Description

This is the only mac & cheese recipe you’ll ever need! Inspired by Darius Cooks’ famous 6-cheese mac recipe, I went all-in on the gouda and sharp cheddar to up the smoky and sharp cheesy flavor.

Ingredients

Scale

1 lb dry macaroni, cooked per package instructions (makes 8–10 cups when cooked)
4 cups shredded cheese, plus extra for topping if desired (gouda, white cheddar, parmesan, and Velveeta is my go-to combination; 1 cup of each)
1/2 cup unsalted butter (1 stick)
4 tbsp flour
2 cups whole milk (can sub with half & half but not 2% or skim)
1 cup heavy cream
1/2 cup sour cream
1 tsp kosher salt
1 tsp freshly cracked pepper
1/2 tsp garlic powder
1/2 tsp paprika

Instructions

Cook macaroni pasta and strain, reserving 1 cup of the pasta water.
In the same or large pot, melt the butter over medium heat. Whisk in the flour, and cook for 1 minute, whisking constantly. Pour in milk and heavy cream, and stir periodically on high heat until the mixture thickens.
Fold in cheeses, salt, pepper, garlic powder, paprika, and sour cream. Melt the cheeses into a smooth sauce, whisking to break up lumps for approximately 3 minutes. If the sauce is too thick, pour in some pasta water to loosen the cheese sauce. Turn off the heat. Stir in the cooked macaroni.
Optional: if you like your macaroni with a cheesy baked crust, pour the mac into a baking dish. Top with extra shredded cheese. Bake at 375º F for 10-15 minutes until golden brown and bubbly on top. In the last 2 minutes, broil the top for a great crust, but watch it carefully to avoid burning! Enjoy warm!

Notes

Make-Ahead. After pouring the macaroni into a baking dish and topping with extra shredded cheese, cover it up and refrigerate for up to 3 days. Reheat in the oven at 425ºF until warm and bubbly.

Keywords: mac & cheese, mac and cheese, pasta, vegetarian