Extra Creamy Classic Mac and Cheese
The ultimate classic mac and cheese recipe that's extra creamy, extra delicious, and extra comforting. It has two types of cheese and a super smooth, rich sauce you won't be able to get enough of.REMINDER: This is an EXTRA CREAMY recipe. If you want it less saucy, you'll want to use more pasta.By the way, if you like this mac and cheese recipe (or my other vegetarian comfort food recipes) and you'd like to buy me a coffee, here's the link to do so: https://buymeacoffee.com/xo
A recipe from
Maria Arnold
Ingredients
Yields 5 servings
- 3 cups macaroni noodles (measured dry)
- 5 tbsp butter
- 4 tbsp all-purpose flour
- 2.5 cups milk (I use 2%)
- 1.5 cups heavy cream (or whipping cream)
- 2.5 cups sharp cheddar (shredded)
- 1 cup monterey jack (shredded)
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- pinch of smoked paprika
- salt and pepper, to taste (I use at least ½ tsp. of salt)
Method
7 steps
- 1
Boil the macaroni noodles in a large pot of salted water according to package instructions. Drain and set aside.
- 2
In a large saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Cook the mixture, whisking constantly, for 2-3 minutes until it becomes a light golden color.
- 3
Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Continue cooking the mixture, whisking frequently, until it thickens and comes to a simmer.
- 4
Reduce the heat to low and stir in the grated cheddar and Monterey jack cheeses, mustard powder, onion powder, garlic powder, and smoked paprika. Stir until the cheese is fully melted and the sauce is smooth.
- 5
Add salt and pepper to taste
- 6
Add the cooked macaroni noodles to the cheese sauce and stir until the noodles are glossy and well-coated.
- 7
Enjoy your extra creamy and cheesy mac and cheese!
From the family
0 notes on this recipe.
No comments yet — be the first to say how it turned out.
Log in to leave a comment.