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Creamy Mac & Cheese


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  • Author: Amelia
  • 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