📝 About This Recipe
This isn't just a meal; it's a warm hug in a bowl designed specifically to win over even the pickiest of little eaters. We've perfected a silky-smooth cheese sauce that clings to every curve of the pasta, ensuring a burst of creamy, buttery flavor in every single bite. By using a blend of mild and sharp cheeses, we create a complex yet approachable profile that makes this the ultimate comfort food for kids and nostalgic adults alike.
🥗 Ingredients
The Pasta
- 1 pound Elbow Macaroni (dry weight)
- 1 tablespoon Kosher Salt (for the pasta water)
The Roux and Base
- 4 tablespoons Unsalted Butter (high quality preferred)
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk (slightly warmed to prevent clumping)
- 1/2 cup Heavy Cream (for extra silkiness)
The Cheese Blend
- 2 cups Sharp Cheddar Cheese (freshly grated from a block)
- 1 cup Mild Monterey Jack Cheese (freshly grated for maximum melt)
- 1/4 cup Parmesan Cheese (finely grated)
Seasonings
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Dry Mustard Powder (enhances the cheese flavor without adding spice)
- 1/8 teaspoon Smoked Paprika (mostly for a golden color)
- to taste Salt and White Pepper (white pepper keeps the sauce looking clean)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Once boiling, add the tablespoon of kosher salt—the water should taste like the sea.
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2
Add the elbow macaroni to the boiling water and cook for 1 minute less than the package directions for 'al dente.' This ensures the pasta stays firm when combined with the hot sauce.
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3
While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat until it begins to foam slightly.
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4
Whisk in the flour to create a roux. Cook this mixture for about 2 minutes, whisking constantly. You want it to smell slightly nutty but not turn brown.
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5
Slowly drizzle in the warmed milk and heavy cream, one splash at a time, whisking vigorously after each addition to ensure there are no lumps.
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6
Continue to cook the milk mixture over medium heat, whisking frequently, for 5-7 minutes until it thickens enough to coat the back of a spoon.
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7
Reduce the heat to low. Stir in the garlic powder, onion powder, mustard powder, and smoked paprika.
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8
Add the grated cheeses one handful at a time, stirring gently in a figure-eight motion until completely melted and glossy. Do not let the sauce boil once the cheese is added, as this can cause it to become grainy.
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9
Drain the cooked macaroni thoroughly, but do not rinse it. The natural starches on the pasta help the sauce stick.
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10
Pour the hot pasta into the cheese sauce. Use a large spatula to fold the noodles in until every single piece is submerged in cheesy goodness.
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11
Taste the mac and cheese and add salt or white pepper if needed. Let it sit for 2-3 minutes; the sauce will thicken slightly as it cools to eating temperature.
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12
Scoop into warm bowls and serve immediately while the cheese is at its stretchiest.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents a smooth melt. If the sauce seems too thick, add a splash of reserved pasta water or extra milk to loosen it up. For a hidden veggie boost, blend 1/2 cup of steamed cauliflower or carrots into the milk before making the sauce. To avoid a grainy sauce, ensure your milk is warm and your heat is low when adding the cheese. If reheating leftovers, add a tablespoon of milk per cup of pasta to restore the creamy texture.
🍽️ Serving Suggestions
Serve alongside steamed broccoli florets for a pop of color and nutrition. Pair with crispy chicken tenders or sliced hot dogs for a classic kid-friendly feast. Offer a side of apple slices or grapes to provide a sweet, crunchy contrast to the savory pasta. A cold glass of milk or a diluted fruit juice makes for the perfect beverage pairing. For older kids, top with a sprinkle of toasted panko breadcrumbs for a satisfying crunch.