Description
Creamy baked macaroni and cheese with a rich, velvety cheese sauce and golden bubbly top. The perfect homemade mac and cheese for holidays or Sunday dinners.
Ingredients
- 5 cups elbow macaroni
- 1/2 cup unsalted butter (1 stick)
- 3 tablespoons flour
- 2 cups of whole milk
- 1 cup heavy cream
- Salt & Pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Creole seasoning (optional)
- 4 cups of cheese, shredded. (I like to use Colby Jack, smoked Gouda, mild cheddar, and gruyere)
- 1/2 cup sour cream
Instructions
- Preheat the oven to 375°F.
- Make the roux: In a large pot, melt the butter over medium heat until it begins to gently bubble. Stir in the flour and cook, stirring constantly, for about 1 minute until you have a smooth, light blond roux.
- Build the sauce: Slowly pour in the milk and heavy cream, whisking continuously over medium heat until the flour is fully incorporated. Once the mixture comes to a gentle boil and begins to thicken, reduce the heat to medium-low.
- Add cheese and seasonings: Fold in the shredded cheese, salt, black pepper, smoked paprika, Creole seasoning, and sour cream. Stir slowly until the sauce is smooth, creamy, and fully melted, 3–5 minutes.
- Combine with pasta: Pour the cheese sauce over the cooked pasta and stir until every noodle is coated. Transfer to a baking dish and top with more shredded cheese.
- Bake: Bake for 30-35 minutes, or until the top is golden brown and bubbling. Let it rest for a few minutes, then serve warm.
Notes
Shred your own cheese
Pre-shredded cheese is coated in anti-caking agents that keep it from melting smoothly. Freshly grated cheese will give you a richer, creamier sauce.
Don’t overcook the pasta
Cook the macaroni just until al dente. If it’s too soft, it will become mushy once baked.
Use a blend of cheeses
Combining cheeses gives you the best flavor and texture. Smoked Gouda adds depth, cheddar adds sharpness, Colby Jack adds creaminess, and a touch of Velveeta keeps everything silky and smooth.
Season the sauce, not the pasta
Add your seasonings while the cream mixture is cooking so they bloom and flavor every layer of the dish.
Bake uncovered
This helps the top brown beautifully and gives you that golden, bubbly finish without drying out the center.
Making it ahead?
Assemble the mac and cheese, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake until hot and bubbly (you may need 5–10 extra minutes).