Ultimate Creamy Mac & Cheese Recipe - You Won't Believe The Secret Ingredient!

Ingredients

• 4 tablespoons Unsalted Butter (cut into cubes)
• 3 tablespoons All-Purpose Flour (sifted, for roux)
• 1 tablespoon Garlic (minced or paste)
• 1 teaspoon Chicken Bouillon Powder (adds umami)
• 1 teaspoon Garlic Herb Seasoning (optional)
• 1 tablespoon Sweetened Condensed Milk (binds flavors, does not sweeten the dish)
• 2 cups Heavy Cream (full‑fat)
• 1 cup Whole Milk (whole milk)
• 12 ounces Elbow Macaroni (dry pasta)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 cup Smoked Gouda Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 1 cup Colby Jack Cheese (shredded)
• 0.5 cup Pecorino Romano Cheese (shredded, adds saltiness)
• 0.5 teaspoon Smoked Paprika (optional, for smoky flavor)
• 0.25 teaspoon White Pepper (optional)
• to taste Salt (for pasta water and final seasoning)
• to taste Black Pepper (optional)

Instructions

1. Shred the cheeses

   Using a cheese grater, shred sharp cheddar, smoked gouda, mozzarella, colby‑jack and pecorino romano into separate bowls.

   Time: PT10M

2. Cook the pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni and cook 9‑11 minutes until al dente. Drain and set aside.

   Time: PT15M

   Temperature: 212°F

3. Make the roux

   In the Dutch oven over medium heat melt the butter. Add the minced garlic and sauté 2 minutes until fragrant. Sprinkle the flour over the butter‑garlic mixture and stir continuously for 2‑3 minutes until the flour turns a light golden color.

   Time: PT5M

   Temperature: medium heat

4. Add flavor boosters

   Stir in the tablespoon of sweetened condensed milk, chicken bouillon powder, and garlic‑herb seasoning. Mix until fully incorporated.

   Time: PT1M

5. Create the cheese sauce base

   Slowly whisk in the heavy cream followed by the whole milk. Increase the heat to medium‑high and bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: medium‑high

6. Melt the cheeses

   Turn the heat to low. Add the pecorino romano first, then the smoked gouda, sharp cheddar, mozzarella and finally the colby‑jack, adding each cheese a handful at a time and stirring until fully melted before adding more.

   Time: PT5M

   Temperature: low

7. Season the sauce

   Season with smoked paprika, white pepper, additional salt and black pepper to taste. Give the sauce one final stir.

   Time: PT1M

8. Combine pasta and sauce

   Add the drained macaroni to the cheese sauce, tossing until every noodle is evenly coated.

   Time: PT3M

9. Transfer to baking dish

   Pour the mac and cheese into a greased 9×11‑inch casserole dish. Sprinkle the remaining colby‑jack cheese over the top for a golden crust.

   Time: PT3M

10. Bake

    Place the dish in a pre‑heated oven at 350°F and bake for 30 minutes, or until the top is bubbling and golden brown.

    Time: PT30M

    Temperature: 350°F

11. Rest and serve

    Remove from the oven and let the mac and cheese rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g