Creamy Mac and Cheese Recipe
This classic stove top homemade mac and cheese recipe is extra creamy and rich with a great cheddar flavor.
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Servings:
Calories: 635kcal
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Ingredients
- 8 - 12 ounces sturdy macaroni noodles (2-3 cups, *see note)
For the bechamel sauce:
- 1/3 cup unsalted butter
- 1/3 cup all purpose flour
- 2 cups whole milk (warmed)
- 3/4 cup half and half (warmed)
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups packed sharp aged cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Pecorino Romano cheese
- Salt and pepper (to taste)
Instructions
- Cook the macaroni noodles in a large pot of salted water according to package directions, draining them a minute before the "al dente" cooking time.
- Heat the milk and half and half in the microwave or on the stove top until very hot but not boiling.
- In a heavy bottomed sauce pot, melt the butter over medium heat. Whisk in the flour and continue to cook, whisking constantly, until the mixture turns a light brown color, about 3-4 minutes. Reduce the heat to low.
- Slowly start pouring in the milk and half and half, whisking constantly. The mixture will look very thick and lumpy at first and will thin out as you whisk in the remainder of the milk.
- Increase the heat back to medium and cook the mixture, whisking continuously, another 2-3 minutes or until thickened. The sauce should coat the back of the spoon. If you put a little bit on a spoon and run your finger through it, the line from your finger should remain.
- Reduce the heat to low and stir in the salt, garlic powder, ground mustard and cayenne (if desired). Season to taste with salt and pepper.
- Add the cheeses, stirring to melt. If you're unable to melt in all the cheese, add a bit more milk, a Tablespoon at a time, until the cheese is melted completely. Stir the sauce into the pasta, reserving some cooked pasta. If the mac and cheese seems too saucy, add the remaining pasta. Otherwise, serve immediately!
Notes
NOTE: This recipe was updated in July 2021 to reflect changes we felt made this mac and cheese EVEN better and creamier. However, if you loved the original recipe and want to continue making that one, I've included the original ingredient amounts below. The instructions remain the same.
For the sauce:
- 1/3 cup unsalted butter
- 1/3 cup all purpose flour
- 2 cups whole milk
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups packed sharp aged cheddar cheese
- 1/2 cup shredded Pecorino Romano cheese
- Salt and pepper, to taste
- I recommend using large elbows, cavatappi, or gemelli pasta for this recipe. I like my macaroni very creamy and saucy so I usually use about 2 cups of dry pasta (8 ounces), but you may want to use 3 cups (or 12 ounces).
- 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.
Equipment
Nutrition
Calories: 635kcal | Carbohydrates: 48g | Protein: 25g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 111mg | Sodium: 822mg | Potassium: 359mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1175IU | Vitamin C: 0.4mg | Calcium: 605mg | Iron: 1mg
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