Silky sauce, molten cheese pulls, zero fuss—this Creamy Mac & Cheese is comfort in its purest form. You start with a quick roux (butter + flour), whisk in warm milk until it’s glossy and smooth, then melt in a dreamy blend of sharp cheddar and a touch of Gruyère for nutty depth. The pasta finishes right in the sauce so every elbow gets coated and luscious.
A spoon of Dijon keeps it bright, a pinch of paprika adds warmth, and a splash of pasta water loosens things to that perfect, scoopable sheen. Serve it straight from the pot for ultimate creaminess or slide it under the broiler with buttery crumbs for a crackly top. It’s weeknight-easy, kid-approved, and absolutely adult-worthy—with hot sauce, scallions, or bacon bits if you’re feeling extra. Bowl, spoon, bliss.
Ingredients and Tools
Ingredients
- 8 oz elbow macaroni (the classic vessel for cheese delivery)
- 3 tbsp unsalted butter (because richness starts here)
- 3 tbsp all-purpose flour (your sauce’s best friend)
- 2 cups whole milk (none of that skim stuff—this is indulgence)
- 1 cup heavy cream (for that luxurious mouthfeel)
- 2 cups sharp cheddar (the backbone of flavor)
- 1 cup Gruyère (hello, nutty sophistication)
- ½ cup Parmesan (the salty, umami kicker)
- ½ tsp mustard powder (secret flavor booster)
- ¼ tsp nutmeg (just a whisper, to round it all out)
- Salt and freshly ground black pepper (to taste, because you’re the boss)
Tools
- Grab a large pot for the pasta, a heavy-bottomed saucepan (trust me, it’s worth it for even heat), a trusty whisk, a wooden spoon for stirring, a colander, and if you’re feeling fancy, a fine-mesh sieve for troubleshooting. A 9×13 baking dish is optional but highly recommended if you’re craving that golden, crispy top.
Serves: 4 | Prep: 10 min | Cook: 20 min | Total: 30 min
How to Make The Ultimate Creamy Mac and Cheese
- Cook the Pasta Like a ProBring a large pot of salted water (think seawater-level saltiness) to a rolling boil. Toss in your 8 oz elbow macaroni and cook it for 1–2 minutes less than the package says. Why? Because nobody wants mushy noodles. You want that perfect al dente bite—firm but not crunchy. Before draining, reserve ½ cup of that starchy pasta water. It’s liquid gold for adjusting your sauce later. And whatever you do, don’t rinse the pasta. That starch is what helps the cheese cling to every curve of those noodles.
- Build Your Roux with ConfidenceIn your heavy-bottomed saucepan, melt the 3 tbsp unsalted butter over medium heat until it’s foamy but not browned. Whisk in the 3 tbsp all-purpose flour to create a smooth paste—this is your roux, the foundation of your sauce. Cook it for 1–2 minutes, stirring constantly, until it turns a pale golden color. This step is non-negotiable: undercook it, and you’ll taste raw flour; overcook it, and your sauce might turn grainy.
- Transform That Roux into Béchamel BlissNow, slowly pour in the 2 cups whole milk and 1 cup heavy cream, whisking like your life depends on it. Adding cold liquid helps control the thickening, so take your time. Let it simmer for 5–7 minutes, stirring often, until the sauce coats the back of a spoon. If it thickens too fast, don’t panic—just add a splash of that reserved pasta water to loosen it up.
- Melt the Cheese Like You Mean ItReduce the heat to low and start adding your cheeses in small batches—2 cups sharp cheddar first, then 1 cup Gruyère, then ½ cup Parmesan. Stir gently until each addition melts smoothly. Never let the sauce boil after adding cheese, or you’ll risk a grainy texture. Now, whisk in the ½ tsp mustard powder (for a subtle tang) and ¼ tsp nutmeg (for depth). Taste and adjust with salt and pepper. This is your moment to shine.
- Bring It All TogetherFold the cooked pasta into that luscious cheese sauce until every noodle is coated. If it feels too thick, a splash of pasta water will save the day. Let it sit off the heat for 2 minutes—this lets the pasta soak up some sauce, ensuring maximum creaminess without sogginess.
- Optional (But Highly Recommended) Crispy FinishFor baked mac and cheese lovers, transfer everything to a greased 9×13 dish, top with a mix of panko breadcrumbs and melted butter, and broil on the top rack for 3–5 minutes until golden. Watch it like a hawk—the broiler doesn’t play around.
Pro Technique
The Roux-to-Béchamel Secret
Add your cold milk ½ cup at a time, whisking vigorously after each pour. This prevents lumps and ensures silky smoothness. If you hit a snag, strain the sauce through a fine-mesh sieve before adding cheese. For extra insurance, warm the milk slightly (but don’t let it get hot) before mixing.
