Mac n cheese is hands down my favorite food. I’ve made so many different recipes over the years and found this combo to make an extra creamy and smooth sauce. The final product really is all about the cheese so don’t be afraid to try different combos and mix it up. For this recipe I used white cheddar with Gruyere. Some other cheeses that melt well to consider include: smoked Gouda, Colby Jack, and fontina.
Macaroni and Cheese
Ingredients
- 2 Tbsp butter
- 1/4 Cup flour
- 1 1/2 Cups milk
- 3 Tbsp cream cheese
- 3/4 Cup shredded white cheddar cheese
- 3/4 Cup shredded Gruyere cheese
- 1/4 Tsp nutmeg
- 1/4 Tsp salt
- 1- 8oz Box Banza pasta- shells or rotini
Instructions
- Fill a medium pot with water and bring to a boil. Once boiling add pasta and cook according to package until al dente. Make sure to not over cook the pasta as this will make the Mac n cheese mushy.
- Warm a small pot over medium heat. Melt butter in pot and then add flour. Whisk for a minute to cook the flour. SLOWLY add the milk, whisking constantly to combine the milk with the rue. The key to a smooth sauce is this step so don’t be timid with your whisking.
- Once about half the milk is added and there are no lumps add the remaining milk and bring to a simmer. You want the sauce to thicken slightly but not too much since it will thicken more with the cheese.
- Add in the cream cheese and whisk until melted. Then add in the shredded cheddar and Gruyere cheese. Add in just a little at a time and Whisk until melted. Best to have the cheeses at room temperature to melt better.
- Season sauce with a pinch of nutmeg, salt and pepper to taste
- Return pasta to medium pot. Pour sauce over mac n cheese to desired sauciness. You may have some sauce left depending on the pasta you use. Stir until well coated and enjoy!
- If you prefer a crispy topping combine 2 T Panko breadcrumbs, 2 T shredded cheese and 1 T butter. Put Mac n cheese is a small casserole dish and top with breadcrumb mixture. Bake at 400 just until the top is golden.
