You know how sometimes the world feels a little quieter, a little sweeter, when you bite into something that just hits the spot? For me, that comfort food is none other than **Extra Creamy Classic Mac and Cheese**. Oh boy, let me tell you, it’s like a warm hug on a chilly day, and it transports me right back to my childhood kitchen where the air was filled with laughter, the clanking of pots, and the aroma of melted cheese wafting through the house. This dish is steeped in nostalgia for me, not to mention it’s a serious crowd-pleaser that pretty much guarantees smiles all around.
I still remember the first time I made mac and cheese all by myself. I was probably about twelve, standing on a small stool at the kitchen counter, feeling like a full-fledged chef. I grabbed my mother’s old-fashioned, handwritten recipe (complete with smudges and flour dust—ah, the love of cooking!), scrambling through cupboards looking for cheese, pasta, and all the bits in between. The first few attempts were a bit… well, let’s just say they were learning experiences. One time I added too much nutmeg, and I’ll never forget seeing the faces of my family as they choked down the first bites. But hey, every great cook has to start somewhere, right? Plus, it taught me to trust my taste buds and have fun with it!
As the years passed, I experimented, learned a few tricks, and now I can say with a dash of pride that I’ve mastered the art of creamy mac and cheese. I’ve made it for potlucks, dinner parties, and just those nights where I need something cheesy and comforting in my life—and let me tell you, it never fails to impress. The beauty of this recipe is its simplicity, but trust me, it’s that extra creaminess that transforms it into something extraordinary. So grab your favorite pot and let’s dive into what makes this mac and cheese not just delicious, but a recipe to cherish.
What Goes Into Extra Creamy Classic Mac and Cheese?
Okay, let’s chat about the ingredients. I swear, every single one plays a role in creating that ultimate comfort factor in our dish. Here’s my rundown of the stars of the show:
Pasta: I always opt for **elbow macaroni**; it’s classic for a reason! The little curves are perfect for capturing all that gooey cheese. You can totally experiment with shapes though—shells, cavatappi, or even spirals can add personality to your dish. Just make sure whatever you choose can hold onto that wonderful cheese sauce!
Butter: The unsung hero—**unsalted butter**, to be precise. I like to use this in my roux because it allows me to control the saltiness of the dish. There’s something magic about butter melting into pasta! It not only adds richness but is also the base for our sauce.
All-Purpose Flour: This is key to thickening things up and creating that luscious cheese sauce. I’ll be honest—not everyone will love the idea of a roux, but trust me, it’s worth the whisking! It’s how we’re going to get that silky texture that makes you want to dive face-first into your bowl.
Milk and Heavy Cream: Now, here’s where things get ultra creamy. I always use a combo of **whole milk** and **heavy cream**. The milk makes it smooth while the cream provides that indulgent richness. This duo is what dreams are made of, my friends.
Cheese: Let’s get to the good stuff! My go-tos are **sharp cheddar** for that wonderful tanginess and **Monterey Jack** for creaminess. A mix is always a good idea here. And honestly, sometimes I throw in a bit of **Parmesan** for an extra kick of flavor. Choose the best quality you can find because it makes all the difference!
Seasoning: Simple but mighty. I usually stick to **salt, pepper**, and a pinch of **mustard powder**. Sounds quirky, but trust me! It brings out the cheese flavor so much more. Sometimes, I’ll throw in a dash of **paprika**, or even toss in some **garlic powder** if I’m looking to elevate the dish.
Breadcrumbs: Optional, but I highly recommend a crunchy topping! I prefer using **panko breadcrumbs**. They add a delightful contrast to the creamy interior. Mix them with a little melted butter and a sprinkle of salt for an irresistible crust.
Sometimes I’ll even toss some garlic powder in there or top it with crumbled crispy bacon if I’m feeling like living large!
Is Extra Creamy Classic Mac and Cheese Actually Good for You?
Now, let’s get real for a second. I think we can all agree that **Extra Creamy Classic Mac and Cheese** is not what you’d call a health food. It’s indulgent, rich, and utterly satisfying—perfect for those weekdays that just need that extra love. But, here’s the silver lining: it’s packed with carbs from the pasta for that burst of energy, and the cheese provides protein and calcium. So, sure, it’s not the healthiest dinner option ever, but you know what? Food is about joy and balance.
I mean, if you try making this dish with whole grain pasta and lower-fat dairy products—hey, I’m not judging! You can still come out with something comforting while giving your body a little love. And listen, sometimes indulging in a big bowl of mac and cheese is exactly what your soul needs. Just embrace it and enjoy every creamy bite.
