If you’re a mac and cheese fan, this recipe is going to be your new obsession. Rich, gooey, and incredibly flavorful, this creamy mac and cheese is the perfect dish for gatherings, potlucks, or even just a cozy dinner at home. Using a combination of cheeses and a unique pasta shape, every bite is a creamy, cheesy delight that will have everyone asking for seconds.
What Makes This Mac and Cheese Special?
This mac and cheese isn’t just any ordinary version—it’s a creamy, rich, and indulgent take on the classic comfort food we all love. The secret lies in the combination of three cheeses, a silky sauce, and the pasta choice that holds pockets of cheese in every bite. This recipe is perfect for anyone who wants to impress their guests without spending hours in the kitchen.
Ingredients You’ll Need
The ingredients are simple, but each plays a crucial role in creating the ultimate creamy texture and depth of flavor:
- Pasta: Corkscrew pasta, also known as cavatappi, is ideal because the hollow shape captures the cheese sauce perfectly. Other pasta shapes like rotini or penne work well too.
- Cheese: This recipe uses mozzarella, Colby Jack, and sharp cheddar. Grating the cheese yourself ensures a smooth, creamy sauce without any additives.
- Butter and Flour: These form the base of the roux, which thickens the sauce. Unsalted butter and regular all-purpose flour are all you need.
- Evaporated Milk and Heavy Cream: Evaporated milk adds richness and body, while heavy cream makes the sauce incredibly creamy and luscious.
- Seasonings: Salt, pepper, garlic powder, and smoked paprika give the sauce depth and a subtle hint of flavor.
- Dijon Mustard: A small amount of Dijon mustard balances the richness of the cheese with a touch of tanginess, enhancing the overall flavor of the dish.
Step-by-Step Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta and cook according to the package directions until al dente. Drain well and set aside.
Make the Roux
In a large nonstick pan, melt butter over medium heat. Add half of the seasoning mix and stir for a minute to release the aromatics. Sprinkle in the flour and stir continuously until the mixture begins to bubble and forms a smooth paste.
Add the Milks
Gradually whisk in the evaporated milk, ensuring no lumps form. Stir in the heavy cream and the remaining seasoning mix, along with a tablespoon of Dijon mustard. Allow the sauce to thicken slightly, whisking occasionally.
Incorporate the Cheese
Lower the heat and gradually add half of the shredded cheese, letting it melt completely before adding more. Once fully melted, stir in the cooked pasta until every piece is coated in creamy goodness.
Layer the Mac and Cheese
Transfer half of the mac and cheese into a greased, oven-safe casserole dish. Sprinkle half of the remaining shredded cheese over the top. Layer the rest of the mac and cheese on top, and finish with the last portion of cheese to create a beautifully cheesy crust.
Bake and Broil
Preheat the oven to 350°F (175°C). Bake the casserole for 25–30 minutes until bubbly and golden on top. For an extra layer of crispiness, broil for 2 minutes, keeping a close eye to prevent burning. Let it rest for a few minutes before serving.
Tips for the Perfect Mac and Cheese
- Grate Your Own Cheese: Pre-shredded cheese often contains additives that can make the sauce grainy. Shredding your own cheese ensures a smooth, creamy texture.
- Layering is Key: Just like lasagna, layering the mac and cheese with cheese in between creates pockets of melty cheese and a golden crust on top.
- Season Well: Don’t skip the garlic powder, smoked paprika, and mustard. They add subtle depth and a touch of complexity that elevates the flavor without being overpowering.
Make-Ahead Instructions
You can prepare this mac and cheese ahead of time to save on cooking stress:
- Assemble the mac and cheese up to the point of baking.
- Cover tightly and refrigerate for up to 3 days.
- When ready to bake, cover with foil and bake at 350°F (175°C) for about 30 minutes. Remove the foil and bake until fully heated through.
- Finish with a quick broil to get a golden, crispy top.
Pasta Alternatives
While corkscrew pasta is ideal for trapping the cheese sauce, other pasta shapes work just as well:
- Rotini
- Penne
- Elbow macaroni
The choice of pasta won’t compromise the decadence of this dish—every bite will still be creamy and cheesy.
Adjusting Richness and Complexity
If you prefer a slightly lighter or easier version, you can substitute part of the cheese with a processed cheese alternative for smoothness. For a more sophisticated twist, consider adding roasted vegetables or a hint of fresh herbs like sage for added depth of flavor.
Print
The Ultimate Creamy Mac and Cheese Recipe You Need to Try
- Total Time: 1 hr 15 min
Ingredients
1 lb corkscrew/cavatappi pasta
1 lb mozzarella cheese
1 lb Colby Jack cheese
1/2 lb sharp cheddar cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
3 tbsp unsalted butter
3 tbsp all-purpose flour
12 oz evaporated milk (~1 can)
2 cups heavy cream
1 tbsp Dijon mustard
Instructions
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Preheat oven to 350°F (175°C). Cook pasta in salted water according to package directions. Drain and set aside.
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Shred cheeses and combine in a large bowl. Divide into two equal portions.
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Mix salt, pepper, garlic powder, and smoked paprika in a small bowl and set aside.
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Melt butter in a large pan over medium heat. Add half the seasoning mix, then stir in flour until bubbling and smooth.
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Gradually whisk in evaporated milk, followed by heavy cream, remaining seasoning mix, and Dijon mustard. Simmer until slightly thickened.
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Lower heat and add half the cheese, melting completely before adding more. Stir in pasta to coat evenly.
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Layer half of the mac and cheese in a casserole dish, sprinkle with half the remaining cheese, then add remaining mac and cheese and top with the last cheese portion.
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Bake for 25–30 minutes, then broil for 2 minutes for a golden crust. Let rest briefly before serving.
Notes
- Serves 10 as a side dish or 5–6 as a main dish.
- Can be made ahead and refrigerated for up to 3 days before baking.
- Use any pasta shape you prefer if corkscrews are not available.
- For extra flavor, garnish with fresh herbs like chives or parsley.
- Prep Time: 15 min
- Cook Time: 1 hr
