The SavoryIngredients
- 1 lb (450g) elbow macaroni (or cavatappi/shells)
- 4 tbsp butter
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 2 cups (200g) shredded sharp cheddar
- 1 cup (100g) shredded Gruyère
- ¾ cup (50g) grated Parmesan
- 4 oz (115g) cream cheese, cubed
Instructions
Cook the pasta
Bring a large pot of generously salted water to a rolling boil. Cook the macaroni according to package directions until al dente, about 7-8 minutes. Drain well but do not rinse the residual starch helps the sauce cling to every noodle.
Build the creamy base
In a large saucepan, melt the butter over medium heat. Add the whole milk, heavy cream, and cubed cream cheese. Whisk continuously until the cream cheese is fully melted and the mixture is smooth and steaming about 3-4 minutes. Do not let it boil.
Melt the three cheeses
Remove the saucepan from heat. Add the shredded sharp cheddar, Gruyère, and grated Parmesan all at once. Stir gently and continuously until the cheeses melt into a silky, velvety sauce. The residual heat is enough no need to return to the stove.
Combine pasta and sauce
Add the drained macaroni to the cheese sauce and fold gently with a rubber spatula until every piece is evenly coated. The sauce will be luxuriously thick if it seems too thick, stir in a splash of warm milk.
Bake until golden
Transfer to a greased 9x13 baking dish and spread evenly. Top with extra shredded cheddar and a sprinkle of panko breadcrumbs tossed in melted butter. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden brown. Let rest 5 minutes before serving.
Tips & Tricks
- Grate your own cheese from blocks pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make the sauce grainy.
- Cream cheese is the secret to the ultra-creamy, no-roux texture. It stabilizes the sauce and adds a subtle tang that balances the rich cheeses.
- For a golden, crispy topping, mix panko breadcrumbs with melted butter and a pinch of paprika before sprinkling over the top before baking.
- Let the baked mac and cheese rest for 5-10 minutes after coming out of the oven it sets the sauce so it doesn't run when served.
- This recipe doubles beautifully for large gatherings. Bake in two dishes and freeze one before baking for an ready-to-go meal.