Here’s What You’ll Need
Here’s a simple list for you—grab a pen, take notes, or just screenshot it!
– Servings: 6-8
– **8 oz elbow macaroni**
– **1/4 cup unsalted butter**
– **1/4 cup all-purpose flour**
– **2 cups whole milk**
– **1 cup heavy cream**
– **2 cups sharp cheddar cheese, shredded**
– **1 cup Monterey Jack cheese, shredded**
– **1/2 teaspoon mustard powder (optional)**
– **Salt and pepper, to taste**
– **1 cup panko breadcrumbs (optional)**
– **1 tablespoon melted butter for the topping (optional)**
You see? Nothing too complicated! Just good ol’ ingredients that somehow come together to create magic.
How to Make Extra Creamy Classic Mac and Cheese Step-by-Step
Now onto the fun part! Making this mac and cheese isn’t hard at all—it’s all about following a few simple steps, and the result is worth every moment in the kitchen.
1. **Cook the Pasta**: Start by boiling a pot of salted water. When it’s bubbling away, toss in the **elbow macaroni** and cook it until just al dente, about 6 minutes. You want it to be a tad undercooked since it’s going to bake again later. Drain and set aside.
2. **Make the Roux**: In a large saucepan over medium heat, melt the **butter**. Once it’s all melted (and heaven is starting to fill your kitchen), stir in the **flour**. This is where we create that roux! Stir continuously for about two minutes until it’s golden and bubbly.
3. **Add Milk and Cream**: Slowly pour in the **milk** and **heavy cream**, whisking constantly. It’ll slowly start to thicken. Keep whisking until you reach that perfect creamy consistency—about 5-7 minutes.
4. **Add the Cheese**: Here’s where you get to let loose! Remove the sauce from the heat, and stir in the **sharp cheddar** and **Monterey Jack cheese**. Keep stirring until everything is beautifully melted and combines into a cheesy hug.
5. **Season It**: Now’s your chance to add a little **salt**, **pepper**, and the **mustard powder**. Taste as you go (and trust me, you’ll want to!). Adjust as needed because sauce dreams are made of cheese and a sprinkle of seasoning.
6. **Combine Pasta and Sauce**: Add the drained **pasta** into the cheese sauce and stir until each piece is beautifully coated in that creamy goodness.
7. **Prep for Baking**: If you’re using breadcrumbs, pour the mac and cheese into a greased 9×13 inch baking dish. If you’re feeling fancy or like you need that crunch, mix your **panko breadcrumbs** with the melted butter and sprinkle it on top.
8. **Bake**: Pop the dish into a preheated oven at 350°F (175°C) for around 20-25 minutes, or until golden and bubbly.
9. **Serve and Enjoy!** Pull it out of the oven, let it cool just a tad (but not too long, or someone might dive in before you!), and serve it up.
Maybe pair it with a side salad or some roasted veggies if you really want to be an adult about it. But honestly, who needs that when you have this creamy comfort in front of you?
Little Extras I’ve Learned Along the Way
Over the years, I’ve picked up some tips and tricks that have taken my mac and cheese game from good to great. Here are some little extras:
– **Cheese Variety**: Don’t be afraid to dive into different cheeses; **Gruyere** or even a bit of **Gouda** can create a whole new flavor profile! Explore, have fun. What’s life without a little culinary adventure?
– **Add-Ins**: Want to elevate the dish even further? How about adding sautéed veggies like **spinach**, **broccoli**, or even **mushrooms**? A little cooked **bacon** or **pulled chicken** can turn this classic into a full meal.
– **Stovetop Version**: If you’re not feeling the oven, you can easily whip this up on the stovetop! Just combine everything in the same pot, and cook on low heat until the cheeses melt seamlessly into the creamy sauce. Boom—20 minutes, and dinner’s ready!
– **Make-Ahead Option**: This dish can also be made ahead of time! Just prepare everything up until baking, cover and refrigerate. When you’re ready to eat, just pop it in the oven. It might take a little longer to bake from cold, but hey, patience is a virtue.
– **Storage**: Leftovers? Yes, please! Store any extras in an airtight container in the fridge for up to four days. You can reheat in the microwave or on the stovetop, adding a splash of milk to bring that creaminess back.
This dish truly does have a special place in my heart. Whenever I present it at gatherings, I can see the eyes light up, and that’s what cooking is all about—sharing laughter, warmth, and culinary joy.
This one means a lot to me. Let me know if you try it—I’d love to hear your twist.
