Description
The only mac and cheese recipe you’ll ever need. Incredibly creamy, packed with three cheeses, and perfect for making ahead. A show-stopping Thanksgiving side dish that everyone will remember.
Ingredients
- 500 g (5 cups) elbow pasta
- 800 ml (3 ⅓ cups) evaporated milk
- 300 g (1 ¼ cups) heavy cream
- 600 g (6 cups) mozzarella cheese
- 350 g (3 cups) cheddar cheese
- 450 g (4 cups) smoked gouda cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 garlic cloves
- 1 teaspoon salt
- 1 tsp dijon mustard
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Fresh parsley for decoration (optional)
Instructions
Prep the Cheese & Pasta
- Grate all the cheeses. Leave them at room temperature; do not put them back in the fridge.
- Cook the pasta in well-salted water, following the package instructions but for 2 minutes less than the recommended time (it will finish cooking in the oven). Drain thoroughly.
Sauté Aromatics & Make the Roux
- Mince the garlic cloves.
- In a large pot over medium-low heat, melt the butter and cook the garlic until fragrant, being careful not to burn it.
- Add the flour and cook, stirring constantly with a spatula or whisk, until you have a light “blonde roux.” Do not let it brown.
Create the Cheese Sauce
- Whisk in the evaporated milk and heavy cream until smooth.
- Add the Dijon mustard, salt, black pepper, white pepper, smoked paprika, onion powder, and garlic powder.
- Keep stirring until the sauce thickens slightly.
Melt the Cheese & Combine
- Turn off the heat. Add the grated cheeses in two parts, reserving a handful for the top. Stir until the sauce is completely smooth and the cheese is fully melted.
- Taste the sauce and adjust seasoning if needed.
- Add the cooked, drained pasta to the pot and stir until evenly coated.
Assemble and Broil
- Preheat your oven’s broiler (grill) setting.
- Transfer the mac and cheese to an oven-safe dish. Sprinkle the reserved cheese evenly over the top.
- Place the dish under the broiler until the top is golden brown and bubbly. This can take anywhere from 2 to 10 minutes, so watch it closely to prevent burning.
Serve
- Let it cool for a few minutes before serving. Garnish with fresh parsley if desired. Enjoy!
Notes
- Always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and prevent it from melting smoothly.
- Letting the shredded cheese sit out before using it is a small step that makes a huge difference! It melts more evenly and quickly, helping you avoid a broken sauce.
- Undercooking the pasta is crucial! It will continue to absorb liquid and cook in the hot sauce and oven, ensuring it doesn’t become mushy.
- Never boil the sauce after adding the cheese. The high heat can cause the proteins to tighten and squeeze out the fat, resulting in a greasy, split sauce. Always melt the cheese with the heat off.
Nutrition
- Serving Size: 1 portion
- Calories: 780
- Sugar: 13g
- Sodium: 950mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg