Why You’ll Love This Recipe
I find this creamy mac and cheese to be a game-changer in the world of comfort food. What sets it apart is its simplicity—no roux, no eggs—just a rich, velvety sauce that envelops each noodle. The combination of sharp cheddar, Colby Jack, Gouda, and mozzarella cheeses creates a harmonious blend of flavors, while the heavy cream ensures a luscious texture. It’s the kind of dish that brings people together, whether it’s a holiday feast or a cozy weeknight dinner.
Ingredients
(Hint: Check out the full list of ingredients and measurements in the recipe card below.)
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1½ boxes (24 oz) elbow pasta (or cavatappi)
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16 oz sharp cheddar cheese, freshly grated
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16 oz Colby Jack cheese, freshly grated
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8 oz Gouda cheese, freshly grated
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8 oz mozzarella cheese, freshly grated
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6 cups heavy cream
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4 tbsp salted butter
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4 oz cream cheese (optional)
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2 tsp salt
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2 tsp chicken bouillon
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1 tsp onion powder
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1 tsp ground mustard
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1 tsp white pepper
Directions
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Grate the Cheeses: I start by grating all the cheeses and dividing them into three parts: one for the sauce, one for layering, and one for topping.
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Cook the Pasta: I bring a large pot of salted water to a boil and cook the elbow pasta according to the package instructions until al dente. Once done, I drain and set it aside.
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Prepare the Cheese Sauce: In a large saucepan, I melt the butter over medium heat. I add the heavy cream, chicken bouillon, onion powder, ground mustard, and white pepper, stirring to combine. I bring the mixture to a simmer, then gradually stir in the cheeses reserved for the sauce until fully melted and smooth.
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Combine Pasta and Sauce: I add the cooked pasta to the cheese sauce, stirring to ensure each piece is well-coated.
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Assemble the Casserole: I preheat my oven to 350°F (175°C). In a greased 9×13-inch baking dish, I layer half of the cheesy pasta, then sprinkle half of the reserved cheese for layering. I repeat the layers with the remaining pasta and cheese.
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Bake: I bake the casserole in the preheated oven for 20–25 minutes, or until the cheese is fully melted and bubbly. For a golden top, I broil it on high for an additional 2–3 minutes, keeping a close eye to prevent burning.
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Serve: I let the mac and cheese rest for a few minutes before serving to allow the sauce to set.
Servings and Timing
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Servings: 8
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
Variations
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Spicy Kick: I can add a pinch of cayenne pepper or diced jalapeños to the cheese sauce for some heat.
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Bacon Lovers: Incorporating cooked and crumbled bacon into the pasta mixture adds a smoky flavor.
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Vegetarian Option: I substitute the chicken bouillon with vegetable bouillon and use vegetable broth for a vegetarian-friendly version.
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Gluten-Free: Using gluten-free pasta ensures this dish is suitable for those with gluten sensitivities.
Storage/Reheating
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Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: To reheat, I place individual servings in the microwave for 1–2 minutes or warm the entire casserole in a 350°F (175°C) oven for about 10 minutes until heated through.
FAQs
Can I use pre-shredded cheese?
While I recommend freshly grating the cheese for optimal melting and flavor, pre-shredded cheese can be used in a pinch.
Can I make this ahead of time?
Yes, I can assemble the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, I add 5–10 minutes to the cooking time.
Can I freeze this mac and cheese?
Yes, I can freeze the assembled casserole before baking. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. To bake, I thaw it overnight in the refrigerator and then bake as directed.
Can I use a different type of pasta?
Yes, I can use other pasta shapes like penne or rigatoni, but I find that elbow or cavatappi pasta holds the cheese sauce best.
Can I add vegetables to this dish?
Absolutely. I can incorporate steamed broccoli, sautéed mushrooms, or caramelized onions into the pasta mixture for added flavor and nutrition.
Conclusion
I find that this creamy mac and cheese recipe offers a perfect balance of simplicity and indulgence. The rich, cheesy sauce envelops each noodle, creating a comforting dish that’s sure to please any crowd. Whether I’m serving it at a holiday gathering or enjoying it as a weeknight treat, this mac and cheese never disappoints.
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Creamy Mac & Cheese
- Total Time: '0 minutes
- Yield: 6 servings
Description
Indulgently velvety and rich, this mac and cheese blends tender pasta with a gooey, three-cheese sauce—comfort food at its finest, perfect for cozy nights and family meals.
Ingredients
12 oz (340 g) elbow macaroni or small shells
2 cups whole milk
1 cup heavy cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional, for a hint of heat)
Salt and black pepper to taste
1 cup sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
½ cup Parmesan cheese, grated
½ cup panko breadcrumbs (optional topping)
1 tablespoon chopped fresh parsley (optional garnish)
Instructions
Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking dish (or similar).
Cook pasta in salted boiling water 1–2 minutes under al dente. Drain and set aside.
In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 minute to form a roux.
Gradually whisk in milk and cream until smooth. Bring to a gentle simmer, whisking to thicken, 3–4 minutes.
Whisk in Dijon mustard, garlic powder, onion powder, cayenne (if using), salt, and pepper.
Remove from heat; stir in cheddar, Gruyère, and Parmesan until melted and the sauce is smooth.
Combine sauce with cooked pasta in a large bowl, stirring until pasta is fully coated.
Transfer mixture to the prepared baking dish.
Optional: toss panko breadcrumbs with a little melted butter, sprinkle over top for a crunchy crust.
Bake 20–25 minutes, until bubbly and golden.
Let rest 5 minutes before serving; sprinkle with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
