Creamy Mac and Cheese
A comforting homemade version of mac and cheese, creamy and cheesy, perfect for cozy meals or special occasions.
Ingredients
Pasta and Dairy
- 1 pound cavatappi shells Can substitute with any pasta shape.
- ¼ cup unsalted butter Use fresh quality butter for best flavor.
- ¼ cup all-purpose flour
- 1 cup milk Any kind of milk; 2% is recommended.
- 1¼ cups heavy whipping cream
- 1 cup shredded sharp cheddar cheese Can replace with other cheeses if desired.
- 1 cup shredded Mozzarella cheese
Seasonings
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
Preparation
- Cook the cavatappi shells in boiling water until al dente, according to package directions. Drain and set aside.
- In a medium pot, melt the butter over medium heat. Whisk in the flour, salt, and black pepper to form a roux.
- Slowly add the milk and heavy cream, whisking until well combined. Heat the mixture until it bubbles and thickens slightly.
- Reduce the heat to low and add in the shredded cheeses. Stir until melted and the mixture is smooth.
- Toss the cooked pasta with the cheese mixture. If it’s too thick, add 1-2 tablespoons more milk as needed.
- Let the macaroni and cheese sit for about 5 minutes to thicken a little more.
Notes
Serve hot, garnished with extra cheese or herbs. Pairs well with salad or steamed vegetables. To store leftovers, keep them in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of milk.