Rich, silky cheese sauce wrapped around tender pasta and baked until bubbly and golden — this is the kind of mac & cheese everyone goes back for seconds!
📝 Ingredients
For the Pasta:
- 1 lb (450g) elbow macaroni
- 1 tbsp salt (for boiling water)
For the Creamy Cheese Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk (warm)
- 1 cup heavy cream
- 2 tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper to taste
🧀 Recommended Cheese (for best flavor & melt):
- 3 cups sharp cheddar (freshly shredded)
- 1 cup mozzarella (for stretch)
- 1 cup Gruyère or Monterey Jack (optional, for depth)
👩🍳 Instructions
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil.
Cook macaroni 1 minute less than package directions (it will finish cooking in the oven).
Drain and set aside.
2️⃣ Make the Roux
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes until lightly golden (don’t brown it).
3️⃣ Build the Sauce
Slowly whisk in warm milk and cream.
Cook, stirring constantly, until thick and smooth (about 5–7 minutes).
Stir in:
- Dijon mustard
- Smoked paprika
- Garlic powder
- Onion powder
- Salt & pepper
4️⃣ Add the Cheese
Reduce heat to low.
Add shredded cheese gradually, stirring until melted and smooth.
5️⃣ Combine & Bake
Mix pasta with cheese sauce until fully coated.
Pour into a greased baking dish.
Optional topping:
- Extra shredded cheese
- Buttered breadcrumbs
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top.
