Description
Comfort meets nostalgia in this classic good old fashion mac and cheese, a creamy symphony of perfectly melted cheeses and tender pasta. Hearty flavors whisper childhood memories while promising satisfaction that will delight your taste buds with each comforting, cheesy bite.
Ingredients
Scale
Main Pasta Ingredients:
- 16 oz (454 g) elbow macaroni
- 2 cups (480 ml) sharp cheddar cheese, shredded
- 1 cup (240 ml) monterey jack cheese, shredded
Dairy and Creamy Base:
- 1/4 cup (60 ml) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 large eggs
Seasoning and Optional Add-ins:
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/2 cup (60 g) breadcrumbs (optional)
- 1/4 cup (30 g) parmesan cheese, grated (optional)
Instructions
- Preheat the oven to 375°F and generously grease a 9×13-inch baking dish to ensure a perfect golden crust.
- Bring a large pot of salted water to a rolling boil, then cook the elbow macaroni until al dente, typically 7-8 minutes. Drain and set aside.
- In a large saucepan, melt the butter over medium heat until it becomes frothy and golden.
- Sprinkle flour into the melted butter, whisking continuously to create a smooth, pale roux. Cook for 2-3 minutes to eliminate any raw flour taste.
- Gradually pour in the whole milk and heavy cream, whisking constantly to prevent lumps and create a silky sauce.
- Temper the eggs by slowly adding a small amount of the hot cream mixture while whisking vigorously to prevent scrambling.
- Incorporate the tempered eggs into the sauce, stirring until the mixture thickens and coats the back of a spoon.
- Remove from heat and fold in the sharp cheddar and Monterey Jack cheeses until completely melted and smooth.
- Season the cheese sauce with salt, black pepper, paprika, and garlic powder, mixing thoroughly.
- Combine the cooked macaroni with the cheese sauce, ensuring every pasta piece is generously coated.
- Transfer the mac and cheese to the prepared baking dish, spreading evenly.
- If desired, mix breadcrumbs with grated parmesan and sprinkle over the top for a crispy golden crust.
- Bake for 25-30 minutes until the top is golden brown and the edges are bubbling.
- Allow the mac and cheese to rest for 10 minutes before serving to let the sauce set and flavors meld.
Notes
- Prevent dry mac and cheese by using equal parts butter and flour to create a perfectly balanced roux, which helps thicken the sauce without making it too heavy or dense.
- Experiment with cheese varieties like Gruyère, fontina, or smoked gouda to add depth and complexity to the classic flavor profile while maintaining the creamy texture.
- Boost nutrition by mixing in roasted vegetables like butternut squash or cauliflower, which blend seamlessly into the cheese sauce and add extra vitamins without compromising taste.
- Create a gluten-free version by substituting regular pasta with chickpea or rice pasta and using gluten-free flour for the roux, ensuring everyone can enjoy this comfort classic.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 570
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 120 mg