Cheese 'n Mac Recipe

Boil pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt and the 12 oz elbow macaroni. Cook according to package instructions for al dente (usually 7–9 minutes). Stir occasionally to prevent sticking. Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When bubbling, add 3 tablespoons flour and whisk continuously for 1 to 2 minutes until the mixture is smooth and slightly golden (this cooks out the raw flour taste).

Add milk and cream

Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking constantly to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes).

Season sauce

Reduce heat to low. Stir in 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground black pepper, and 1 teaspoon salt. Taste and adjust seasoning if desired. If the sauce is too thick, whisk in up to 2 tablespoons reserved pasta water to reach desired consistency.

Incorporate cheeses

Turn the heat to very low. Add 2 ounces cream cheese and whisk until melted and smooth. Gradually add 2 cups grated sharp cheddar and 1 cup mild cheddar, adding a handful at a time and stirring until fully melted before adding more to prevent graininess. Keep the sauce warm on the lowest heat.

Mix pasta and sauce

Add the drained macaroni to the cheese sauce and gently fold until all pasta is evenly coated. If the mixture seems too thick, stir in up to 1/4 cup reserved pasta water until it reaches a creamy consistency.

Assemble for baking (optional)

Preheat the oven to 375°F (190°C) if you want a browned cheesy top. Transfer the mac and cheese to a 9x9-inch baking dish or similar. Evenly sprinkle 1 cup extra sharp cheddar and 1/4 cup grated Parmesan over the top. Dot with 1 tablespoon butter for browning.

Bake for extra melt and color

Bake in the preheated oven for 10–12 minutes until the top is melted and bubbling, then broil for 1–2 minutes on high (watch closely) to achieve golden brown spots. Remove from oven and let rest 3–5 minutes before serving.

No-bake finish

If not baking, simply sprinkle the extra cheeses on top of the hot mac and cheese while still in the pot, cover for 2 minutes to let cheese melt, then serve.

Taste and adjust salt/pepper. If using, stir in 1/4 teaspoon hot sauce or a pinch of cayenne for a bit of heat. Garnish with 1 tablespoon chopped fresh parsley. Serve hot.