Description
A rich and comforting homemade creamy macaroni and cheese recipe featuring elbow pasta coated in a velvety cheese sauce, customizable with flavor twists and dietary substitutions.
Ingredients
1 lb elbow macaroni (or shells, cavatappi, rotini)
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups whole milk (warm)
½ cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
½ cup Gruyère cheese, shredded
½ tsp mustard powder
¼ tsp nutmeg
½ tsp black pepper
Salt, to taste
1 tsp hot sauce (optional)
2 tbsp cream cheese or sour cream (optional, for extra creaminess)
½ cup breadcrumbs (optional, for baked topping)
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux.
Gradually whisk in warm milk and cream until smooth and slightly thickened.
Lower the heat and add shredded cheeses in small handfuls, stirring until melted and creamy.
Season with mustard powder, nutmeg, black pepper, and optional hot sauce.
Fold pasta into the sauce until well coated.
For stovetop version: serve immediately with garnish.
For baked version: transfer to a baking dish, top with breadcrumbs, and broil until golden.
Notes
Use freshly shredded cheese for the smoothest sauce (pre-shredded can cause graininess).
Warm the milk before adding it to the roux to prevent lumps.
Reserve a little pasta water to thin out the sauce if it becomes too thick.
Can be adapted for gluten-free, vegan, or low-calorie diets with substitutions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Side Dish
- Method: Stovetop or Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 200 g)
- Calories: ~480 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 75 mg