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Best Creamy Mac and Cheese

Ultra rich and creamy, I don't call this the best creamy mac and cheese recipe for nothing. You and your family are going to love it!
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 8
Calories 846kcal

Ingredients

  • 1 pound of your favorite short noodle shapes , preferably rigate (with ridges) I used my favorite: cavatappi
  • 3 Tablespoons unsalted butter
  • 1 teaspoon kosher salt (plus more to taste)
  • several grindings of fresh black pepper , to taste
  • 1 Tablespoon dry mustard powder
  • 2 teaspoons turmeric (optional, but it gives it a lovely golden color, plus it's good for you)
  • 1 ½ teaspoons sweet paprika or sweet smoked paprika
  • 1 ½ teaspoons onion powder
  • ½ teaspoon garlic powder
  • 3 Tablespoons all purpose flour
  • 1 quart (4 cups) whole milk
  • 2 oz (1/4 block) cream cheese
  • ½ cup full fat sour cream
  • 8 oz extra sharp cheddar cheese , grated
  • 8 oz Colby Jack cheese , grated
  • 4 oz Parmesan cheese , finely grated (not from the green can)
  • freshly ground black pepper and paprika or ground chipotle for topping

For the optional Goldfish topping

  • 1 cup Goldfish crackers or other cheese crackers
  • ½ cup panko
  • 2 Tablespoons butter , melted and cooled
  • ¼ teaspoon cayenne or chipotle powder , or to taste (optional if you don't like it spicy)

Instructions

  • Put a large pot of water on the stove to boil. Preheat the oven to 400F.
  • Meanwhile, in a heavy bottomed 4-5 quart sauce pan or Dutch oven,melt the butter. When it starts to sizzle, add the salt, pepper, mustard powder, optional turmeric, paprika, onion powder and garlic powder. Let sizzle about 45 seconds, stirring.
  • Dump in the flour and stir until all the butter is absorbed. Cook for 2 minutes over medium heat, stirring constantly.
  • Add the milk and bring to a boil. Lower the heat and simmer for 5 minutes to thicken just slightly.
  • By this time, your water should have come to a boil. Salt your water and dump in the pasta. Cook for 5-6 minutes until just shy of al dente. The bite should be very firm.
  • While the pasta is cooking, take the cheese sauce off the heat and whisk in the cream cheese and sour cream until melted.
  • Whisk in the cheeses, a big handful at a time, until all melted and smooth. Taste and adjust seasonings.
  • When the pasta is done, drain and add to the pot of cheese sauce. Stir well to evenly coat and then dump into a buttered 9"x13" casserole or into individual serving vessels of some sort. If using individuals, place them all on a sheet pan or cookie sheet. Sprinkle on a bit of black pepper and paprika or ground chipotle, or add the Goldfish topping.
  • Bake the finished pasta for 12 minutes.
  • Let set up for about 10 minutes for individuals and 15-20 for one whole casserole before serving.

For the optional Goidfish topping

  • Crush crackers either in a food processor or in a plastic bag with a rolling pin. Either in a bowl or right in the bag, add the panko, butter and spice. Mix well (or squish the bag around well) to incorporate.

Notes

Nutrionals calculated for 8 servings, including the Goldfish topping. 

Nutrition

Calories: 846kcal | Carbohydrates: 75g | Protein: 34g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 122mg | Sodium: 1254mg | Potassium: 417mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1475IU | Vitamin C: 0.2mg | Calcium: 784mg | Iron: 1.9mg