World's Best Mac and Cheese
Creamy, cheesy, and irresistibly golden
This ultra-creamy mac and cheese features layers of gooey melted cheese, rich homemade sauce, and a perfectly golden top that makes it impossible to stop at one serving.
Equipment
Ingredients
Main Ingredients
elbow macaroni (dry)
450 g
sharp cheddar cheese (shredded)
300 g
mozzarella cheese (shredded)
200 g
whole milk (room_temperature)
500 ml
unsalted butter (room_temperature)
60 g
all-purpose flour (sifted)
45 g
garlic (minced)
3 cloves
kosher salt
5 g
black pepper (ground)
2 g
paprika
2 g
dijon mustard
15 g
Instructions
Cook the pasta
Boil the elbow macaroni in salted water until just al dente, then drain and set aside.
Prepare cheese sauce base
Melt butter in a saucepan, add minced garlic and cook until fragrant, then whisk in flour to make a roux.
Make the cheese sauce
Gradually whisk in the milk, then add Dijon mustard, salt, pepper, and paprika. Cook until the sauce thickens.
Add the cheese
Remove from heat and gradually stir in the shredded cheddar and mozzarella until completely melted and smooth.
Combine pasta and sauce
Add the cooked and drained macaroni to the cheese sauce and stir until every piece is coated.
Bake until golden
Transfer to a buttered baking dish, top with remaining cheese, and bake until bubbly and golden brown on top.
Original recipe
Storage
Cover with foil when reheating in oven to prevent drying out
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