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Upgraded Creamy Mac and Cheese

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A comforting and rich mac and cheese recipe that combines sharp cheddar and Gruyere cheese with customizable add-ins for a deliciously creamy experience.

Ingredients

Scale
  • 8 oz pasta (elbow macaroni, cavatappi, rotini, or shells)
  • 1 tablespoon unsalted butter
  • 1 cup whole milk or half and half
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Gruyere or Monterey Jack cheese, shredded
  • Salt to taste
  • Optional add-ins:
  • 1/2 cup cooked bacon bits
  • 1/2 cup sautéed spinach
  • 1/4 cup caramelized onions
  • 1 tablespoon hot sauce

Instructions

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions (usually 7 to 9 minutes). Drain and set aside.
  2. Make the cheese sauce: In a large saucepan over medium heat, melt the butter. Stir in the milk or half and half, followed by the Dijon mustard, garlic powder, smoked paprika, and black pepper. Heat until you see gentle steam rising.
  3. Melt in the cheese: Reduce the heat to low. Slowly add the shredded sharp cheddar and Gruyere, stirring continuously until completely melted and the sauce is smooth.
  4. Combine pasta and sauce: Add the drained pasta to the cheese sauce and stir to coat evenly. Taste and season with additional salt or pepper if needed.
  5. Add optional mix-ins if using: Stir in any cooked mix-ins like bacon, spinach, or onions. Serve hot immediately.

Notes

For best flavor, use freshly shredded cheese. You can prepare the cheese sauce a day in advance. If the sauce is too thick, whisk in a little extra milk to loosen it up.

Nutrition

Find it online: https://us.recipesfood.org/upgraded-creamy-mac-and-cheese/

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