Cheese Melting 101
Cheese is a delicate creature. Melt it low and slow to avoid separation. If you’re nervous, take the pan off the heat and let the residual warmth do the work. A tiny splash of citrus juice or white wine can help stabilize the sauce, keeping it smooth and glossy.
Chef’s Wisdom
That al dente bite isn’t just for show—it’s insurance against mush. The noodles will continue cooking in the hot sauce (thanks to carryover cooking). If you’re baking the mac and cheese, you can even rinse the pasta briefly under cold water to stop the cooking process. This is a game-changer for meal prep or big batches.
Sauce Rescue Mission
If your sauce breaks (oily or separated), blend in 1 tbsp cold butter off the heat. The milk solids will help rebind it. For leftovers, revive creaminess with evaporated milk—it’s a miracle worker. And if the sauce seizes up, a few drops of warm water and some aggressive whisking can often bring it back to life.
Storage & Freshness Guide
Fridge: Store in an airtight container for up to 3 days. Press a sheet of parchment paper directly onto the surface to prevent a skin from forming. Reheat gently on the stove with 1–2 tbsp milk per cup, stirring over low heat. Microwaving in short bursts works, but stovetop is king.
Freezer: Freeze unbaked mac and cheese in portion-sized containers for up to 2 months. Thaw in the fridge overnight before reheating. Skip freezing baked dishes—dairy doesn’t always thaw gracefully.
Safety First: Discard any mac and cheese left out for over 2 hours. When reheating, make sure it hits 165°F (74°C) internally. If it smells or looks off, toss it.
Nutrition Profile
This is comfort food, not health food—but it’s worth every bite.
- Calories: 520
- Fat: 28g
- Protein: 22g
- Carbs: 45g
- Fiber: 2g
Ingredient Variations and Their Impact
- Gluten-Free: Swap regular pasta for brown rice or chickpea macaroni, and use cornstarch for the roux. Add 1 tsp xanthan gum for extra stretch.
- Vegan: Use olive oil, cashew cream, and a blend of nutritional yeast + tapioca starch for cheese-like magic. Roast cauliflower and blend it in for umami depth.
- Smoky BBQ: Stir in smoked Gouda and liquid smoke. Top with crushed BBQ chips for crunch.
- Lobster Luxe: Fold in chopped cooked lobster and infuse the milk with Old Bay seasoning.
- Greens & Grains: Swap half the pasta for kale or quinoa. Add lemon zest for brightness.
Perfect Pairings
Complementary Dishes
- Garlic-Roasted Broccoli: The crisp-tender texture and pungent garlic cut through the dish’s richness. Toss florets with olive oil, salt, and 3 minced garlic cloves, then roast at 425°F (220°C) for 15 minutes.
- Apple-Walnut Salad: Thinly sliced honeycrisp apples and toasted walnuts add refreshing crunch and acidity. Dress with a maple-Dijon vinaigrette for contrast.
Drinks
- Oaked Chardonnay: Its buttery vanilla notes mirror the cheese’s richness, while acidity cleanses the palate.
- Amber Ale: The malt’s caramel sweetness balances the sharp cheddar, and carbonation lightens each bite.
Something Sweet
- Spiced Pear Crisp: Warm cinnamon-spiced pears with a oat topping offer a comforting, lightly sweet finale. Serve with Vanilla Bean Ice Cream for temperature contrast.
- Dark Chocolate Espresso Cookies: Bittersweet cocoa and coffee notes reset the palate after the creamy dish.
Creamy Mac & Cheese (Ultra-Silky, Extra Cheesy, One-Pot Cozy)
Make the ultimate Creamy Mac and Cheese with my easy recipe. Rich, cheesy, and perfectly smooth every time. Get your comfort food fix now!
Ingredients
Main
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8 oz elbow macaroni
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3 tbsp unsalted butter
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3 tbsp all-purpose flour
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2 cups whole milk
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1 cup heavy cream
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2 cups sharp cheddar (shredded)
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1 cup Gruyère (shredded)
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0.5 cup Parmesan (grated)
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0.5 tsp mustard powder
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0.25 tsp nutmeg
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Salt and freshly ground black pepper (to taste)
Instructions
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Cook the 8 oz elbow macaroni in salted boiling water for 1–2 minutes less than package instructions. Reserve ½ cup pasta water, then drain.01
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Melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1–2 minutes until pale golden.02
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Gradually whisk in 2 cups whole milk and 1 cup heavy cream, simmering for 5–7 minutes until thickened.03
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Reduce heat to low, stir in 2 cups sharp cheddar, 1 cup Gruyère, and ½ cup Parmesan in batches until melted. Add ½ tsp mustard powder and ¼ tsp nutmeg. Season to taste.04
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Fold in cooked pasta, adding reserved pasta water if needed. Let sit off heat for 2 minutes.05
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Optional: Top with buttered panko and broil for 3–5 minutes until golden.06
