Description
Inspired by Darius Cooks’ famous 6-cheese mac recipe, this recipe goes all-in on the gouda and sharp cheddar to up the smoky and sharp cheesy flavor. Baking at the end is optional for a cheesy crust.
Ingredients
Units
Scale
- 1 pound dry macaroni pasta
- 4 cups shredded cheese, plus 1 cup for baked topping if desired (gouda, white cheddar, parmesan, and Velveeta is my go-to combination; 1 cup of each)
- 1/2 cup (1 stick) unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk (or half and half)
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Instructions
- Boil macaroni. Boil pasta per package instructions, reserve 1 cup pasta water, then drain.
- Make cheese sauce. In the same or large pot, melt 1/2 cup (1 stick) butter over medium heat. Whisk in 4 tbsp all-purpose flour, and cook for 1 minute, whisking constantly. Pour in 2 cups milk and 1 cup heavy cream, then stir occasionally on high heat until the mixture thickens.
- Combine macaroni & cheese. Fold in 4 cups shredded cheese, 1/2 cup sour cream, 1 tsp salt, 1 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Melt the cheeses into a smooth sauce, whisking to break up lumps, about 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 – Bake. If you like your macaroni with a cheesy baked crust, pour the cooked mac ‘n cheese into a baking dish. Top with 1 cup 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