Creamy Upgraded Mac and Cheese: A Homestyle Delight (Print Version)

Discover my creamy, flavorful Upgraded Mac and Cheese recipe. Rich cheeses and a secret ingredient make this homestyle dish a family favorite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Base

01 - 1 lb elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream

→ Cheesy Heart

06 - 2 cups shredded sharp cheddar cheese
07 - 1 1/2 cups shredded Gruyère cheese
08 - 1/2 cup grated Parmesan cheese
09 - 4 oz cream cheese, softened

→ Flavor Power-Ups

10 - 1 tsp Dijon mustard
11 - 1/4 tsp ground nutmeg
12 - 1/2 tsp black pepper, freshly ground
13 - Salt to taste

→ Finishing Touches

14 - 1 cup Panko breadcrumbs
15 - 1 tbsp unsalted butter, melted (for topping)

# Instructions:

01 - First things first, get a big pot of water boiling. Add a generous amount of salt – seriously, make it taste like the ocean! I always forget to salt the water enough, and the pasta ends up bland. Cook your elbow macaroni according to package directions until it's al dente. We don't want mushy pasta here; it'll cook a bit more in the oven. Drain it well, but don't rinse it! That starchy water helps the sauce cling later. Set it aside, maybe toss with a tiny bit of butter so it doesn't stick.
02 - Now for the heart of our Upgraded Mac and Cheese: the roux. In a large saucepan or Dutch oven, melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this for about 1-2 minutes, stirring constantly, until it forms a pale, bubbly paste and smells a little nutty. This is where I almost burned it once because I got distracted by a text – oops! Keep an eye on it, you don't want it to brown too much.
03 - Okay, here’s where we get creamy. Gradually whisk in the whole milk and heavy cream, a little at a time. I usually add about a quarter of the liquid, whisk until it's smooth and lump-free, then add more. Keep whisking! It's going to look thin at first, but it will thicken up as it comes to a gentle simmer. Keep stirring to prevent scorching, you'll feel it thicken. This stage always smells so comforting, like a promise of deliciousness to come.
04 - Once your sauce is thick enough to coat the back of a spoon, reduce the heat to low. Now, add your shredded sharp cheddar, Gruyère, Parmesan, and the cream cheese. Stir constantly until all the cheeses are completely melted and the sauce is smooth and velvety. This is the magic moment for our Upgraded Mac and Cheese! Stir in the Dijon mustard, a pinch of nutmeg, and season with black pepper and salt to taste. Taste it, adjust it – make it yours!
05 - Pour your cooked, drained macaroni into the glorious cheese sauce. Stir gently until every single piece of pasta is coated in that luscious, creamy goodness. I like to use a big spatula for this, making sure not to break up the pasta too much. It's okay if it's a little messy; that's just real cooking, right? Transfer the mixture to a 9x13 inch baking dish. If you're feeling extra, give the dish a quick buttering first.
06 - Preheat your oven to 375°F (190°C). In a small bowl, melt a tablespoon of butter and toss with the panko breadcrumbs. Sprinkle these buttery breadcrumbs evenly over the top of your mac and cheese. Bake for 20-25 minutes, or until the top is golden brown and bubbly. The smell filling your kitchen will be incredible, I promise! Let it rest for a few minutes before serving, it helps the sauce set a little. Trust me, it’s worth the wait!

# Notes:

01 - Don't skimp on the cheese quality; it *really* makes a difference, hon.
02 - You can make the cheese sauce a day ahead and store it in the fridge; just gently reheat before combining with pasta.
03 - Tried smoked gouda once instead of Gruyère – totally different vibe, but surprisingly good!
04 - Serve this with a simple green salad to cut through the richness; it's a perfect balance.

# Equipment Needed:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 40g
Protein: 25g

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