for comforting family dinners or potlucks, with tender pasta and a glossy cheese blend.
Ingredients
12 ounces elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1 cup heavy cream, warmed
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fine salt, plus more for pasta water
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
2 cups sharp cheddar cheese, freshly shredded
1 cup mozzarella cheese, freshly shredded
1/2 cup Parmesan cheese, finely grated
Instructions
Boil the pasta water. Fill a large pot with water, add salt, and bring to a rolling boil.
Cook the macaroni. Add macaroni and cook 1 minute less than package directions. Drain and set aside.
Start the sauce while the pasta cooks. Heat a medium saucepan over medium heat. Melt 4 tablespoons butter.
Make the base. Whisk in 1/4 cup flour for 1-2 minutes until pale golden and smooth.
Add the milk and cream slowly. Pour in the warmed milk and cream gradually, whisking continuously.
Season the sauce. Stir in Dijon mustard, garlic powder, onion powder, salt, pepper, and smoked paprika.
Add cheeses and finish the sauce. Mix in cheddar, mozzarella, and Parmesan until melted and smooth.
Combine pasta and sauce. Cook until pasta is well coated. Serve immediately.
Notes
Use freshly shredded cheese for optimal melting.
Stir constantly when adding milk to avoid lumps.
Serve with breadcrumbs or garlic bread for extra texture.
Store leftovers in airtight containers in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg