Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Cook macaroni according to package directions. Drain and set aside.
- Step 2: While the pasta is cooking, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- Step 3: Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 5-7 minutes).
- Step 4: Reduce heat to low. Gradually add cheddar and Gruyere cheese, stirring until completely melted and smooth. Season with salt and pepper.
- Step 5: Add the cooked macaroni to the cheese sauce and stir to combine.
- Step 6: Serve immediately. For a baked version, transfer to a greased baking dish and bake at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
Notes
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
- Reheat mac and cheese with a splash of milk to restore its creamy texture, either on the stovetop over low heat or in the microwave in short intervals, stirring in between.
- Serve this extra creamy mac and cheese as a comforting side dish or topped with crispy breadcrumbs for added texture.
- For an even richer flavor, use freshly grated cheese instead of pre-shredded, as it melts more smoothly into the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American