Best Creamy Mac and Cheese
Anyone who knows me, knows how much I love mac and cheese, it is by far the best comfort food. I remember in grad school when I was really stressed, I would always crave this cheesy, creamy, carby goodness.
One of the most important aspects to creating a really creamy Mac and cheese is to shred all of the cheese yourself. Pre-shredded cheese contains an anti-caking ingredient that prevents the cheese from sticking together but also unfortunately creates a stringy, not-as-melty mac and cheese. I also like to buy macaroni without ridges. I find that the Mac and cheese without ridges is creamier and perhaps does not absorb as much liquid as the macaroni with ridges.
I think one of my favorite things about cooking is that every single recipe you try or create can be modified and made better over time. This is how this recipe evolved into what it is today and I have made so many delicious variations that I hope to share with you in the future. If you love this recipe, share it! Drop a comment below, follow on facebook or instagram, etc. Enjoy!
Ingredients:
1 lb Macaroni (the kind without any ridges)
4 oz velveeta, cut into small cubes
4 oz white cheddar, shredded
4 oz mascarpone
4 oz gruyere, shredded
1 cup heavy cream
1/2 cup whole milk
1/2 tsp mustard powder
1/2 tsp garlic powder
3/4 tsp ground cayenne pepper
1 tsp salt
1/2 tsp pepper, or to taste
4 tbsp butter
1/2 cup panko bread crumbs
Directions
Preheat oven to 400 degrees
Bring pot of salted water to a boil and cook macaroni per package directions, drain and transfer to 9x13 in (or 3 quart) baking dish
Meanwhile, in a medium sauce pan on medium-low heat combine cream, milk and cheese
Once the cheese has melted, add the mustard powder, garlic powder, cayenne pepper, salt, and pepper and stir to combine then pour pasta and combine
In a small bowl, melt 4 tbs butter then mix in panko bread crumbs, 1/4 tsp salt and 1/4 tsp garlic powder
Sprinkle bread crumb mixture over macaroni and bake for 10 min or until bread crumbs are toasted.
Let cool for 5-10 minutes then serve
Serves 10-12