Creamy Baked Macaroni and Cheese
This creamy baked macaroni and cheese combines cheddar, white cheddar, and Gruyere in a rich cream sauce for a luxurious take on the classic comfort dish.
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This creamy baked macaroni and cheese combines cheddar, white cheddar, and Gruyere in a rich cream sauce for a luxurious take on the classic comfort dish.
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In a pot, combine heavy cream, cream cheese, salt, white pepper, paprika, garlic powder, and onion powder.
Bring the mixture to a simmer over low heat, stirring until the cream cheese is melted. Set aside.
In a separate large pot, cook the macaroni according to package directions in salted water.
Before draining the pasta, reserve 1/2 cup of the starchy pasta water. Drain the macaroni and set aside.
In the same pot used for the pasta, melt the unsalted butter over medium heat.
Add the minced garlic and shallot and sauté for 2-4 minutes until fragrant and softened.
Whisk in the all-purpose flour and cook for about a minute until it's slightly golden, creating a roux.
Slowly pour in the simmered heavy cream mixture and the reserved pasta water, whisking constantly to prevent lumps.
Add the grated cheddar, white cheddar, and Gruyere cheeses to the pot.
Stir on low-medium heat until all the cheese is melted and the sauce is smooth and creamy.
Add the cooked macaroni to the cheese sauce and stir until everything is well-coated.
Preheat your oven to 350°F (175°C).
Spread half of the mac and cheese into a baking dish. Top with a layer of extra shredded cheese.
Add the remaining mac and cheese on top, followed by a final layer of shredded cheese.
Bake for about 10 minutes, or until the cheese on top is melted, golden, and bubbly.
Let it rest for a few minutes, then garnish with chopped chives and serve.
Store covered in the refrigerator up to 4 days. Reheat at 325°F for 20-25 minutes covered, or microwave portions with a splash of milk to restore creaminess.
9x13 inch baking dish · Dutch oven or large heavy-bottomed pot
Yes, assemble the dish in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if baking cold.
White cheddar has a sharper, tangier flavor and creamier texture, while orange cheddar adds more color and a slightly milder taste. Both work in this recipe.
Evaporated milk can replace some of the heavy cream for a lighter version, but use at least 2 cups heavy cream to maintain richness and proper sauce consistency.
Keep heat moderate when making the cheese sauce, add cheese off heat, and stir constantly. Avoid boiling the cream, which can cause separation.
Store covered for up to 4 days. Reheat at 325°F for 20-25 minutes, or microwave individual portions with a splash of milk to restore creaminess.
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