Here is the full recipe for the best mac and cheese:
Hey there, cheese lovers! Today, we’re making the ultimate comfort food: the BEST mac and cheese.
This recipe isn’t just about throwing cheese and pasta together. We’re using a combination of cheeses, a creamy sauce, and a touch of secret ingredients to create a dish that’s insanely delicious, perfectly cheesy, and guaranteed to disappear in seconds.
*What makes it special?*
Here’s what sets this mac and cheese apart from the rest:
* *Three-cheese blend:* We combine sharp cheddar, Gruyere, and Parmesan cheeses. Sharp cheddar brings the classic sharp flavor, Gruyere adds a nutty richness, and Parmesan provides a salty depth. Together, they create a complex and irresistible cheese symphony.
* *Creamy, dreamy sauce:* The roux (butter and flour cooked together) creates a smooth and thick base for the sauce. Whole milk adds extra richness, and a touch of Dijon mustard cuts through the creaminess with a subtle tang, balancing all the flavors perfectly.
* *Optional, but oh-so-good crispy topping:* Broiling the mac and cheese for a few minutes at the end creates a golden brown, irresistibly crunchy topping that adds another layer of texture and flavor.
Now that you know why this mac and cheese is the absolute best, let’s gather the ingredients and get cooking!
*Ingredients*
| Ingredient | Quantity |
| Elbow macaroni (or your favorite pasta shape) | 1 pound |
| Unsalted butter | 8 tablespoons |
| All-purpose flour | 4 tablespoons |
| Milk (whole milk for extra richness) | 4 cups |
| Shredded sharp cheddar cheese | 2 cups |
| Shredded Gruyere cheese | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Dijon mustard | 1/2 teaspoon |
| Paprika | 1/4 teaspoon |
| Salt and freshly ground black pepper | To taste |
*Tips and instructions*
Alright, let’s get cooking! Here’s how to make this magic happen:
1. Cook the pasta according to package directions. Drain and set aside.
2. In a large pot over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
3. Slowly whisk in the milk, one cup at a time, until smooth and thickened. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
4. Remove from heat and stir in the cheddar, Gruyere, and Parmesan cheeses, until melted and creamy. Add the Dijon mustard, paprika, salt, and pepper. Taste and adjust seasonings as needed.
5. Add the cooked pasta back to the pot and toss to coat evenly with the cheesy sauce.
6. (Optional) For a crispy topping, preheat your broiler. Transfer the mac and cheese to a baking dish, sprinkle with additional Parmesan cheese, and broil for 2-3 minutes, or until golden brown and bubbly.
That’s it! Serve your masterpiece immediately and enjoy the look of pure bliss on everyone’s faces. Remember, sharing is caring, but we won’t judge if you keep this pot of cheesy goodness all to yourself.