The BEST Mac and Cheese
Ingredients
Pasta
elbow macaroni
454 g
Cheeses
white cheddar (freshly_grated)
227 g
sharp cheddar (freshly_grated)
227 g
gouda (freshly_grated)
227 g
Cream mixture
heavy cream
710 ml
whole milk
240 ml
cream cheese
113 g
white pepper
2 tsp
fine sea salt
2 tsp
garlic powder
2 tsp
onion powder
2 tsp
paprika
2 tsp
Roux base
unsalted butter
113 g
shallot (finely_diced)
1 piece
garlic (minced)
7 clove
all-purpose flour
3 tbsp
Layering cheese
cheddar (divided)
227 g
Instructions
Prep ingredients
Grate all cheeses and mince garlic and shallot.
Cook pasta
Bring a large pot of salted water to a boil and cook elbow macaroni until al dente.
Make roux
Melt butter in a large pan, add diced shallot and minced garlic, cook until fragrant. Whisk in flour to create a roux.
Build cream sauce
Gradually whisk in heavy cream and whole milk. Add cream cheese, spices and cook until thickened.
Combine pasta and sauce
Drain pasta and add to the cream sauce. Stir in grated cheeses until fully melted and creamy.
Finish and serve
Transfer to a serving dish, top with remaining cheddar and serve immediately while hot and creamy.
Original recipe
Storage
Best served fresh. Reheat gently to maintain creamy texture.
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