Print

Best Rich Mac and Cheese Recipe

Print Recipe

★★★★★

4.9 from 355 reviews

This Best Rich Mac and Cheese recipe delivers an ultra creamy, perfectly smooth cheese sauce made with a blend of sharp cheddar, Gruyère, and white cheddar cheeses. The secret lies in the quality of cheese and balanced roux-based sauce using whole milk and heavy cream, resulting in indulgently rich, velvety macaroni and cheese. Optionally baked with a buttery panko breadcrumb topping for a crisp golden crust.

Ingredients

Scale

For the Pasta:

  • 1 lb elbow macaroni (or cavatappi, shells)
  • 1 tablespoon salt for pasta water
  • 2 tablespoons butter for tossing

For the Cheese Sauce:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground mustard powder
  • 1/2 teaspoon white pepper
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper (optional)

For the Cheese Blend:

  • 3 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1 cup white cheddar cheese, shredded
  • 1/2 cup cream cheese, softened

For Topping (Optional):

  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/2 cup additional shredded cheese

Instructions

  1. Cook the pasta perfectly. Bring a large pot of salted water to a rolling boil. Cook elbow macaroni according to package directions until al dente (usually 7-8 minutes). Drain and toss with butter to prevent sticking. Avoid overcooking since pasta continues cooking when combined with hot sauce.
  2. Make the roux base. In a large saucepan or Dutch oven, melt 4 tablespoons butter over medium heat. Add flour and whisk constantly for 2-3 minutes until the mixture turns golden and develops a nutty aroma. This step cooks out the raw flour taste and creates the base for a smooth sauce.
  3. Build the cheese sauce. Gradually whisk in the warmed whole milk and heavy cream, stirring continuously to prevent lumps. Continue whisking for 5-7 minutes until the mixture thickens enough to coat the back of a spoon. Add garlic powder, onion powder, ground mustard, white pepper, sea salt, and cayenne if using. The sauce should be thick but still pourable.
  4. Melt in the cheese blend. Remove the sauce from heat and add the softened cream cheese first, stirring until completely melted and smooth. Then add the shredded cheeses in small handfuls, stirring thoroughly after each addition until fully melted and silky. Adding cheese slowly prevents clumping and ensures a glossy, thick sauce that coats a spoon well.
  5. Combine and bake (optional). Fold the cooked pasta into the cheese sauce until well coated. For stovetop mac and cheese, serve immediately for a creamy dish. To bake, transfer the mixture to a greased 9×13-inch baking dish, top with the breadcrumb and melted butter mixture along with extra shredded cheese, and bake at 350°F (175°C) for 25-30 minutes until bubbly and golden brown on top.

Notes

  • Use block cheese and shred it yourself to avoid anti-caking agents that prevent smooth melting.
  • Whole milk is essential for richness—do not substitute low-fat milk as it will result in a thinner, less creamy sauce.
  • Do not overcook the pasta; it will continue to soften when combined with the hot cheese sauce.
  • Adding cheese slowly and off the heat prevents the sauce from becoming grainy and helps maintain a silky texture.
  • Breadcrumb topping is optional but adds a delightful crunchy contrast when baked.

Keywords: mac and cheese, creamy mac and cheese, baked mac and cheese, homemade cheese sauce, comfort food, cheddar mac and cheese, Gruyère mac and cheese

Find it online: https://bakedbylisa.com/best-rich-mac-and-cheese-recipe/