Easy Homemade Mac and Cheese Recipe
This Easy Homemade Mac and Cheese recipe offers a creamy, cheesy comfort food classic made with a blend of sharp cheddar, American, and medium cheddar cheeses. Featuring perfectly cooked cavatappi pasta coated in a rich, smooth cheese sauce with hints of paprika, garlic, and dijon mustard, this dish is topped with melted cheddar under the broiler for a bubbly, golden finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 1 lb Cavatappi Pasta (or elbow, penne, farfalle)
Sauce
- 4 Tablespoons Butter
- 1/4 cup Flour
- 1 1/2 cups Whole Milk
- 1 1/2 cups Heavy Cream
Cheese
- 8 ounces Sharp Cheddar (freshly grated, divided)
- 8 ounces American Cheese (Boar’s Head from the deli, cut into small pieces)
- 4 ounces Medium Cheddar Cheese (freshly grated)
Seasonings
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 1/2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Dijon Mustard (may use 2 teaspoons)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Make the Roux: In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 2 minutes until it forms a smooth paste, cooking out the raw flour taste.
- Add Dairy: Slowly pour in the heavy cream and whole milk in about 1/4 cup increments, whisking constantly to avoid lumps. Continue cooking for 2-3 minutes until the mixture thickens and coats the back of a spoon.
- Season the Sauce: Stir in the dijon mustard, paprika, garlic powder, salt, and pepper. Adjust seasoning to your preference.
- Melt the Cheese: Reduce the heat to low. Gradually add the American cheese pieces, 4 ounces of medium cheddar, and 4 ounces of sharp cheddar, stirring constantly until fully melted and smooth. Add cheese in small increments and whisk after each addition.
- Combine with Pasta: Add the cooked pasta to the cheese sauce and gently stir to coat evenly. Transfer the mixture into a baking dish. Sprinkle the remaining 4 ounces of sharp cheddar cheese evenly on top.
- Broil or Bake: Place under the broiler for 2-3 minutes until the cheese topping is melted and bubbly, or alternatively, bake at 350°F (175°C) for 12-15 minutes.
- Serve: Serve immediately for the creamiest texture. Optionally, garnish with dried parsley or extra paprika before serving.
Notes
- Generously salting the pasta water enhances the flavor of the pasta.
- Use freshly grated cheeses for best melting and flavor.
- Be sure to cook the roux long enough to remove the raw flour taste.
- Stir cheese in low heat and in small batches for smooth melting.
- Broiling the top adds a nice golden crust; monitor closely to avoid burning.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently to maintain creaminess.
Keywords: homemade mac and cheese, easy mac and cheese, creamy mac and cheese, sharp cheddar mac and cheese, comfort food
Find it online: https://reemcook.com/easy-homemade-mac-and-cheese-recipe/
