Description
A creamy, cheesy, and comforting mac and cheese made from scratch with sharp cheddar, American cheese, and a flavorful blend of seasonings. It’s perfect for any occasion, from a weeknight dinner to a family gathering!
Ingredients
Scale
- 1 lb Cavatappi pasta (or elbow, penne, farfalle)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 8 oz sharp cheddar cheese, freshly grated
- 8 oz American cheese (preferably Boar’s Head from the deli), cut into small pieces
- 4 oz medium cheddar cheese, freshly grated
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard (or use 2 teaspoons)
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
-
Make the Roux:
- While the pasta is cooking, melt the butter over medium heat in a large saucepan.
- Whisk in the flour and cook for about 2 minutes until it forms a smooth paste. This prevents the sauce from tasting like raw flour.
-
Add Dairy:
- Slowly pour in the heavy cream and whole milk, about ¼ cup at a time, while whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens and coats the back of a spoon.
-
Season the Sauce:
- Stir in the paprika, garlic powder, salt, pepper, and Dijon mustard. Adjust the seasonings to taste.
-
Melt the Cheese:
- Reduce the heat to low and gradually add the American cheese, medium cheddar, and sharp cheddar (reserve the remaining cheddar for topping). Add the cheese in small increments, stirring constantly, and ensure the heat stays low to prevent the cheese from separating. Whisk after each addition until smooth.
-
Combine with Pasta:
- Add the cooked pasta to the cheese sauce and stir until fully coated.
- Pour the pasta and cheese mixture into a baking dish and sprinkle the remaining 4 oz of sharp cheddar on top.
- Set the oven to broil and broil for 2-3 minutes until the cheese on top is melted and bubbly. Alternatively, you can bake at 350°F for 12-15 minutes.
-
Serve:
- Serve immediately for the creamiest texture. Optionally, sprinkle with dried parsley or additional paprika for garnish.
Notes
- Freshly grated cheese: It is highly recommended to freshly grate the cheese from blocks rather than using pre-packaged shredded cheese, as the pre-shredded cheese contains anti-caking agents that prevent it from melting properly.
- American cheese: I suggest using Boar’s Head American cheese from the deli. It melts beautifully and adds a creamy texture to the sauce. Ask for ½ lb and cut it into small pieces before adding to the roux.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Side Dish
- Method: Stovetop, Baking (optional)
- Cuisine: American
Keywords: Mac and Cheese, Easy Mac and Cheese, Homemade, Comfort Food