Description
This creamy and cheesy homemade mac and cheese features a rich, velvety cheese sauce made with sharp cheddar, medium cheddar, and American cheese. Using freshly grated cheese and a smooth roux, this easy recipe delivers perfect comfort food every time, whether served as a main dish or a side. The dish is finished with a golden, melted cheese topping for an indulgent experience.
Ingredients
- 1 lb Cavatappi pasta (or elbow, penne, farfalle)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 8 ounces sharp cheddar cheese, freshly grated
- 8 ounces American cheese (Boar’s Head, from the deli)
- 4 ounces medium cheddar cheese, freshly grated
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard (optional: 2 teaspoons for more tang)
Instructions
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside. -
Make the Roux:
While the pasta is cooking, melt the butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for about 2 minutes, forming a smooth paste. This step helps avoid a raw flour taste in your sauce. -
Add Dairy:
Slowly pour in the heavy cream and whole milk, about 1/4 cup at a time, whisking constantly to avoid lumps. Cook for 2-3 minutes, until the mixture thickens and coats the back of a spoon. -
Season the Sauce:
Stir in the paprika, garlic powder, salt, and pepper. Taste and adjust the seasonings if needed. -
Melt the Cheese:
Reduce the heat to low. Gradually add the Boar’s Head American cheese (cut into small pieces), 4 ounces of medium cheddar, and 4 ounces of sharp cheddar (reserving 4 ounces for the topping). Stir constantly until fully melted and smooth, adding the cheese in small increments. Be sure the heat is set to low to prevent burning. -
Combine with Pasta:
Add the cooked pasta to the cheese sauce and stir to coat the pasta evenly. Pour the cheesy pasta into a baking dish. Sprinkle with the reserved 4 ounces of cheddar cheese. -
Broil or Bake:
Set the oven to broil and broil for 2-3 minutes until the cheese topping is melted and bubbly. Alternatively, bake at 350°F for 12-15 minutes for a golden crust on top. -
Serve:
Serve immediately for the creamiest texture. If desired, sprinkle with dried parsley or extra paprika for garnish.
Notes
- Freshly Grated Cheese: It is highly recommended to grate your cheese from blocks rather than using pre-packaged grated cheese. Pre-grated cheese contains anti-caking agents that can affect the texture and melting quality of your mac and cheese.
- Boar’s Head American Cheese: You can find Boar’s Head American cheese in the deli section of most grocery stores. Make sure to ask for it to be cut fresh, and cut it into small pieces for easy melting.
- Optional Topping: You can top your mac and cheese with additional cheese or even breadcrumbs for extra crunch if you like.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Oven (Optional for broiling or baking)
- Cuisine: American