Creamiest Mac & Cheese
Equipment
Ingredients
Ingredients
elbow macaroni
400 g
butter
50 g
flour
40 g
tomato paste
15 g
paprika
3 g
garlic
2 cloves
whole milk (hot)
700 g
heavy cream 35%
200 g
cheddar
250 g
mozzarella
100 g
parmesan
100 g
cream cheese
100 g
Dijon mustard
15 g
garlic powder
1.5 g
black pepper (freshly ground)
2 g
salt
5 g
pasta cooking water
150 g
Instructions
Cook the pasta
Boil elbow macaroni in salted water until al dente, reserving 150 g of pasta water.
Prepare the roux
Melt butter, add garlic and flour, cook until fragrant, then add tomato paste and paprika.
Build the sauce
Gradually whisk in hot milk and cream to create a smooth béchamel, then season with Dijon mustard, garlic powder, salt and pepper.
Melt the cheeses
Add cheddar, mozzarella, parmesan and cream cheese to the sauce and stir until completely melted and silky.
Combine pasta with sauce
Add cooked pasta and reserved pasta water, mixing until every piece is coated in the ultra-creamy cheese sauce.
Gratin under the grill
Transfer to a baking dish, sprinkle extra cheese on top and grill for 5 minutes until golden and bubbling.
Original recipe
Storage
Reheat with a splash of milk to restore creaminess
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.