Macaroni and Cheese
A creamy and flavorful macaroni and cheese that blends five cheeses for the ultimate comfort food experience. Perfect for a cozy dinner or crowd-pleasing side dish.
Ingredients
Main Ingredients
- 1 lb elbow macaroni or substitute with cavatappi or shells
- 2 cups whole milk
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 0.5 tsp garlic powder optional
- 0.25 tsp ground mustard
- salt & pepper to taste
Cheese Blend
- 2 cups sharp cheddar cheese shredded
- 1 cup Gruyère cheese shredded
- 1 cup Fontina cheese shredded
- 0.5 cup Parmesan cheese grated
- 4 oz cream cheese
Instructions
- Boil the macaroni in salted water until al dente, about 7–8 minutes. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to form a light roux.
- Gradually whisk in milk and cream. Simmer and cook for 5–6 minutes until thickened.
- Lower the heat and stir in all the cheeses until fully melted and smooth.
- Combine the pasta with cheese sauce and pour into a greased baking dish. Top with extra cheese or breadcrumbs if desired.
- Bake at 375°F (190°C) for 20 minutes until bubbly and golden brown.
Notes
For a lighter version, use low-fat milk, substitute butter with olive oil, and add steamed vegetables like cauliflower or squash. Store in an airtight container up to 4 days or freeze for 3 months.