Easy Homemade Mac and Cheese
This quick and easy creamy mac and cheese recipe has a silky smooth cheese sauce and tossed with pasta and topped with melted hceese.
Servings: 6
Ingredients
- 1 lb Cavatappi Pasta (or elbow, penne, farfalle)
- 4 Tablespoons Butter
- 1/4 cup Flour
- 1 1/2 cups Whole Milk
- 1 1/2 cups Heavy Cream
- 8 ounces Sharp Cheddar (freshly grated)*
- 8 ounces American Cheese * (Boar's Head from the deli)
- 4 ounces Medium Cheddar Cheese (freshly grated)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 1/2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Dijon Mustard (may use 2 teaspoons)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions until al dente. I suggest generously salting the water to infuse flavor into the pasta. Drain and set aside.
- Make the Roux: While pasta water is heating up, in a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until it forms a smooth paste. This step prevents your sauce from tasting like raw flour.
- Add Dairy: Slowly pour in the heavy cream and whole milk, about 1/4 cup at a time, while whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens and coats the back of a spoon.
- Season the Sauce: Stir in the dijon mustard, paprika, garlic powder, salt, and pepper. Adjust the seasonings to your taste.
- Melt the Cheese: Reduce the heat to low. Gradually add the Boar's Head American cheese (cut into small pieces), 4 ounces of medium cheddar, and 4 ounces sharp cheddar (reserving the other 4 ounces for topping), stirring constantly until fully melted and smooth. Add in small increments and make sure the heat is set to low. Whisk after each addition.
- Combine with Pasta: Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into baking dish. Sprinkle with the remaining 4 ounces of cheddar cheese. Set the oven to broil setting and broil for 2-3 minutes until the cheese is melted or bake at 350 for about 12-15 minutes.
- Serve: Serve immediately for the creamiest texture. If desired, sprinkle with dried parsley or additional paprika on top for garnish.
Notes
See the blog post for FAQ's, how to keep your mac and cheese from becoming grainy, tips for keeping the cheese sauce creamy, and more.
I HIGHLY SUGGEST freshly grating blocks of cheese and NOT using pre-packaged cheese. It is coated to keep it from sticking so it doesn't melt as well. Only use freshly grated cheese from a block.
I find my Boar's Head American Cheese in the deli department. I just ask them for 1/2 lb of American cheese (make sure they don't cut you short, it is better to have a little more cheese rather than less American). I cut it into small pieces before adding to the roux and milk mixture.
