My Favorite Mac and Cheese

Here’s a Really Good Mac and Cheese recipe — ultra-creamy, rich, and totally satisfying. Perfect for holidays, potlucks, or weeknight comfort food.

🧀 Really Good Mac and Cheese

Ingredients

For the pasta:

• 1 lb elbow macaroni (or shells)

For the cheese sauce:

• 4 tbsp (1/2 stick) butter

• 1/4 cup all-purpose flour

• 3 cups whole milk (warm)

• 1 cup heavy cream

• 1/2 tsp garlic powder

• 1/2 tsp mustard powder (optional, but adds depth)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 3 cups sharp cheddar cheese, shredded

• 1 cup Gruyère or Monterey Jack, shredded

• Optional: 1/4 tsp cayenne or a dash of hot sauce for kick

For topping (optional):

• 1 cup panko breadcrumbs

• 2 tbsp melted butter

• 1/4 cup Parmesan cheese

Instructions

1. Boil the pasta just until al dente. Drain and set aside.

2. Make the roux:

   • In a large saucepan, melt butter over medium heat.

   • Whisk in flour and cook for 1–2 minutes (until lightly golden).

3. Add milk & cream:

   • Slowly whisk in warm milk and cream until smooth.

   • Stir in garlic powder, mustard powder, salt, pepper, and optional cayenne.

4. Add cheese:

   • Once sauce thickens (about 5–7 minutes), remove from heat and stir in shredded cheeses until melted and smooth.

5. Combine pasta and sauce:

   • Add pasta to the sauce and mix well. Taste and adjust seasoning.

6. Optional bake:

   • Pour into a greased 9x13 baking dish.

   • Mix panko, melted butter, and Parmesan and sprinkle over top.

   • Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden brown.

✅ Tips for Next-Level Mac & Cheese

• Add cooked bacon, caramelized onions, or lobster for gourmet versions.

• Use smoked cheese or truffle oil for flavor depth.

• Always shred cheese fresh — pre-shredded can be grainy in sauce.