Description
This ultra-creamy mac and cheese is the ultimate comfort food, made with a silky cheese sauce, tender macaroni, and optional crispy topping. Perfect as a main dish or side, it’s a crowd-pleaser that’s easy to customize.
Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 4 oz cream cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1/2 cup panko breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Cook elbow macaroni in salted boiling water until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes.
- Gradually whisk in milk and heavy cream. Cook until the mixture thickens into a smooth sauce.
- Stir in cream cheese until melted. Add cheddar and mozzarella, stirring until fully melted and smooth. Season with salt, pepper, and paprika.
- Fold in the cooked macaroni until evenly coated with the cheese sauce.
- Pour the mixture into the prepared baking dish. Sprinkle panko breadcrumbs on top if using.
- Bake for 20–25 minutes, or until bubbly and golden brown on top.
Notes
- Don’t overbake to maintain creaminess.
- Can be assembled ahead of time and baked later.
- Customize with different cheeses or add-ins like jalapeños.
- Leftovers can be reheated with a splash of milk or cream.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 85mg
