Creamiest Mac and Cheese
ID: a67cb926...
This baked macaroni and cheese is incredibly rich and creamy, featuring a smooth roux-based cheese sauce enhanced with a touch of cream cheese for ultimate silkiness and tang.
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🍳 Cooking Flow
Boil elbow macaroni in salted water until slightly al dente, then drain. → Shred sharp and white cheddar blocks to ensure a smooth melt. → Make a roux with butter and flour, then whisk in milk, mustard powder, cream cheese, and part of the shredded cheese to form the sauce. → Combine the pasta with the sauce, layer with the remaining cheese in a greased baking dish, and bake at 350°F for 30 minutes.
Cooking Steps
Brief Cooking Order
Boil elbow macaroni in salted water until slightly al dente, then drain. → Shred sharp and white cheddar blocks to ensure a smooth melt. → Make a roux with butter and flour, then whisk in milk, mustard powder, cream cheese, and part of the shredded cheese to form the sauce. → Combine the pasta with the sauce, layer with the remaining cheese in a greased baking dish, and bake at 350°F for 30 minutes.
Introduction
This baked macaroni and cheese is incredibly rich and creamy, featuring a smooth roux-based cheese sauce enhanced with a touch of cream cheese for ultimate silkiness and tang.
Step 1
Cook the elbow macaroni in salted boiling water, cooking it about 2 minutes less than the package instructions. Drain and set aside.
Step 2
Shred the sharp cheddar and white cheddar blocks using a food processor or a manual grater.
Step 3
Melt the butter in a large pot over medium heat. Whisk in the flour and cook, stirring constantly, for 3 to 4 minutes to create a smooth roux.
Step 4
Whisk in the dried mustard powder, then slowly pour in the whole milk while whisking continuously. Bring to a simmer and let bubble for about 5 minutes until thickened.
Step 5
Add the cream cheese to the sauce and whisk until melted. Season with salt and black pepper.
Ingredients List
Important Notes
Always shred cheese from blocks instead of buying pre-shredded packs; block cheese lacks anti-clumping starches and melts much smoother.
Slightly undercook the pasta so it doesn't get mushy while absorbing sauce in the oven.
Cream cheese adds a nice tang and extra silkiness, helping to cut through the heavy richness.
To make ahead, assemble and refrigerate covered. Take it out 1 hour before baking to come to room temperature, noting it may take longer to bake.
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