The Best Macaroni and Cheese
This is the best mac and cheese recipe—ultra-creamy, velvety, and never dry. Cavatappi noodles hold onto the rich cheese sauce so it stays perfectly gooey and saucy even after baking!
Ingredients
- 1 lb cavatappi noodles
- 6 tbsp butter
- ⅓ cup all purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups white sharp cheddar cheese grated off the block
- 2 cups yellow cheddar sharp cheddar cheese grated off the block
- Fresh cracked black pepper and salt to taste about 1½ tsp each
For topping:
- ½ cup white sharp cheddar cheese
- ½ cup yellow cheddar sharp cheddar cheese
- ½ cup panko
Instructions
- Boil your noodles until al dente, strain and toss in 1 tbsp olive oil to sit while you prepare your roux. In a large pot, add 6 tbsp of butter and melt over medium high heat until frothy. Whisk in 1/3 cup of flour until combined. Now begin by slowly adding your milk, whisking as you add so it slowly combines, repeat this step with the heavy cream. Continue to stir with a large spoon until the mixture begins to coat the back of the spoon.
- Reducing heat to medium low, add in your 2 cups yellow shredded cheese and 2 cups white shredded cheese and stir until melted and a cheese sauce forms. Add in your black pepper and salt (about 1½ tsp each) stir to combine.
- Add your noodles to the cheese sauce and stir until fully coated. Transfer the cheesy noodles to a 9x13 baking dish and sprinkle with added ½ cup white cheddar and ½ cup yellow grated cheese. Top with ½ cup panko.
- Bake at 350 F for about 25 mins or until panko is golden and crispy and cheese on top is melted and bubbly. Serve immediately!
Notes
This mac and cheese is best enjoyed fresh and always hot. To reheat, I place a damp paper towel over the mac and cheese in the microwave to keep it velvety and prevent it from drying out!