Description
This easy and creative mac and cheese recipe is a perfect choice for busy nights. With a creamy cheese sauce and fun mix-ins, this dish elevates a classic comfort food to a new level while staying simple and quick to make.
Ingredients
Units
Scale
- 12 oz elbow macaroni or pasta of your choice
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional add-ins: crispy bacon bits, sautéed mushrooms, diced ham, or steamed broccoli
Instructions
- Cook the macaroni according to the package instructions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in milk and cream, cooking until the mixture thickens slightly.
- Reduce heat to low and add cheddar, mozzarella, and Parmesan cheese, stirring until melted and smooth.
- Season the sauce with garlic powder, smoked paprika, salt, and pepper. Adjust seasonings to taste.
- Add the cooked pasta to the sauce and stir until well coated.
- Fold in optional add-ins, if using.
- Serve immediately, garnished with extra cheese, parsley, or a sprinkle of paprika if desired.
Notes
- Use any cheese you prefer to customize the flavor. Gouda, Monterey Jack, or Gruyère work well.
- For a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes.
- Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of milk to maintain creaminess.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg