Ultimate Creamy Macaroni and Cheese Recipe – Easy Comfort Food Classic

Why You’ll Love This Creamy Macaroni and Cheese

If you’re a fan of creamy, indulgent comfort food, this macaroni and cheese recipe is a must-try! With a perfectly rich and smooth cheese sauce, it’s both nostalgic and easy to prepare. Whether you’re serving it at a family holiday gathering or enjoying it as a cozy weeknight dinner, this dish is always a hit. Best of all, there’s no onion here, so the creamy, cheesy flavor truly shines!

The Inspiration Behind the Recipe

When I was a kid, I didn’t eat much macaroni and cheese because my mom grated onion into hers, which wasn’t to my taste. But when I started cooking on my own, I made it without the onion, and it was game on! This dish quickly became one of my favorite comfort foods, and I’ve spent years perfecting the recipe. Now, my family looks forward to my creamy mac and cheese every Thanksgiving and Christmas.

Variations of the Recipe

This classic recipe can be adapted in several fun ways to suit your taste and dietary needs:

• Different Cheeses: Try mixing in gouda, fontina, or sharp white cheddar for an extra twist.
• Add-ins: For more texture, add crispy bacon bits, diced ham, or sautéed mushrooms.
• Gluten-Free Option: Use your favorite gluten-free pasta and a gluten-free flour blend to thicken the sauce.
• Vegetarian Version: Add roasted vegetables like broccoli, cauliflower, or even butternut squash to make it heartier and healthier.

Common Mistakes to Avoid

Even though this is an easy dish, there are a few common pitfalls to avoid:

• Overcooking the Pasta: Make sure to cook the pasta al dente. It will continue to cook when mixed with the cheese sauce, and you don’t want it to become mushy.
• Using Pre-Shredded Cheese: Pre-shredded cheese often contains additives that prevent it from melting smoothly, which can result in a grainy sauce. Always grate your cheese fresh for the best texture.
• Rushing the Sauce: Don’t crank up the heat to speed up the process! Slow and steady wins the race when making a smooth cheese sauce.

Ingredient Spotlight: Cheese & Butter

• Cheese: The cheese is the heart of this recipe! I like to use a blend of cheddar and Monterey Jack for that perfect balance of flavor and melt. Sharp cheddar adds a nice bite, while Monterey Jack gives the sauce a silky finish.
• Butter: Butter adds richness to the sauce, helping the flour cook into a roux and creating a smooth, velvety texture. Don’t skimp on this ingredient, as it’s key to creating a perfectly creamy consistency.

Nutritional Information

This macaroni and cheese recipe is indulgent, but it can fit into a balanced diet if enjoyed in moderation. One serving provides:

• Calories: Approximately 350 calories per serving
• Fat: 20g (12g saturated)
• Carbohydrates: 30g
• Protein: 15g

For a lighter version, you can reduce the amount of cheese or opt for low-fat dairy alternatives.

Baking Tips for Perfect Results

• Chill the Sauce: Let your cheese sauce cool slightly before mixing it with the pasta to prevent the cheese from separating.
• Topping: For extra crunch, sprinkle breadcrumbs mixed with butter on top before baking.
• Bake Time: Don’t overbake! Once the cheese starts bubbling and the topping is golden, your mac and cheese is ready to serve.

Reader Q&A

Can I freeze the macaroni and cheese?
Yes! You can freeze this dish either before or after baking. To freeze, let it cool completely, then store it in an airtight container for up to 3 months. Thaw overnight in the fridge and bake until heated through.

What can I substitute if I don’t have cheddar cheese?
You can easily swap cheddar for other melty cheeses like gruyère, fontina, or even mozzarella for a milder flavor.

How do I know when the macaroni and cheese is perfectly done?
Your mac and cheese is done when the cheese is bubbly, and the top is slightly golden. Be careful not to overcook it, as it may dry out.

Pairing Ideas

This creamy macaroni and cheese pairs wonderfully with:

• A crisp green salad with a tangy vinaigrette to cut through the richness
• Roasted vegetables like Brussels sprouts or green beans
• A glass of Chardonnay or even a cold glass of milk for the kids!

Behind the Scenes

I’ve made this dish countless times, and every time I tweak something to get the cheese sauce just right. My family has been the guinea pigs for years, especially around Thanksgiving and Christmas, but now they enjoy a perfectly creamy dish. They always joke that they’ve “suffered” through testing to enjoy this final version!

Recipe Notes

• If you prefer a sharper flavor, try using aged cheddar or adding a dash of Dijon mustard to the sauce.
• To make this recipe gluten-free, simply swap the pasta and flour for gluten-free alternatives.
• This dish can also be made ahead of time. Just assemble it, cover it tightly, and store it in the fridge for up to 24 hours before baking.

Serving Suggestions

This macaroni and cheese is best served piping hot, straight from the oven. It’s a hearty side dish, but it can also be a satisfying main course when paired with a fresh salad or some grilled chicken. If you have leftovers, you can reheat them in the oven or microwave, though adding a splash of milk will help restore the creamy texture.

