Classic Mac and Cheese

Velvet Gold: Queen's Mac and Cheese. This recipe delivers a mac and cheese that's far from ordinary; it’s a rich, creamy, and deeply flavorful dish reminiscent of the best restaurant offerings. The combination of sharp cheddar and Gruyère in a smooth bechamel sauce creates a truly luxurious experience, capped with a golden, bubbly finish.

I remember the first time I made this. The aroma of the melting cheeses alone was enough to make my mouth water. The taste? Absolutely divine. It was so rich and creamy, it felt like a special occasion dish, even on a regular weeknight.

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Essential Ingredients

• Elbow Macaroni: The classic choice for mac and cheese, these small, curved tubes hold onto the cheese sauce beautifully. Cook them just shy of al dente, as they’ll continue to cook in the oven.
• Unsalted Butter: Forms the base of the roux, adding richness and depth to the sauce. Using unsalted butter allows you to control the salt content of the dish.
• All-Purpose Flour: Thickens the bechamel sauce, creating a smooth, creamy base for the cheese. Ensure you whisk it thoroughly into the melted butter to avoid lumps.
• Whole Milk and Heavy Cream: These add richness and creaminess to the bechamel, creating the perfect consistency for the cheese sauce. Whole milk provides the necessary liquid, while heavy cream adds a luxurious texture.
• Sharp Cheddar Cheese: Provides a bold, tangy flavor that cuts through the richness of the sauce. Use a high-quality, aged cheddar for the best taste.
• Gruyère Cheese: Adds a nutty, slightly sweet flavor that complements the cheddar perfectly. It also melts beautifully, contributing to the creamy texture.
• Garlic Powder, Onion Powder, Paprika, Salt, and Black Pepper: These seasonings enhance the overall flavor profile, adding depth and complexity. Use fresh ground pepper for a more robust taste.
• Panko Breadcrumbs (Optional): Adds a crunchy topping, providing a delightful textural contrast to the creamy mac and cheese.

Creating the Mac and Cheese

Macaroni Cooking:

Start by cooking the elbow macaroni according to the package directions, but slightly undercook it. Drain the pasta and set it aside, ensuring it’s ready to absorb the rich sauce.

Roux Preparation:

In a large pot, melt the unsalted butter over medium heat. Once melted, gradually whisk in the all-purpose flour, creating a smooth roux. Continue whisking until the roux is golden and fragrant.

Bechamel Creation:

Slowly pour in the whole milk and heavy cream, whisking constantly to ensure a smooth, lump-free sauce. Continue whisking until the sauce begins to thicken and simmer gently.

Sauce Seasoning:

Add the garlic powder, onion powder, paprika, salt, and black pepper to the bechamel sauce. Simmer the sauce over low heat, allowing the flavors to meld and the sauce to thicken slightly.

Cheese Incorporation:

Reduce the heat to low, then gradually stir in the shredded sharp cheddar and Gruyère cheeses. Continue stirring until the cheeses are fully melted and the sauce is smooth and creamy.

Pasta Combination:

Fold the cooked macaroni into the cheese sauce, ensuring every piece is evenly coated. Gently stir until the pasta is thoroughly combined with the rich cheese sauce.

Baking Stage:

Transfer the mac and cheese to a baking dish. If desired, sprinkle panko breadcrumbs over the top for a crunchy topping. Bake at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.

Cooling and Serving:

Allow the mac and cheese to cool slightly before serving. This allows the sauce to thicken slightly and prevents burning your mouth.

My kids absolutely adore this recipe, and it's become a staple in our household. I always make sure to use freshly grated cheeses, as they melt more smoothly and add a superior flavor.

Serving Suggestions

This mac and cheese pairs beautifully with a simple green salad or roasted vegetables. It also complements grilled meats like chicken or steak. For a complete meal, serve it alongside a side of garlic bread or crusty rolls.

Variations

Experiment with different cheeses such as fontina, gouda, or Monterey Jack for unique flavor profiles. For a gluten-free version, use gluten-free pasta and flour. Add herbs, spices, or vegetables like broccoli or spinach for added flavor and nutrients.

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Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake at 350°F (175°C) until warmed through, or microwave in short intervals. You can also freeze mac and cheese before or after baking.

This Pasta Queen's Mac and Cheese recipe is a guaranteed crowd-pleaser. With its rich, creamy sauce and golden, bubbly finish, it’s sure to become a favorite in your kitchen.

Frequently Asked Questions

→ Can I add any spices to the cheese sauce?

Yes, a pinch of nutmeg or cayenne pepper can add extra flavor.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the mac and cheese and refrigerate it before baking.

→ How do I make a crunchy topping?

Mix panko breadcrumbs with melted butter before sprinkling on top.

→ What kind of cheese is best for this recipe?

A combination of shredded sharp cheddar and Gruyère cheese is recommended for a rich, flavorful sauce.

→ How long should I bake the mac and cheese?

Bake it at 375°F for 20-25 minutes, or until bubbly and golden.