I'd like to take you to the movies, but they don't allow you to bring your own snacks (;
I'd like to take you to the movies, but they don't allow you to bring your own snacks (;
My Creamy Mac and Cheese Recipe
Savory, tangy, and gooey. A holiday-table classic with a four-cheese sauce.
prep time: 20 min
cook time: 35 min
I don’t really like to let the rules of food dictate me, so keep an open mind with this recipe and make sure you read through the tips!
I am so incredibly thankful for you all, HAPPY HOLIDAYS!!
Savory, tangy, and gooey.
Level of Difficulty: Easium (easy to medium)
Servings: 6-8 people
From the Kitchen
Cheese tip: Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents, which can prevent it from melting smoothly.
Roux benefits: A roux helps to stabilize the cheese sauce, giving it a creamy consistency without separating.
Baking tip: Baking at 375°F gives a slightly crisp top layer while keeping the interior gooey. Cover with foil if you prefer it creamier without any crust.
Equipment: large pot, colander, cheese grater, whisk, baking dish, measuring cups and spoons.
This recipe is near and dear to my heart and I truly hope it will be to you too! Don’t forget to comment your thoughts and tag me (@hungrymockingbird) if you try it!
Why This Works:
Four freshly shredded cheeses melted in stages into a bloomed-spice roux with evaporated milk and heavy cream, so the sauce stays creamy and never breaks
My Creamy Mac and Cheese Recipe
Ingredients
Cheeses (2 cups shredded cheese is one 8oz block!)
- 2 cups gouda shredded fresh
- 2 cups provolone shredded fresh
- 2 cups sharp cheddar shredded fresh
- 2 cups colby jack shredded fresh
Pasta
- 1 lb cavatappi or elbow macaroni
Seasonings
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
Sauces
- 1 tsp soy sauce
- 2 tsp Worcestershire sauce
Roux
- ½ cup unsalted butter 1 stick
- ½ cup all-purpose flour
Liquids
- 2 12oz cans evaporated milk
- 1 cup heavy cream
Garnish
- chopped chives
Instructions
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Cook the pasta: Boil the pasta for 2 minutes less than package instructions (usually 5-7 minutes). Drain and set aside.
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Shred the cheese: While the pasta cooks, shred all cheeses and mix them together in a large bowl.
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Make the roux: Preheat oven to 350°F. In the same pot, melt the butter over medium heat. Once bubbling, add salt, black pepper, garlic powder, and smoked paprika, stirring for 30 seconds to bloom the flavors. Stir in soy sauce and Worcestershire sauce.
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Add the flour: Turn the heat to the lowest it will go! Sprinkle in the flour and whisk continuously for about 2 minutes to cook out the raw taste. This forms a smooth roux that will thicken the sauce.
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Make the sauce: Slowly pour in the evaporated milk, whisking constantly until smooth (like seriously whip the crap out of it). Repeat with the heavy cream, whisking to fully combine.
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Incorporate the cheese: Add three-quarters of the shredded cheese in three portions. First ⅓: stir until fully melted. Second ⅓: stir until fully melted. Final ⅓: stir briefly, allowing it to partially melt for a gooey texture.
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Combine with pasta: Add the cooked pasta to the cheese sauce, folding until evenly coated.
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Bake: Pour the mac and cheese into a 9x13 baking dish. Sprinkle the remaining cheese on top. Bake at 350°F for 30 minutes until golden and bubbly. Broil immediately if needed for a golden top, 3-4 minutes or until the cheese crust is to your liking.
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Garnish and serve: Top with chopped chives and serve warm.
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