Storing and Reheating

To store leftovers, place the macaroni and cheese in an airtight container and refrigerate for up to 3 days. To reheat, cover the dish with foil and bake at 350°F for 15-20 minutes, or until heated through. You can also microwave individual portions, adding a splash of milk to help loosen the sauce.

Creamy Macaroni and Cheese

Victor

Rich, creamy, and irresistibly cheesy, this macaroni and cheese recipe is the ultimate comfort food. Perfect as a main course or a side dish, it’s a crowd-pleaser for any occasion.

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Prep Time 15 minutes mins

Cook Time 1 day d 1 hour hr

Rest Time 5 minutes mins

Total Time 1 day d 1 hour hr 20 minutes mins

Course Brunch, dinner, Lunch, Side Dish

Cuisine American

Servings 8

Equipment

• 1 Stockpot
• 1 Large saucepan
• 1 Whisk
• 1 Strainer
• 1 Baking dish (optional, for baked version)

Ingredients

  

1x2x3x

For the Pasta

• 1 lb Macaroni Noodles Or your favorite tube pasta
• 2 tbsp Kosher Salt

For the Cheese Sauce

• 4 oz Butter Grass Fed, Salted
• 2 tbsp Flour All Purpose
• 5 cup Half and Half
• 1 tsp Dijon Mustard
• ½ tsp Granulated Garlic
• 1 tbsp Salt Morton Coarse Kosher Salt
• 1 lb Mild Cheddar Cheese
• .25 lb Sharp Cheddar Cheese
• .25 lb American Cheese
• 1 tsp Worcestershire Sauce

For the Topping

• .5 cup Sharp Cheddar Cheddar

Option to Firm Up the Mac and Cheese

• 3 ech Eggs, large Option

Get Recipe Ingredients

Instructions

 

Macaroni and Cheese Instructions

Cooking the Noodles:

• You can prepare the macaroni noodles a few days in advance. Simply store them in a ziplock bag in the fridge until ready to use.
• Bring 5 quarts of water to a boil in an 8-10 quart stockpot. Add 1/8 cup of kosher salt.
• Add the noodles and stir until the water returns to a boil.
• Cook the noodles for 1 minute less than the package instructions for an al dente texture—this is typically about 3 minutes less than the full cooking time.
• Drain the noodles and rinse with cold water to stop the cooking process. This prevents the noodles from becoming too soft and ensures the right texture for your macaroni and cheese.

Making the Cheese Sauce:

• In a 3-4 quart pot, melt the butter over medium-low heat. Once melted, add the flour and stir continuously for 5 minutes, until the flour is fully incorporated. Be careful not to let the roux burn.
• Turn off the heat and slowly whisk in the half-and-half, making sure there are no lumps. Turn the heat back up to medium-high, whisking until the sauce thickens. This is your basic bechamel sauce.
• Reduce the heat to low, and add the Worcestershire sauce, mustard, and cheeses. Stir until the cheese is fully melted and smooth. Simmer for about 5 minutes, then remove from heat.

Combining the Noodles and Sauce:

• When the cheese sauce cools down, combine it with the cooled cooked noodles in a large bowl.
• In a separate bowl, whisk the eggs. Gently fold them into the macaroni and cheese mixture until evenly combined.
• Optional: If you’d prefer to skip the eggs, reduce the half-and-half by 1 cup to maintain the right consistency.
• Preparing Ahead for Thanksgiving:
• If you’re preparing this dish a few days ahead, butter a casserole dish or cast iron pan. Once the macaroni and cheese has cooled to room temperature, transfer it to the dish. Cover and refrigerate until you’re ready to bake.

Reheating:

• Preheat your oven to 350°F.
• When ready to serve, place the covered casserole dish in the oven and bake for 20 minutes.
• Remove the cover and bake for an additional 10 minutes, or until the top is golden and bubbly.

For a Brown Crust:

• For an extra crispy, browned crust, spread an even layer of sharp cheddar cheese on top of the dish before placing it under the broiler for 3-5 minutes. Be sure to check it regularly, as the cheese can burn quickly if left unattended.
• Tip: I like to use CorningWare casserole dishes or cast iron pans for baking.

Notes

Cooking the pasta ahead of time

You can prepare the macaroni noodles a few days in advance. Simply store them in a sealed 1 gallon plastic food storage bag in the fridge until ready to use.

Preparing Ahead for occasions like Thanksgiving, or just to save time

If you’re preparing this dish a day ahead, butter a casserole dish or cast iron pan. Once the macaroni and cheese has cooled to room temperature, transfer it to the dish. Cover and refrigerate until you’re ready to bake.

Alternatively, you can store the prepared macaroni and cheese in a sealed plastic bag or vacuum-sealed bag. When ready to bake, simply pour it into the prepared baking dish or pan.

IMPORTANT NOTE: If you’re storing the dish for more than a day, do not add the eggs until just before baking.

For longer storage, vacuum-sealed macaroni and cheese (without egg) can be frozen for months.

Keyword Cheesy Dish, Comfort food, Creamy pasta salad, Family Meal, Macaroni and Cheese

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