Mac and Cheese

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Mac and Cheese is the ultimate comfort food, blending creamy, cheesy goodness with the perfect amount of warmth and nostalgia. This recipe takes the classic to new heights with a blend of sharp cheddar and Gruyère, making it a must-try for any cheese lover.

Ingredients for Mac and Cheese

Elbow macaroni is the base of our dish. Its shape holds onto the cheese sauce perfectly, making each bite deliciously cheesy. Butter and flour are combined to create a roux, which is essential for thickening the sauce. Whole milk and heavy cream add richness and a creamy texture, while sharp cheddar cheese brings a tangy flavor. Gruyère cheese adds a nutty, complex depth to the dish. A pinch of salt, black pepper, and cayenne pepper balance the flavors with a touch of heat. Finally, Parmesan cheese on top creates a crisp, savory crust.

Tips & Tricks

  • For extra creaminess, you can add a splash more of heavy cream before baking.
  • Use freshly grated cheese instead of pre-shredded for the best melting quality.
  • If you like a crispy top, broil for the last 2-3 minutes, keeping a close eye to ensure it doesn't burn.

Serving Suggestions

This mac and cheese pairs wonderfully with a light green salad dressed in lemon vinaigrette to cut through the richness. For a heartier meal, serve alongside grilled chicken or roasted vegetables for a balanced plate.

Frequently Asked Questions

Can I make this ahead of time?
Yes, you can assemble the dish, cover it tightly, and refrigerate for up to 24 hours. Bake it just before serving.
Can I freeze leftovers?
Absolutely. Store in an airtight container for up to three months. Reheat in the oven for the best texture.
What can I use instead of Gruyère?
Swiss cheese is a good alternative if Gruyère isn't available.

Mac and Cheese Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish. This will ensure that your mac and cheese doesn't stick and makes for easy cleanup. As your oven heats up, cook the macaroni according to the package directions until it's al dente — firm but with a slight bite. Drain the pasta well and set it aside.

Next, in a large saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for about a minute. This creates a roux, which will thicken your sauce and give it a smooth texture. Gradually pour in the milk and heavy cream, whisking as you go to avoid any lumps. Let this mixture cook for 3-4 minutes until it thickens.

Turn the heat down to low and stir in the shredded cheddar and Gruyère cheeses, allowing them to melt completely into the sauce. Season with salt, black pepper, and a hint of cayenne pepper for a subtle kick. Once your cheese sauce is ready, combine it with the cooked macaroni, ensuring every piece is well coated.

Transfer the creamy macaroni mixture into the prepared baking dish. Even out the top with a spatula, then sprinkle the Parmesan cheese evenly over the top. Bake in your preheated oven for 20-25 minutes until the top is golden and bubbly. Let the dish cool for a few minutes before serving to allow the flavors to settle.

Why You'll Love This Recipe

  • Rich and creamy texture that melts in your mouth.
  • A perfect balance of sharp and nutty flavors from cheddar and Gruyère.
  • Simple ingredients that you probably already have in your kitchen.
  • Bakes to a bubbly, golden perfection that's hard to resist.

Ingredients

1 lb elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 cup grated Parmesan cheese for topping

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add flour and whisk continuously for about 1 minute to create a roux.
4. Gradually whisk in the milk and heavy cream, cooking until the mixture thickens, about 3-4 minutes.
5. Stir in the cheddar and Gruyère cheese, allowing them to melt completely. Add the salt, black pepper, and cayenne pepper.
6. Combine the cheese sauce with the cooked macaroni, mixing until well coated, then transfer to the prepared baking dish.
7. Sprinkle the Parmesan cheese on top and bake for 20-25 minutes until golden and bubbly.
8. Let it cool for a few minutes before serving.

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