Ridiculously Creamy Macaroni and Cheese Recipe (Edit recipe)

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If you're searching for a macaroni and cheese recipe that's rich and undeniably creamy, look no further. The key is in the cheese sauce; made with 5 cheeses, sautéd onion, garlic, spices, heavy cream, and whole milk. With the secret ingredient taking it to top level creaminess and the perfect ratio of macaroni to velvety cheese sauce, this homemade mac and cheese recipe will be a forever favorite.

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PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 8

Ingredients

Macaroni & Cheese

1 lb Elbow Macaroni Pasta
5 Tbsp Unsalted Butter
0.25 cup Vidalia Onion, finely diced, about 1/2 small onion
1 clove Garlic, grated
1.5 cups Chicken Broth (Low Sodium)
0.25 cup All Purpose Flour
2.5 cups Whole Milk
2 cups Heavy Cream (Whipping Cream)
5.2 oz Boursin Garlic & Herb Cheese, broken into pieces
2 cups Asiago Cheese, shredded
1 cup White Cheddar Cheese, shredded
1.75 cup Monterey Jack Cheese, shredded
0.25 cup Parmesan Cheese, shredded
1 tsp Salt
0.5 tsp White Pepper, ground
2 tsp Dried Parsley
0.5 tsp Dry Mustard Powder

Optional Breadcrumb Topping

0.5 cup Breadcrumbs
0.25 cup Parmesan Cheese, shredded

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the Pasta: Cook the pasta in heavily salted water until al dente, typically about 1 minute less than recommended on the box. If cooking the pasta ahead of time– drain, add to a large bowl and stir in 1 Tablespoon of unsalted butter to prevent them from sticking. Set aside. The remaining steps can be done while the pasta cooks. I usually add in the pasta during step 2, right after I stir in the chicken broth.
In a large pot, melt the butter over medium heat. Add in the onion and cook until slightly softened, about 3 minutes. Adjust to medium-high heat and stir in the chicken broth. Bring to a high simmer, stirring occasionally, until the mixture reduces by half– about 15 minutes. It's important to not skip this step as too much liquid will cause the cheese sauce to be too thin. Once reduced, stir in the garlic and let it cook for 1 minute.
Adjust to medium heat. Vigorously whisk in the flour, little by little, and keep whisking to form a thick paste (roux). Keep whisking and allow the paste to cook for 1 minute. Then, slowly whisk in the milk, heavy cream, salt, white pepper, ground mustard and dried parsley. Bring to a simmer and allow the sauce to thicken, about 3-5 minutes.
Whisk in the the cheese until almost completely melted, about 1-2 minutes depending on freshly shredded or pre-shredded cheese. Remove from the heat and keep whisking until the cheese is fully melted.
Add the pasta to the cheese sauce, giving it a few stirs to ensure the pasta is completely coated. Serve immediately or bake, if desired.
Optional Baking: To bake, preheat the oven to 415°F. Pour the macaroni and cheese into a greased 9x13 inch baking pan. Top with breadcrumbs mixture and bake for 10 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

Notes

Make Ahead Instructions: This macaroni and cheese recipe can be made up to 2 days in advance. Prepare the macaroni and cheese through step 5, reserving ½ cup of the cheese sauce. Store the cheese sauce in an airtight container. Spoon the macaroni and cheese into a greased oven-safe 9x13 baking pan. Cover tightly and store in the refrigerator. The day of, spread the reserved ½ cup cheese sauce over the macaroni and cheese. Optional: sprinkle the top with breadcrumb topping. Cover with aluminum foil and bake at 350°F about 45 minutes or until warmed through.
Freezing Instructions: This macaroni and cheese recipe can be made frozen up to 3 months. Prepare the macaroni and cheese through step 5, reserving ½ cup of the cheese sauce. Store the cheese sauce in an airtight container. Spoon the macaroni and cheese into a greased oven-safe 9x13 baking pan. Cover tightly. Thaw overnight in the refrigerator. The day of, spread the reserved ½ cup cheese sauce over the macaroni and cheese. Optional: sprinkle the top with breadcrumb topping. Cover with aluminum foil and bake at 350°F about 45 minutes or until warmed through.
Pasta: You want a pasta that allows the cheese sauce to find its way into the crevasses, like an elbow or shell pasta. I often find myself grabbing the large elbow pasta (they aren't really large, but I find the small is just too small) since that's typically what I have on hand. Make sure you heavily salt the water for the pasta, around 1 Tablespoon (a must for all pasta!)
Milk & Heavy Cream: This combination of whole milk & heavy cream is recommended for creamiest cheese sauce. If using a lower fat percentage for milk, the sauce won't be as thick.
Cheese: I highly recommend to freshly grate the cheeses for best flavor and texture as pre-shredded contains less moisture. For the Boursin cheese, break into pieces prior to whisking into the sauce.
Breadcrumbs: Any type of breadcrumbs can be used– regular, seasoned, homemade, Panko, etc.
Roux: If you're not familiar with a roux, pronounced "roo", it's a way to thicken things like gravy, sauce, macaroni and cheese or soup – just like in my creamy chicken and rice soup.
Need this recipe to be gluten free? You can easily substitute the pasta with any gluten free pasta, use King Arthur Measure for Measure flour and gluten free breadcrumbs (if baking.)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1160
Fat:	80 g
Carbohydrates:	57 g
Protein:	56 g
Cholesterol:	254 g
Sodium:	1580 mg
Fiber:	3 g
Sugars:	6 g
Calculated per serving.