The World's Best Mac & Cheese

Ingredients

• 1 lb elbow macaroni (dry)
• 0.5 cup unsalted butter (1 stick)
• 0.5 cup all-purpose flour
• 3 cup whole milk
• 1 cup heavy cream
• 4 cup sharp cheddar cheese (shredded, divided)
• 2 cup mozzarella cheese (shredded, divided)
• 2 cup gruyère cheese (shredded, divided)
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp smoked paprika
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.

2. 2

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 1-2 minutes less than the package instructions (al dente). Drain and set aside.

3. 3

   In a large saucepan or Dutch oven over medium heat, melt the 1/2 cup of butter.

4. 4

   Whisk in the flour and continue whisking for about 1 minute to cook out the raw flour taste, creating a roux.

5. 5

   Slowly pour in the whole milk and heavy cream while whisking constantly to prevent lumps.

6. 6

   Continue to cook the sauce over medium heat, whisking frequently, until it thickens enough to coat the back of a spoon.

7. 7

   Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper.

8. 8

   Turn the heat to low. Add 2 cups of cheddar, 1 cup of mozzarella, and 1 cup of gruyère. Stir until the cheese is completely melted and the sauce is smooth.

9. 9

   Add the cooked macaroni to the cheese sauce and toss until every noodle is thoroughly coated.

10. 10

    Pour half of the macaroni mixture into the prepared baking dish. Sprinkle with half of the remaining shredded cheeses.

11. 11

    Layer the remaining macaroni mixture on top and finish with the rest of the cheddar, mozzarella, and gruyère.

12. 12

    Bake for 25-30 minutes, or until the cheese is bubbly and the top is golden brown. For a crispier top, broil for the last 2 minutes.

Notes

For the best results, grate your cheese from blocks rather than using pre-shredded bags; freshly grated cheese melts much smoother. If the sauce is too thick, add a splash more milk before mixing with pasta.

Nutrition per serving

• main dish
• side dish
• mac and cheese
• baked
• comfort food
• pasta
• cheesy