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