Description
Rich and creamy mac and cheese with a blend of delicious cheeses.
Ingredients
Scale
- 1 lb. elbow macaroni
- 6 tablespoons butter
- 6 tablespoons flour
- 1 ½ cups heavy cream
- 2 ½ cups milk
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
- 3 cups cheddar (shredded)
- 2 cups Gruyere (shredded)
- 1 cup Gouda (shredded)
Instructions
- Preheat oven to 325° F. Measure out ingredients before beginning.
- Begin boiling pasta water for the macaroni while you prepare the cheese sauce. Salt the water once a boil is reached.
- Meanwhile, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 2 minutes, it should start to turn a light brown.
- Add the heavy cream/milk in small splashes, stirring continuously.
- Let it simmer, uncovered, while you boil the macaroni for 1 minute less than al dente (about 7 minutes, refer to package). Stir both the sauce and the macaroni periodically.
- Add the seasonings and hot sauce to the sauce. Remove from heat.
- Gradually sprinkle in 4 cups of shredded cheese. Stir continuously until smooth and combined. If it seems too thick, add a splash of milk.
- Drain the macaroni and add it to the warm pot you boiled it in. Pour the cheese sauce on top and stir to combine. Transfer to a lightly greased 9 x 13-inch casserole dish. Top with remaining 2 cups of cheese.
- Bake uncovered for 20 minutes. If desired, broil at 450° F for 2-3 minutes to brown the top. Serve!
Notes
- For added flavor, try using different types of cheese or adding cooked bacon.
- Leftover mac and cheese can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg