Creamy Mac and Cheese Recipe
This ultra-creamy mac and cheese delivers a velvety, cheese-packed sauce that clings to every noodle. Perfect for weeknight dinners or indulgent sides, it’s comfort food done right—smooth, rich, and irresistible.
Ingredients List
2 cups elbow macaroni
4 tablespoons butter
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Pinch of cayenne pepper (optional)
Step-by-Step Instructions
Step 1: Cook macaroni in salted water until al dente. Drain and set aside.
Step 2: In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to create a roux.
Step 3: Slowly whisk in milk and cream. Cook, stirring constantly, until thickened (5–7 minutes).
Step 4: Reduce heat to low. Stir in cheddar and Monterey Jack until smooth and melted.
Step 5: Season with salt, pepper, garlic powder, and cayenne (if using). Add macaroni and stir until fully coated. Serve hot.
Cooking Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings
Serves 4
Nutritional Information (approx. per serving)
Calories: 520
Carbs: 35g
Protein: 18g
Fat: 34g
Storage Instructions
Store in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop with a splash of milk.
Pairings/Suggestions
Pairs well with steamed broccoli, crispy tofu, or roasted chicken.
Add cooked bacon or sautéed mushrooms for extra richness.
Seasonal Relevance
A hearty favorite during fall and winter, but enjoyed all year round.
Conclusion
Creamy mac and cheese is the gold standard of comfort food. This stovetop version delivers that classic gooey texture in just 20 minutes—perfect for any cheesy craving.
Creamy Mac and Cheese Recipe
Course: Uncategorized4
servings5
minutes15
minutes520
kcalRich, smooth, and ultra-comforting, this creamy mac and cheese uses cheddar and Monterey Jack for a perfectly melty stovetop classic—quick, easy, and irresistibly cheesy.
Ingredients
2 cups elbow macaroni
4 tablespoons butter
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Pinch of cayenne pepper (optional)
Directions
- Cook macaroni in salted water until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to create a roux.
- Slowly whisk in milk and cream. Cook, stirring constantly, until thickened (5–7 minutes).
- Reduce heat to low. Stir in cheddar and Monterey Jack until smooth and melted.
- Season with salt, pepper, garlic powder, and cayenne (if using). Add macaroni and stir until fully coated. Serve hot.
Recipe Video
Notes
- Freshly shredded cheese melts best
Stir sauce constantly for a creamy texture
Cayenne adds optional heat
FAQs
Q1: Can I use pre-shredded cheese?
You can, but freshly shredded melts smoother and avoids grainy texture.
Q2: How do I make it spicier?
Add cayenne, chili flakes, or a dash of hot sauce for a kick.
Q3: Can I use different cheeses?
Absolutely! Gruyère, fontina, or gouda are great melty options.
