Ultra-Creamy Mac & Cheese
An ultra-creamy macaroni and cheese recipe that is sure to please! This Ultra Creamy Macaroni & Cheese is full of flavor and seasoned well. With four different kinds of cheese, this recipe literally melts in your mouth. You and your family or guests will be screaming for more!
The Cheesier the Better!
Baked Macaroni & Cheese is one of the first things that I think of when I think of comfort food. The layers of cheese surrounding the pasta are truly heavenly. However, if you’re mac and cheese is stiff, you have done something wrong. Macaroni and cheese should be creamy but slightly firm. It should never be overly liquidy as well.
Those who know me know that macaroni and cheese was one of my first perfected dishes. However, this time I wanted something a little different from my standard Baked Macaroni and Cheese recipe. I wanted some extra creaminess. So, I did some testing and came up with this Ultra-Creamy Mac & Cheese!
My Favorite Cooking Tips for Mac & Cheese
Buy Quality Ingredients. I know that cheese can get very expensive when it comes to making Mac & Cheese. But, better quality ingredients produce a better end product.
Seasoning is your Best Friend. Do not be afraid of seasoning y’all. Although I seasoned this recipe lightly to highlight the cheeses, I still seasoned my pasta water and the cheese sauce. Layering flavors is critical in any recipe, not just mac & cheese.
Cook the Pasta until Al dente. This is so critical for any pasta recipe. Overly cooked pasta will turn out mushy and unappetizing. Al dente pasta is cooked ¾ of the way. The pasta is then cooked again in the oven when it is being baked in the cheese sauce.
Ultra-Creamy Mac & Cheese Ingredients
The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them.
For this recipe you will need the following simple ingredients:
Elbow Macaroni Pasta: You cannot have mac & cheese without macaroni! Make sure that your pasta is cooked until it is al dente (¾ of the way cooked). If you cannot find macaroni pasta, mini shells will work just fine!
Salted Butter: The salted butter acts as the fat content for the roux. I used salted butter for some extra seasoning and flavor.
All-Purpose Flour: The flour acts as the thickening agent. The AP flour also acts as the second half of the roux for the cheese sauce. Allow the roux to cook for 1 minute. You do not want a dark roux for this recipe.
Kosher Salt: Good old kosher salt is all you need for this recipe. I typically add seasoning salt to my mac & cheese; but, I really wanted to allow the cheeses to shine through.
Onion & Garlic Powder: I put this stuff in everything! It adds some extra flavor and depth to the mac & cheese. I am a firm believer in having seasoned food. I didn’t go crazy with these two, but there is just enough inside.
Paprika: I love the way that paprika makes the mac & cheese slightly orange. Plus, it adds a little smokiness to the dish. If you can find a good quality smoked paprika, I highly suggest using that!
Ground Black Pepper: For this recipe, you only need a small amount of ground black pepper. It gives the mac & cheese a slight kick that will not be overpowering.
Half & Half: I always use half & half for some reason. I love that it has just enough fat content. It is also slightly thicker than milk because of the addition of cream. Milk will work as well if you do not half & half.
Cream Cheese: The cream cheese makes the mac & cheese velvety and creamy. I roughly cubed it and added it to the sauce. As always, please make sure you are getting a good quality cream cheese.
Smoked Gouda: I love Smoked Gouda! It has a very nutty and buttery flavor with sweet and salty notes. Plus, it melts beautifully!
Gruyere: This cheese has become one of my favorites over the years. It is a yellow Swiss cheese that has a nutty and earthy flavor. It is very easy to grate and melts really well.
Monterey Jack: I added some Monterey Jack cheese to this recipe because it melts beautifully. Plus, it has a mild flavor with a slight sweetness.
Mild Cheddar Cheese: I added some mild cheddar to assist with the color. I wanted the recipe to have a nice orange color.
Parsley: The parsley is completely optional in this recipe. I only added it for some color variation. It adds a little pop at the end.
How to Make ultra-creamy mac & cheese
Now that we have gotten the ingredients out of the way, we get into actually making this easy mac & cheese! I love how creamy and cheesy this recipe came out!
