After years of searching (and making more boxed mac than I care to admit), I finally found the creamiest mac and cheese recipe around. Super cheddary, rich, and made on the stove top in under 30 minutes, this is going to be making many more appearances on our family table.
Confession: I haven’t been on a roller coaster since high school, which was over ten years ago. I think that means I’m officially old. To be honest, even back then I wasn’t super into rides. I tried to keep up with my classmates during our senior trip to Cedar Point, but after a few coasters, I was ready to find myself some shade, a slushie, and a seat that didn’t move at 80 miles per hour.
My husband, on the other hand, has always been a thrill seeker. He likes to get to the park early so he has plenty of time to ride all the rides and repeat his favorites. He can hop from one to the next without any issues, and without his stomach or head crying out for mercy.
For the last few years, I’ve told him to find a friend to go to Cedar Point so he can get all of his high flying, zero gravity cravings met while I stay at home and get my adrenaline going with a riveting book.
But this year Cedar Point was offering something a little different. Not the tallest coaster or the fastest acceleration, but something much more my speed: BBQ. Their annual Brew and BBQ is a foodie experience with live bluegrass music, beer, and tons of delicious smoked meat.
Suddenly I really wanted to ditch my novel and go to Cedar Point again. My husband was able to take Friday off at the last minute, so we buckled up and headed towards Sandusky for a little adventure. I’ll admit, I was in it for the food, but I promised my husband I’d let my feet leave the ground at least once.
The day ended up being dreary, rainy, and cold, but we still had a blast, and I even made good on my promise by riding the Merry Go Round…twice!
Okay, okay, I know that doesn’t count, so just for good measure I also rode The Gatekeeper (which looked deceptively small and mild and turned out to be rather large and intense), and the Iron Dragon, which was just my speed (ie: a breezy 40 mph).
Feeling pretty proud of myself, we headed to the back of the park to warm up and fill our bellies. Little did we know the feast that awaited us–BBQ of every kind (Nashville, Kansas, Texas, Carolina) and cut (ribs, brisket, pulled pork, nachos, sliders, sausages, and more). I also discovered Not Your Momma’s Iced Tea (amazing!) and indulged in some of the creamiest, dreamiest mac and cheese I’ve had in awhile.
There’s not a classic creamy macaroni and cheese recipe anywhere on the blog, mainly because I’ve never found one worth sharing. I’ve eaten way too many awesome mac and cheese plates to settle for anything less than supremely creamy, rich, and cheddary noodles. But with summer BBQ season fast approaching, I decided it was past time for me to find my go-to recipe for mac.
I did a lot of research on this one, learning about different types of cheese, the construction of the perfect bechamel, and what type of noodle to use. After much debate, I finally decided to try a recipe from the ladies behind Homeroom restaurant, an Oakland, CA eatery devoted entirely to macaroni and cheese. I’ve included their tips (as well as a few of my own), below!
Tips for Making the Creamiest Mac and Cheese
- Start with a rich bechamel made with whole milk and plenty of butter. Warming the milk before adding it to the flour and butter mixture helps prevent it from clumping or breaking.
- Use hearty macaroni noodles (the kind with ridges for soaking up sauce), and just slightly undercook them since they’ll continue to cook a bit in the warm cheese sauce.
- Use super flavorful cheese–I love the combination of aged sharp cheddar and a dry pecorino romano. But, if you prefer a more classic, mild mac and cheese flavor, you can substitute in some American cheese or experiment with your favorite cheeses.
This is now my go-to creamy macaroni and cheese recipe. This is what I take to reunions and bake under breadcrumbs and serve up alongside BBQ ribs. It is creamy and oh-so-rich, with a really pronounced salty cheddar flavor. Of course, there’s plenty of room for customization here. Try pepper jack or chipotle cheese for a nice kick, or substitute some monterey jack or mozzarella for a milder flavor. You can stir in peas or hot dogs, jalapenos or broccoli. But if you’re looking for an awesome base recipe you can make for any occasion, this creamiest mac and cheese recipe is your guy.
Update: This recipe has taken off on Pinterest! I’ve included a few reviews below. If you’re looking for more real-life reviews and pictures, check out this pin!
“Very yummy as is! I like to put the dish in the oven with breadcrumbs and more cheese (because cheese) and let it form a crispy top. Also note I used everything gluten free (pasta was barilla gf) and it was delish.”
“I made this for a cookout and everyone loved it. I used 1/2 & 1/2 instead of milk for some extra creaminess and added 1/2 t smoked paprika. Good stuff!”
“This was so delicious! Creamy, flavourful, and really simple. Our favourite mac and cheese recipe yet!”
I recommend using large elbows, cavatappi, wagon wheels, or gemelli pasta for this recipe. For the cheddar cheese, look for a good quality aged cheddar, preferably aged over 9 months. I recommend Tillamook. Variations: For a milder, classic flavor and more yellow color, substitute 1/2 cup of the cheddar for 1/2 cup of yellow American cheese. For a bit of a kick, try subbing the Pecorino Romano for hatch chile or pepper jack cheese. You can also try Gruyere in place of the Pecorino Romano.
For the bechamel sauce:
Amount Per Serving: Calories: 704 Total Fat: 41g Saturated Fat: 24g Cholesterol: 161mg Sodium: 624mg Carbohydrates: 56g Fiber: 2g Sugar: 8g Protein: 29g
I recommend using large elbows, cavatappi, wagon wheels, or gemelli pasta for this recipe. For the cheddar cheese, look for a good quality aged cheddar, preferably aged over 9 months. I recommend Tillamook.
For a milder, classic flavor and more yellow color, substitute 1/2 cup of the cheddar for 1/2 cup of yellow American cheese.
For a bit of a kick, try subbing the Pecorino Romano for hatch chile or pepper jack cheese.
You can also try Gruyere in place of the Pecorino Romano.