Description

A rich, creamy, and extra cheesy macaroni and cheese made with sharp cheddar, mozzarella, and cream cheese for a luscious sauce that’s perfect for comforting weeknight dinners.

Ingredients

Scale

1 pound elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
4 ounces cream cheese
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste

Instructions

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente, about 8 minutes. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes until bubbling and nutty-smelling, but not browned.
Slowly whisk in the whole milk a little at a time to avoid lumps. Continue whisking until the mixture thickens and bubbles gently, about 4-5 minutes. Stir in Dijon mustard, garlic powder, salt, and pepper.
Remove the saucepan from heat. Gradually whisk in the shredded sharp cheddar, mozzarella, and cream cheese until melted and silky. Add a splash of milk if the sauce is too thick.
Add the drained macaroni to the cheese sauce. Stir gently to coat all the pasta. Taste and adjust seasoning if needed. Serve immediately.

Notes

Use block cheese and shred it yourself for best melt and flavor. Let dairy ingredients come to room temperature before cooking. Season pasta water and sauce in layers. Reheat leftovers gently with a splash of milk to restore creaminess. Customize with add-ins like cooked bacon, sautéed mushrooms, or steamed broccoli.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 480
Sugar: 6
Sodium: 450
Fat: 25
Saturated Fat: 14
Carbohydrates: 45
Fiber: 2
Protein: 20

Keywords: macaroni and cheese, creamy mac and cheese, cheesy pasta, comfort food, easy dinner, kid-friendly