Description
This homemade mac and cheese recipe is quick and easy, with a rich, creamy sauce made from scratch. It’s packed with three kinds of cheese, perfectly seasoned, and baked to golden perfection.
Ingredients
- 1 lb Cavatappi pasta (or elbow, penne, or farfalle)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 8 ounces sharp cheddar cheese, 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 for a more intense flavor)
Instructions
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside. -
Make the Roux:
While the pasta water is heating up, melt the butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until it forms a smooth paste. This step ensures your sauce doesn’t have a raw flour taste. -
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 paprika, garlic powder, salt, and pepper. Taste and adjust the seasonings as needed. -
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 of sharp cheddar (reserve the remaining 4 ounces for topping). Stir constantly until fully melted and smooth. Add the cheese in small increments, ensuring the heat is on low to prevent curdling. Whisk after each addition. -
Combine with Pasta:
Add the cooked pasta to the cheese sauce and stir to coat evenly. Pour into a baking dish and sprinkle with the remaining 4 ounces of cheddar cheese. -
Bake or Broil:
Set the oven to broil and broil for 2-3 minutes until the cheese on top is melted and golden. Alternatively, bake at 350°F (175°C) for about 12-15 minutes until bubbly and golden. -
Serve:
Serve immediately for the creamiest texture. Optionally, sprinkle with dried parsley or additional paprika for garnish.
Notes
- Freshly Grated Cheese: I highly recommend freshly grating blocks of cheese, as pre-packaged cheese is coated with anti-caking agents that prevent it from melting properly.
- American Cheese: I use Boar’s Head American cheese from the deli section. Ask the deli staff for 1/2 lb of cheese and make sure they don’t cut you short. It’s better to have a little extra cheese than too little. Cut the cheese into small pieces before adding it to the roux.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (including baking or broiling time)
- Category: Main Dish, Comfort Food
- Method: Stovetop, Baking, Broiling
- Cuisine: American