The Absolute Best Mac & Cheese Recipe

Ingredients

• 1 pound Elbow Macaroni (dry pasta, cook al dente)
• 0.5 pound Sharp Cheddar Cheese (shredded, sharp flavor)
• 1 pound Mozzarella Cheese (shredded, whole milk mozzarella)
• 1 pound Kobe Jack Cheese (shredded, mild cheese)
• 3 tablespoon Unsalted Butter (softened, cut into cubes)
• 3 tablespoon All-Purpose Flour (for roux)
• 1 teaspoon Garlic Powder (optional, adds depth)
• 1 teaspoon Smoked Paprika (gives smoky flavor)
• 1 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 cup Whole Milk (2% or whole milk)
• 2 cup Heavy Cream (heavy whipping cream)
• 2 tablespoon Fresh Chives (optional garnish, finely chopped)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add 1 lb elbow macaroni and cook until just al dente, about 8‑9 minutes. Drain and set aside.

   Time: PT10M

2. Grate the Cheeses

   While the pasta cooks, grate the sharp cheddar, mozzarella, and Kobe Jack using a box grater. Set cheeses aside in separate piles.

   Time: PT5M

3. Prepare the Seasoning Mix

   In a small bowl combine 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Stir well.

   Time: PT3M

4. Make a Roux

   Melt 3 Tbsp unsalted butter in a medium saucepan over medium heat. Whisk in 3 Tbsp all‑purpose flour and cook, stirring constantly, for 1‑2 minutes until the mixture is lightly golden and free of raw flour taste.

   Time: PT5M

5. Add Milk and Cream

   Gradually whisk in 2 cups whole milk followed by 2 cups heavy cream. Continue whisking until the mixture thickens and coats the back of a spoon, about 4‑5 minutes.

   Time: PT5M

6. Season the Sauce

   Stir the prepared seasoning mix into the thickened sauce. Taste and adjust salt or pepper if needed.

   Time: PT2M

7. Incorporate Half the Cheese

   Remove the saucepan from heat and fold in half of the shredded cheese blend (about 1.25 lb total). Stir until the cheese is fully melted and the sauce is smooth.

   Time: PT3M

8. Combine Pasta and Sauce

   Add the drained pasta to the cheese sauce, tossing to coat evenly. Transfer the mixture to a greased 9×13‑inch baking dish, spreading into an even layer.

   Time: PT5M

9. Add Remaining Cheese Layers

   Sprinkle the remaining shredded cheese over the top in two generous layers, ensuring full coverage for a golden crust.

   Time: PT2M

10. Bake

    Place the dish in a pre‑heated oven and bake at 350°F for 25 minutes, or until the top is bubbling and lightly browned.

    Time: PT25M

    Temperature: 350°F

11. Rest and Serve

    Remove from oven and let rest for 5 minutes. Sprinkle fresh chives (if using) before serving.

    Time: PT5M

Nutrition Facts

Calories

2800

Protein

150 g

Carbohydrates

200 g

Fat

350 g

Fiber

8 g

Ingredient Substitutions

• Instead of Elbow Macaroni: any short pasta
• Instead of Sharp Cheddar Cheese: aged cheddar
• Instead of Mozzarella Cheese: part-skim mozzarella
• Instead of Kobe Jack Cheese: Monterey Jack
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour
• Instead of Garlic Powder: fresh minced garlic
• Instead of Smoked Paprika: regular paprika
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Whole Milk: plant‑based milk (will affect flavor)
• Instead of Heavy Cream: half‑and‑half (less rich)
• Instead of Fresh Chives: green onions

Equipment Needed

• Large Pot
• Colander
• Box Grater
• Mixing Bowls
• Whisk or Fork
• Measuring Spoons
• Measuring Cups
• 9x13‑Inch Baking Dish
• Oven
• Spatula

Critical Steps — Do Not Skip

• Making a smooth roux without lumps.
• Whisking milk and cream into the roux to achieve a thick, velvety sauce.
• Ensuring the cheese is fully melted before combining with pasta.
• Baking until the cheese topping is golden but not burnt.

Chef Tips from the Video

• Use a mix of sharp cheddar for flavor and mild Kobe Jack for meltability.
• Reserve a cup of pasta cooking water; it helps loosen the sauce if it becomes too thick.
• Grate the cheeses fresh; pre‑shredded cheese contains anti‑caking agents that can affect texture.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months. Reheat in oven at 350°F until hot.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese sauce up to step 7, let it cool, then refrigerate. Assemble and bake when ready.
• The dish can be frozen uncooked; bake from frozen at 375°F for 35‑40 minutes.

Frequently Asked Questions