Description

This Upgraded Mac and Cheese recipe takes the classic comfort food to new heights with a creamy blend of sharp cheddar, mozzarella, and Gruyère cheeses. Cooked perfectly al dente and combined with a rich, velvety cheese sauce made from a buttery roux, whole milk, and heavy cream, this dish delivers smooth, cheesy goodness. You can enjoy it straight from the stovetop or bake it for a golden, bubbly crust.

Ingredients

Scale

Pasta

1 pound elbow macaroni

Cheese Sauce

4 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup Gruyère cheese, shredded
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground mustard or 1 teaspoon Dijon mustard (optional)
¼ teaspoon paprika or cayenne pepper (optional)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7 to 8 minutes. Drain the pasta and set aside.
Make the roux: In a large saucepan or deep skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux without browning.
Add milk and cream: Gradually pour in the whole milk and heavy cream while whisking constantly to prevent lumps. Cook the mixture for 4 to 5 minutes until it thickens into a creamy sauce.
Incorporate cheeses: Lower the heat and add the shredded sharp cheddar, mozzarella, and Gruyère cheeses a handful at a time. Stir continuously until the cheese melts completely, creating a smooth, creamy sauce.
Season the sauce: Add salt, black pepper, and optional ground mustard or Dijon mustard. For a subtle kick, stir in paprika or cayenne pepper, if desired. Mix thoroughly to combine all flavors.
Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat the pasta evenly with the creamy mixture.
Serve or bake: For a quick stovetop version, serve immediately while hot and creamy. Alternatively, transfer the mac and cheese to a buttered baking dish, top with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 20 minutes until the surface is golden brown and bubbly.

Notes

Use sharp cheddar for a richer flavor.
Gruyère adds a subtle nuttiness and smooth melt.
Baking gives a lovely crust but is optional for faster serving.
Adjust seasoning to taste, especially if using salted butter or cheeses.
For gluten-free, substitute all-purpose flour with a gluten-free blend.