The Creamiest Mac and Cheese You’ll Ever Make
This classic macaroni and cheese offers a rich, creamy texture with tender elbow pasta enveloped in a smooth, savory cheese sauce. The dish is characterized by its comforting, cheesy flavor profile, enhanced by a hint of sharpness from cheddar and the melt-in-your-mouth quality of American cheese. A sprinkle of freshly ground black pepper adds a subtle aromatic finish. This stovetop preparation yields a consistently luscious and satisfying side or main dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 1x
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 cups whole milk
- 8 ounces sharp cheddar cheese, freshly shredded
- 8 ounces American cheese, sliced or cubed
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Pour in the whole milk and bring it to a gentle simmer, stirring occasionally. Do not boil.
- Reduce the heat to low. Gradually add the shredded sharp cheddar cheese and the American cheese, stirring continuously until both cheeses are completely melted and the sauce is smooth and creamy.
- Add the drained macaroni to the cheese sauce, stirring gently to ensure all the pasta is thoroughly coated.
- Season with salt and freshly ground black pepper to taste. Serve immediately.
Notes
For the creamiest sauce, use freshly shredded cheese rather than pre-shredded, as pre-shredded often contains anti-caking agents that can affect melt.
Do not overcook the pasta; it should still have a slight bite as it will continue to cook slightly in the hot cheese sauce.
If the sauce becomes too thick, you can thin it with a splash of warm milk.
This mac and cheese pairs wonderfully with grilled chicken or as a comforting side dish.
Nutrition
- Calories: 550 kcal
- Fat: 28g
- Carbohydrates: 50g
- Protein: 25g