ultra-creamy Mac & Cheese recipe

Ultimate Creamy Mac & Cheese

🕒 Prep Time: 10 min

🕒 Cook Time: 20–25 min

👩‍🍳 Serves: 4–6

🧂 Ingredients:

For the pasta:

• 250g (8 oz) elbow macaroni or short pasta (penne, shells, etc.)
• Salt for pasta water

For the cheese sauce (Béchamel):

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups (500 ml) whole milk, warm
• 1 cup (240 ml) heavy cream (or use more milk for a lighter version)
• 1 tsp mustard (Dijon or yellow – optional but enhances flavor)
• 1½ cups (150g) shredded sharp cheddar cheese
• ½ cup (50g) grated Parmesan or Gruyère
• Salt & pepper, to taste
• Pinch of paprika or nutmeg (optional)

🔥 Optional Topping:

• ½ cup breadcrumbs mixed with 1 tbsp melted butter
• Extra cheese for the top

👩‍🍳 Instructions:

1. 

Cook the pasta:

• Boil pasta in salted water until just al dente. Drain and set aside.

2. 

Make the roux:

• In a saucepan, melt butter over medium heat.
• Stir in flour and cook for 1–2 minutes, whisking constantly to eliminate the raw flour taste.

3. 

Add the milk & cream:

• Slowly pour in warm milk and cream, whisking continuously until smooth and thickened (5–7 minutes).

4. 

Add cheese & season:

• Lower the heat, stir in mustard, and gradually add the cheeses until melted and smooth.
• Season with salt, pepper, and paprika or nutmeg if using.

5. 

Combine & bake (optional):

• Stir the cooked pasta into the cheese sauce. Mix well to coat.
• For extra goodness: pour into a buttered baking dish, sprinkle with breadcrumb topping and extra cheese.
• Bake at 190°C (375°F) for 15–20 min until golden and bubbling.

💡 Tips:

• Use a mix of cheeses for extra depth—cheddar for flavor, mozzarella for melt, Gruyère for nuttiness.
• Want it smoky? Add a bit of smoked paprika or crumbled bacon.
• Make it spicy with jalapeños or hot sauce stirred into the cheese sauce.