Extra Creamy Mac and Cheese
A stovetop or baked mac and cheese with a silky sauce, Parmesan finish, and an optional golden crunchy topping—fast enough for weeknights and special enough for holidays.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6
Ingredients
– 12 oz elbow or ditalini pasta
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk (plus 1/2 cup cream, optional)
– 2 cups sharp cheddar, freshly shredded
– 1/2 cup grated Parmesan
– 4 oz cream cheese (optional)
– 1 tsp Dijon mustard
– 1/2 tsp paprika
– 1/2 tsp garlic powder
– 1 cup panko + 2 tbsp melted butter (baked finish)
– Kosher salt and pepper
Instructions
1. Boil pasta in salted water to just shy of al dente; drain.
2. Make a roux with butter and flour; whisk in milk (and cream) until glossy.
3. Season, then off heat melt in cheddar, Parmesan, and cream cheese.
4. Fold in pasta; adjust with a splash of pasta water as needed.
5. Bake with buttered panko at 375°F for 15–20 minutes for a crunchy top (optional).
Notes
Use elbows for classic appeal or ditalini for sauce pockets. Reheat with a splash of milk to revive the sauce’s sheen.
Find it online: https://www.elitesrecipes.com/easy-extra-creamy-mac-and-cheese/