Creamy Upgraded Mac and Cheese: A Richer Take (Print Version)

Creamy Upgraded Mac and Cheese, featuring a velvety sauce and crispy topping. This isn't your average mac, it's a comforting, richer version for any meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Wheat

# Ingredients:

→ Base Ingredients

01 - 1 lb elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk

→ Cheesy Goodness

05 - 3 cups freshly grated sharp cheddar cheese
06 - 1 cup freshly grated Gruyère cheese
07 - 4 oz cream cheese, softened

→ Flavor Boosters

08 - 1 tsp Dijon mustard
09 - 1/2 tsp ground nutmeg
10 - Salt and freshly ground black pepper, to taste

→ Crispy Topping

11 - 1 cup panko breadcrumbs
12 - 1/4 cup grated Parmesan cheese

# Instructions:

01 - First things first, get a big pot of water boiling. Make sure to salt it generously – like the sea, honestly, because that's your only chance to flavor the pasta itself. Cook your elbow macaroni according to package directions until it's just shy of al dente; we're talking a minute or two less. It'll finish cooking in the oven, and we don't want mushy pasta, do we? Drain it well, don't rinse, and set it aside. I always forget to salt the water, and then I'm sad later, so don't be like me!
02 - In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it’s all shimmering and bubbly, whisk in the all-purpose flour. Keep whisking constantly for about 1-2 minutes until it forms a pale, golden paste and smells a little nutty. This is your roux, the foundation of our creamy Upgraded Mac and Cheese sauce! Don't rush this part; a properly cooked roux prevents a raw flour taste. I once burnt my roux, and the whole batch was ruined. Learn from my mistakes!
03 - Slowly, and I mean *slowly*, pour in the whole milk, whisking continuously to avoid any lumps. It'll look a little thick at first, but keep going! Bring the mixture to a gentle simmer, whisking frequently. You'll see it start to thicken as it heats up, coating the back of your spoon. This process usually takes about 5-7 minutes. Don't let it boil too vigorously; we're aiming for a smooth, velvety béchamel base for our Upgraded Mac and Cheese. It smells so comforting at this stage, like a warm hug.
04 - Reduce the heat to low. Now for the good part! Stir in your sharp cheddar, Gruyère, and cream cheese until they're all melted and the sauce is completely smooth and glossy. This is where the magic happens for an Upgraded Mac and Cheese! Add the Dijon mustard, a pinch of nutmeg, salt, and freshly ground black pepper. Taste it! Adjust seasonings as needed. Remember, cheese can be salty, so be careful. My kitchen always smells amazing right about now, making my stomach rumble.
05 - Gently fold in your cooked elbow macaroni until every piece is coated in that luscious, creamy cheese sauce. Transfer the cheesy pasta mixture to a 9x13 inch baking dish. In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Sprinkle this glorious topping evenly over the Upgraded Mac and Cheese. This step is where I sometimes get a little messy, with stray noodles trying to escape the bowl, but it's all part of the fun, right?
06 - Pop your dish into a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the sauce is bubbly around the edges and the panko topping is golden brown and crispy. Keep an eye on it! That golden crust is crucial. Let it rest for 5-10 minutes before serving. This waiting part is the hardest, honestly, but it lets the sauce set up a bit. The Upgraded Mac and Cheese will be piping hot and absolutely irresistible, trust me!

# Notes:

01 - Grate your own cheese, hon! Pre-shredded has additives that mess with the melt.
02 - For reheating, always add a splash of milk and stir gently to bring back that creamy texture.
03 - If you don't have Gruyère, a good Fontina or even Monterey Jack can substitute, though the flavor will be a bit different.
04 - Serve with a crisp green salad to cut through the richness - it's a game-changer!

# Equipment Needed:

01 - Large pot
02 - Dutch oven or large heavy-bottomed pot
03 - whisk
04 - 9x13 inch baking dish
05 - cheese grater

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 25g

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