This simple mac & cheese made my mouth water. I definitely needed a nap after eating it!
The full written recipe is below, but here’s an overview.
Step 1: Always Preheat the Oven! Preheat the oven to 350°F. Grease a 3 - 4 qt casserole dish with butter or non-stick spray. A ½ sized aluminum pan will work as well. Set aside for later use.
Step 2: Begin Boiling Salted Water. Heat a pot of salted water on high heat. Bring the pot to a full rolling boil.
Step 3: Heat the Butter. In another large pot, melt the butter on medium-high heat.
Step 4: Boil Pasta. When the water is at a full rolling boil, add pasta and stir occasionally to prevent sticking. Cook the pasta until it is al dente (¾ of the way cooked). Drain the pasta and shock it with cold water to stop the cooking process.
Step 5: Make the Roux. While the pasta is cooking, add the flour to the melted butter and mix to create the roux. Allow the roux to cook for 1 minute.
Step 6: Add the Dairy. While whisking constantly, slowly pour the half & half into the roux. Allow the mixture to thicken over medium heat. Make sure to whisk often to prevent the sauce from burning. The sauce should have a medium consistency and coat the back of a spoon.
Step 7: Season & Add the Cheeses. Remove the sauce from the heat. Add the seasonings, cream cheese, and half of the grated cheeses. Mix until fully combined.
Step 8: Mix Pasta & Cheese Sauce. In a large bowl, mix the pasta with the cheese sauce. Make sure that all of the pasta is coated in sauce.
Step 9: Build the Dish. Add half of the pasta mixture into the greased casserole dish. Top with half of the remaining cheeses. Add the other half of the pasta mixture on top. Top with the remaining cheeses and minced parsley.
Step 10: Bake, Rest, and Enjoy! Bake for 30 - 35 minutes or until golden brown and bubbly. Remove from the oven and allow the dish to rest for about 5 minutes. Scoop, serve, and enjoy!
WHAT TO PAIR WITH ultra-creamy mac & cheese
This is an all-purpose recipe that can be served with so many different meals and dishes. But, here are a few that will be especially delicious:
Herb Roasted Chicken
Pan-Seared Chicken Cutlets
Smothered or Fried Pork Chops
Honey Glazed Pork Loin
I’d love to hear your feedback about this Ultra-Creamy Mac & Cheese! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Ultra-Creamy Mac & Cheese
Ingredients
Instructions
- Preheat the oven to 350°F. Grease a 3 - 4 qt casserole dish with butter or non-stick spray. A ½ sized aluminum pan will work as well. Set aside for later use.
- Heat a pot of salted water on high heat. Bring the pot to a full rolling boil. In another large pot, melt the butter on medium-high heat.
- When the water is at a full rolling boil, add pasta and stir occasionally to prevent sticking. Cook the pasta until it is al dente (¾ of the way cooked). Drain the pasta and shock it with cold water to stop the cooking process.
- While the pasta is cooking, add the flour to the melted butter and mix to create the roux. Allow the roux to cook for 1 minute.
- While whisking constantly, slowly pour the half & half into the roux. Allow the mixture to thicken over medium heat. Make sure to whisk often to prevent the sauce from burning. The sauce should have a medium consistency and coat the back of a spoon.
- Remove the sauce from the heat. Add the seasonings, cream cheese, and half of the grated cheeses. Mix until fully combined.
- In a large bowl, mix the pasta with the cheese sauce. Make sure that all of the pasta is coated in sauce.
- Add half of the pasta mixture into the greased casserole dish. Top with half of the remaining cheeses. Add the other half of the pasta mixture on top. Top with the remaining cheeses and minced parsley.
- Bake for 30 - 35 minutes or until golden brown and bubbly.
- Remove from the oven and allow the dish to rest for about 5 minutes. Scoop, serve, and enjoy!
Calories
627Fat (grams)
45Sat. Fat (grams)
29Carbs (grams)
30Fiber (grams)
2Net carbs
29Sugar (grams)
6Protein (grams)
27Sodium (milligrams)
1363Cholesterol (grams)
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