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The Ultimate Creamy Mac & Cheese Extravaganza

This ultra-creamy mac and cheese is rich and velvety smooth. It combines gooey cheddar with a luscious sauce for a comforting meal. Every spoonful feels like a celebration of classic home-cooked joy.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 4 tablespoons unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 3 cups shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard optional
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot
  • Saucepan
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Baking Dish optional

Method
 

  1. Boil a large pot of salted water and cook macaroni until just al dente.
  2. Drain the cooked pasta and set it aside.
  3. Melt butter in a saucepan over medium heat.
  4. Whisk in the flour and cook for 1 to 2 minutes while stirring constantly.
  5. Slowly pour in the milk and cream while whisking until the mixture thickens.
  6. Lower the heat and stir in the shredded cheddar until the sauce is melted and smooth.
  7. Stir in the Dijon mustard if you are using it.
  8. Add salt and black pepper to the sauce according to your preference.
  9. Fold the cooked macaroni into the cheese sauce until well combined.
  10. Serve immediately while warm or transfer to a baking dish to finish in the oven.

Notes

Shredding your own cheese from a block results in a much silkier sauce than pre-shredded bags.
Cook the pasta slightly less than al dente since it will continue to cook in the hot sauce.
You can store leftovers in an airtight container for up to 3 days in the refrigerator.
To reheat without drying it out add a splash of milk before warming it up.