Unfortunately, when made incorrectly, macaroni and cheese can taste lackluster and miss the super cheesy deliciousness we’re all searching for. But that’s why it’s so important to find yourself the perfect classic mac and cheese recipe, like this one. Once you have that sorted, the variations and possibilities for this dish are practically endless.
Macaroni: While it’s possible to enjoy other short pasta (rotelle, shells, penne), for a classic homemade mac and cheese recipe, use elbow macaroni. Cheese: I love to use a combination of sharp cheddar cheese (important for a strong cheese flavor) and something super melty but slightly milder, like mozzarella (or Gruyere, Monterey Jack, etc.) Heavy cream: (Double cream) While making a lighter version with just milk is possible, using a portion of heavy cream helps make this the creamiest mac and cheese. Milk: It’s best to use whole milk, though lower-fat versions will work and make the sauce less creamy. Flour: Regular all-purpose flour will help create the roux base for this thick cheese sauce. A gluten-free flour blend should also work fine. Butter: The other key ingredient for the roux. It’s possible to use olive oil instead, but you lose the extra buttery richness. Seasonings: Along with regular salt and black pepper, I love to add just a little mustard powder, which adds depth and enhances the cheesy flavor without adding much heat.
For this easy mac cheese recipe, I used mozzarella. However, any melting cheese can be experimented with. I.e., Emmental, American, Jack, Colby, Gruyere, Fontina, and young Gouda, Swiss, or Provolone. Some will be creamy, others add nutty/complex flavor, etc.
Boil the Pasta
First, cook the pasta in a large pot with plenty of salted water following the time on its package instructions but minus 1-2 minutes for an al dente texture. Next, slowly/gradually pour in the cream and milk while constantly whisking to ensure a smooth sauce. Continue to cook, whisking very often, until it thickens. Remove the pan from the heat and stir in the cheese in 2-3 batches, stirring carefully between each one (this method helps avoid graininess/separation). Then season to taste with salt, pepper, and optional mustard powder. The sauce should be smooth and delicious. I like transferring the pasta to an oven-proof baking dish, sprinkling the top with the remaining grated cheese I set aside, and baking it at 325ºF/160ºC until it melts and is cheesy, bubbly, and golden brown (about 15 minutes). To do so, freeze the pasta in a freezer-safe baking dish or portion it into Ziplock bags (excess air removed) for up to 4 months. Allow it to thaw in the refrigerator before reheating. If it’s baked, you can place it back in the oven at 350ºF/175ºC until warmed through. This will vary based on the portion you’re heating, but generally takes 15-20 minutes. You can also reheat it from frozen, but it will take much longer (60+ minutes).
Over or alongside burgers and hotdogs, With chicken – baked chicken breast, chicken wings, chicken tenders, etc. Steak, Ribs, Brisket, Meatloaf.
It will also work wonderfully as part of your Thanksgiving or Christmas table. As a main dish, though, I love to enjoy a bowl of mac n’ cheese with:
Garlic bread, cornbread, or other bread, A simple side salad – kale salad, broccoli salad, or cucumber salad, Coleslaw, Sauteed spinach, Other veggies – asparagus, air fried green beans, roasted broccoli, roasted Brussels sprouts, corn on the cob, roasted tomatoes, etc.
