Easy Mac and Cheese Recipe

Introduction

This Easy Mac and Cheese recipe delivers rich, creamy comfort food that’s perfect for any day of the week. Made with a blend of sharp cheddar, American cheese, and a touch of seasoning, it’s both classic and satisfying. You’ll have a cheesy, flavorful dish ready in under an hour.

Ingredients

• 1 lb Cavatappi Pasta (or elbow, penne, farfalle)
• 4 Tablespoons Butter
• 1/4 cup Flour
• 1 1/2 cups Whole Milk
• 1 1/2 cups Heavy Cream
• 8 ounces Sharp Cheddar (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 (may use 2 teaspoons)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes until it forms a smooth paste.
3. Step 3: Gradually pour in the heavy cream and whole milk, about 1/4 cup at a time, whisking constantly to prevent lumps. Cook for 2-3 minutes until thickened.
4. Step 4: Stir in the Dijon mustard, paprika, garlic powder, salt, and pepper. Adjust seasoning as desired.
5. Step 5: Reduce heat to low. Add the American cheese (cut into small pieces), 4 ounces medium cheddar, and 4 ounces sharp cheddar gradually, stirring constantly until melted and smooth.
6. Step 6: Add the cooked pasta to the cheese sauce and stir to coat evenly. Transfer to a baking dish and sprinkle with the remaining 4 ounces of sharp cheddar.
7. Step 7: Broil for 2-3 minutes until the top cheese is melted and bubbly, or bake at 350°F for 12-15 minutes. Serve immediately, garnished with dried parsley or extra paprika if desired.

Tips & Variations

• Use freshly grated cheese for better melting and flavor compared to pre-shredded cheese.
• Try adding a pinch of cayenne pepper for a subtle heat boost.
• For a crispy topping, add breadcrumbs mixed with melted butter before broiling.
• Substitute half-and-half for milk and cream if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to preserve creaminess; adding a splash of milk before reheating can help restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this mac and cheese?

Yes, you can use elbow macaroni, penne, farfalle, or any pasta shape that holds sauce well. Just adjust the cooking time according to the pasta package instructions.

How can I make this recipe ahead of time?

Prepare the cheese sauce and cook the pasta, then combine and refrigerate in a baking dish. When ready, top with the remaining cheese and bake or broil as directed. This helps maintain freshness and flavor.

Easy Mac and Cheese Recipe

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★★★★★

4.6 from 62 reviews

This Easy Mac and Cheese recipe delivers a creamy, cheesy delight made with a blend of sharp cheddar, American, and medium cheddar cheeses. The pasta is cooked al dente and combined with a rich, smooth cheese sauce thickened with a classic roux, then finished under the broiler for a bubbly, golden topping. Perfect for a comforting family meal or a cozy night in.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 1 lb Cavatappi Pasta (or elbow, penne, farfalle)

Cheese Sauce

• 4 Tablespoons Butter
• 1/4 cup 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, cut into small pieces)
• 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 (may use 2 teaspoons)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions until al dente. Generously salt the water to infuse flavor into the pasta. Drain and set aside.
2. Make the Roux: While the pasta water heats, melt butter in a large saucepan over medium heat. Whisk in the flour and cook for about 2 minutes until it forms a smooth paste, preventing a raw flour taste.
3. 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.
4. Season the Sauce: Stir in the Dijon mustard, paprika, garlic powder, salt, and pepper. Adjust seasonings to your taste for a balanced flavor.
5. Melt the Cheese: Reduce heat to low and gradually add the American cheese, medium cheddar, and half the sharp cheddar, stirring constantly until fully melted and smooth. Add cheese in increments and keep heat low to prevent separation.
6. Combine with Pasta: Add the cooked pasta to the cheese sauce and stir until evenly coated. Transfer the mixture to a baking dish. Sprinkle the remaining sharp cheddar cheese on top.
7. 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.
8. Serve: Serve immediately for the creamiest texture. Optionally garnish with dried parsley or extra paprika for color and flavor.

Notes

• Use freshly grated cheese for better melting and flavor.
• Be careful not to overcook the pasta; al dente texture is ideal to prevent mushiness.
• Whisk constantly when adding dairy to avoid lumps in the sauce.
• If you prefer a crustier topping, use the broil method; for a softer top, bake at 350°F.
• Adjust seasoning and mustard quantity to taste to customize flavor.

Keywords: mac and cheese, easy mac and cheese, creamy mac and cheese, baked mac and cheese, comfort food, cheesy pasta