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Close up view of perfectly cooked tender elbow macaroni heavily coated in a thick, velvety, glossy yellow-orange cheese sauce with melty stringy cheese pulling slightly between noodles.

The Ultimate Creamy Mac and Cheese for Comfort Food Lovers

Master the art of comfort food with this elite Creamy Mac and Cheese. Featuring tender elbow macaroni heavily coated in a thick, velvety yellow-orange cheese sauce, topped with golden-brown baked spots and stringy cheese pulls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 people
Course: Main Course, Side Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz elbow macaroni pasta (450g) boiled to al dente
  • 0.5 cup unsalted butter (113g)
  • 0.5 cup all-purpose flour (60g)
  • 3 cups whole milk (710ml) room temperature
  • 1 cup heavy whipping cream (240ml) room temperature
  • 4 cups sharp yellow cheddar cheese (450g) freshly grated, divided
  • 2 cups Monterey Jack cheese (225g) freshly grated, divided
  • 1 tsp mustard powder (3g)
  • 1 tsp garlic powder (3g)
  • 2 tbsp fresh green parsley (8g) finely chopped
  • 0.5 tsp cracked black pepper flakes (1g)

Equipment

  • 1 Large heavy-bottomed Dutch oven Essential for even heat distribution.
  • 1 Box Grater Required for freshly grated cheese.
  • 1 9x13-inch Ceramic Baking Dish Perfect for baking the pasta to get golden spots.

Method
 

Preparation and Cooking
  1. Bring a large pot of heavily salted water to a rolling boil. Add the 16 oz (450g) of elbow macaroni and cook for exactly 1 minute less than the package instructions. Drain and set aside.
  2. In a large, heavy-bottomed saucepan, melt the 1/2 cup (113g) of unsalted butter over medium heat. Sprinkle in the 1/2 cup (60g) of all-purpose flour. Whisk continuously for exactly 2 minutes until it forms a wet sand consistency.
  3. Slowly pour in the 3 cups (710ml) of whole milk and 1 cup (240ml) of heavy cream while whisking vigorously. Continue over medium heat for 5-7 minutes until the sauce coats the back of a wooden spoon.
  4. Reduce heat to low. Stir in 1 tsp (3g) of mustard powder, 1 tsp (3g) of garlic powder, and a generous pinch of salt.
  5. Remove the saucepan from the heat completely. Fold in 3 cups (340g) of the grated sharp yellow cheddar and 1 cup (113g) of the Monterey Jack until you achieve a thick, velvety, glossy yellow-orange cheese sauce.
  6. Immediately fold the warm pasta into the cheese sauce. Gently toss until the noodles are heavily coated.
  7. Pour half the mixture into a buttered 9x13-inch (23x33cm) baking dish. Sprinkle with the remaining 1 cup (113g) of Monterey Jack. Top with the rest of the pasta, then add the final 1 cup (110g) of yellow cheddar. Bake at 350°F (175°C) for 15-20 minutes.
  8. Broil for 2-3 minutes until the top surface features slight golden-brown baked cheese spots. Let rest for 5 minutes. Garnish with chopped fresh green parsley and freshly cracked black pepper flakes.

Notes

Do not use pre-shredded cheese. It contains anti-caking agents that will ruin the velvety, glossy texture of the sauce.
Always remove the pot from the heat before adding the freshly grated cheese to prevent a grainy sauce.