If you love super creamy, ultra cheesy mac and cheese then this is for you. With just the right amount of a few basic ingredients, you can whip up a batch of melty, luxurious comfort food that you are going to love.
Let’s get started…
Begin by gathering 6 tablespoons of butter, 1/3 cup of all purpose flour, 5 1/4 cups of whole milk, 4 ounces of cream cheese, 8 ounces of white cheddar, 8 ounces of sharp yellow cheddar, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
You will also need 16-24 ounces of your favorite dried pasta. If you use 16 ounces, you will have a super creamy mac and cheese with lots of sauce, but this amount of cheese sauce will also work with 24 ounces giving you 8 healthy sized servings. It’s flexible depending on how saucy you want it to be and how many servings you want to get out of it.
Today, I am using cavatelli because I am super obsessed with the way these long, curvy shells hold so much cheese sauce, but you could use elbow macaroni, classic shells, cellentani, cavatappi… any shape that will hold sauce well will do.
Start by shredding 8 ounces of white cheddar and 8 ounces of sharp cheddar. Pre-shredded cheese is coated in something that prevents it from clumping in the bag and this unfortunately also prevents it from melting down smooth, so I highly recommend shredded blocked cheese for this recipe.
Once your cheese is shredded, bring a large pot of water to a rolling boil. Once its boiling, add a large pinch of salt and boil your pasta according to the manufacturers instructions.
While the pasta is cooking, place 6 tablespoons of butter in a deep pot or dutch oven over medium heat. Once the butter has melted, add 1/3 cup of all purpose flour into the melted butter and cook stirring consistently for about 2 minutes before carefully adding 5 1/4 cups of whole milk.
Bring the milk up to a simmer and let it simmer until it begins to thicken slightly. Do not begin adding the cheese until the milk has thickened slightly or your sauce will be too loose and not as creamy as it should be.
Once the milk has thickened, reduce the heat to low and add 4 ounces of cream cheese, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir until the cream cheese melts.
Add the shredded cheese a little at a time until it has all been added and melted down smooth.
Add the cooked pasta directly into the cheese sauce and mix until it is fully incorporated and then cover the pot and remove it from the heat.
Let the covered pot of creamy mac and cheese sit on a heat proof surface for a few minutes before serving. This will give the pasta a chance to become friends with the cheese sauce.
Give the macaroni and cheese a good stir before scooping it out into big, deep bowls (the bigger, the better). You can garnish your bowls with some extra black pepper, herbs or even some grated parmesan.
This mac and cheese is my go to classic, creamy recipe that you can whip up in minutes and enjoy all week long.
Creamy Cheddar Mac & Cheese
Ingredients
- 16-24 ounces of dried pasta
- 6 tablespoons of butter
- 1/3 cup of all purpose flour
- 5 1/4 cups of whole milk
- 4 ounces of cream cheese
- 8 ounces of white cheddar, shredded
- 8 ounces of sharp cheddar, shredded
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Shred 8 ounces of white cheddar and 8 ounces of sharp cheddar and set aside for now
- Bring a large pot of water to a rolling boil
- Add a big pinch of salt and cook 16 ounces of dried pasta according the manufacturers instructions
- While the pasta is cooking, add 6 tablespoons of butter into a large pot or dutch oven and place over medium heat
- Once the butter is melted, sprinkle 1/3 cup of all purpose flour over the melted butter and whisk consistently for about 2 minutes or until the roux just begins to become lightly golden
- Carefully pour 5 1/4 cups of whole milk into the roux whisking to combine
- Once the pasta is done, drain it and set it aside for now
- Bring the mixture to a gentle simmer and let the sauce cook until it begins to thicken (do not add the cheese until this sauce has thickened slightly)
- Reduce the heat as low as possible and stir in the cream cheese until melted
- Add the shredded cheese a little at a time along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until it has all been added and is melted smooth
- Stir in the cooked pasta and remove the pot from the heat
- Cover the pot or dutch oven and allow the mac and cheese to sit for a few minutes before serving
- Enjoy immediately
- Store leftovers in the refrigerator in an airtight container
