Creamy Mac and Cheese

Looking for the ultimate creamy mac and cheese recipe? This stovetop version is rich, cheesy, and incredibly easy to make. Perfect for weeknight dinners or as a side dish for any occasion. Made with sharp cheddar, mozzarella, and a smooth homemade sauce, it’s the best comfort food in under 30 minutes. Great for family meals or potlucks, this mac and cheese will become a go-to favorite. Ingredients for Creamy Mac and Cheese Cavatappi pasta: A fun, curly pasta that holds the creamy cheese sauce well. Unsalted butter: Forms the base of the roux, creating a smooth, rich sauce. All-purpose flour: Helps thicken the cheese sauce to the perfect consistency. Milk and heavy whipping cream: A blend of these two creates the creamy texture you want in mac and cheese. Shredded sharp cheddar cheese: For that classic cheesy flavor. Shredded mozzarella cheese: Adds a creamy, melty texture. Salt and black pepper: Simple seasonings that balance out the flavors. How to Make Creamy Mac and Cheese Cook the Pasta: Boil your cavatappi until al dente, following the package directions. Drain and set aside. Prepare the Cheese Sauce: In a medium pot, melt butter over medium heat. Whisk in the flour, salt, and pepper to form a roux. Gradually add milk and heavy cream, whisking until the mixture is smooth. Let it bubble and thicken slightly. Add the Cheese: Lower the heat and stir in the sharp cheddar and mozzarella. Keep stirring until the cheeses melt into a smooth, creamy sauce. Combine and Serve: Add the cooked pasta to the cheese sauce and toss to coat. Let it sit for 5 minutes to thicken before serving. Use your ← → (arrow) keys to browse Recipe Variations to Try Cheese Mix: Swap out mozzarella for a combination of shredded Parmesan or cheddar jack for a richer flavor. Spices: Add 2 teaspoons of garlic powder or a dash of paprika to give the dish a subtle kick. Extra Creamy: For a creamier mac and cheese, increase the amount of heavy cream or add a dollop of cream cheese. What to Serve with Mac and Cheese Grilled or roasted vegetables: Broccoli, asparagus, or green beans pair well with mac and cheese, adding a healthy, fresh element to balance the richness. Salad: A crisp, green salad with a light vinaigrette is a great way to cut through the creaminess of the dish. Proteins: Serve with grilled chicken, BBQ ribs, or crispy bacon for a heartier meal. Tips for Making Stovetop Mac and Cheese Don’t Overcook the Pasta: Boil until just al dente, as the pasta will continue to soften when mixed with the cheese sauce. Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Shredding your own cheese gives the sauce a creamier texture. Low Heat for the Cheese: Once you add the cheese, lower the heat to avoid curdling. Stir gently until the cheese melts into the sauce. Adjust Consistency: If the sauce becomes too thick, add a splash of milk to reach your desired consistency. Serve Immediately: Mac and cheese is best enjoyed fresh. If you need to reheat, add a little milk to restore the creaminess. With these tips and variations, you’ll have a perfect, creamy mac and cheese every time! Use your ← → (arrow) keys to browse Creamy Mac and Cheese Recipe by 50KrecipesCourse: MainCuisine: American Servings 6 servings Prep time 20 minutes Cooking time 15 minutes Looking for the ultimate creamy mac and cheese recipe? This stovetop version is rich, cheesy, and incredibly easy to make. Perfect for weeknight dinners or as a side dish for any occasion. Made with sharp cheddar, mozzarella, and a smooth homemade sauce, it’s the best comfort food in under 30 minutes. Great for family meals or potlucks, this mac and cheese will become a go-to favorite. Ingredients Cavatappi pasta (1 pound) Unsalted butter (¼ cup) All-purpose flour (¼ cup, see Notes) Salt (¾ teaspoon) Black pepper (½ teaspoon) Milk (1 cup, any kind; 2% used in this recipe) Heavy whipping cream (1¼ cups) Shredded sharp cheddar cheese (1 cup) Shredded mozzarella cheese (1 cup) Use your ← → (arrow) keys to browse Directions Cook the Pasta: In a large pot, boil water and cook the cavatappi pasta until al dente, following the package instructions. Drain and set aside. Make the Roux: In a medium pot, melt the butter over medium heat. Whisk in the flour, salt, and pepper to form a roux. Note: This mac and cheese is intentionally mild. If you want to enhance the flavor, consider adding garlic powder, paprika, or onion powder. Add Milk and Cream: Slowly whisk in the milk and heavy cream. Continue to cook, stirring frequently, until the mixture begins to bubble and thickens slightly. Melt the Cheese: Reduce the heat to low and stir in the shredded cheddar and mozzarella cheeses. Stir until the cheeses are completely melted and the sauce is smooth. Combine with Pasta: Add the cooked pasta to the cheese sauce and toss to coat evenly. If the sauce feels too thick, you can thin it out by adding 1-2 tablespoons of milk. Thicken and Serve: Allow the macaroni and cheese to sit for 5 minutes before serving so the sauce can thicken. Notes Flour Adjustment: The original recipe called for ½ cup of flour, but to avoid an overly thick sauce, ¼ cup is recommended. Adjust according to your preference. Enhancing Flavor: For extra flavor, try adding 2 teaspoons of garlic powder and a pinch of paprika or ground nutmeg. Cheese Variations: For a more robust cheesy flavor, use a combination of ¼ cup shredded Parmesan or cheddar jack, ¾ cup shredded mozzarella, and 1 cup shredded sharp cheddar.