Easy Gourmet Mac & Cheese

Okay I have always been a fan of Mac n Cheese! But the boxed ones ain’t all that healthy fit we’re being honest.

However I found a gourmet version that probably takes just as much time as making the boxed one.

My hack here is buying cheese that’s already shredded 🤣 (AND NO IT DOESN’T TURN OUT GRAINY OR ANY DIFFERENT THAN SHREDDING IT YOURSELF)

(Yes I struggle shredding cheese because I have carpal tunnel)

ingredients:

• 1 lb of your choice pasta (I prefer elbow or cavatappi)

• 5 tbsp of butter

• 1.5 tbsp minced garlic or crushed garlic

• 2.5 tbsp of flour

• 16 oz of heavy whipping cream (16oz of half & half + 4oz of heavy whipping cream is a good alt. If needed)

•8 Oz Colby Jack

• 12 Oz shredded medium cheddar,

• 4 oz shredded sharp cheddar

• 6 oz shredded mozzarella

• OPTIONAL - if you want 🌶️ kick to it, add 6oz of pepper jack shredded cheese (or the habanero pepper jack if you want more 🌶️🌶️)

• 1/2 tsp of garlic powder

• 1/2 tsp of onion powder

• 1/2 tsp of paprika

• 1/2 tsp of black pepper

• salt to taste

• dried parsley for garnish

Instructions:

1. Boil your pasta in salted water until al dente (don’t let it get mushy — this ain’t soup). Drain and set aside.

2. In a large pot or deep skillet, melt your butter over medium heat. Once melted, toss in the minced or crushed garlic and let it sauté for about 1 minute until it smells heavenly and your kitchen starts attracting neighbors.

3. Sprinkle in the flour and whisk it into a paste (this is your roux — aka the secret sauce starter). Cook for about 1-2 minutes, stirring constantly to get rid of the raw flour taste.

4. Slowly pour in your heavy cream (or alt combo) while whisking to avoid lumps. Let it simmer gently until it thickens slightly — like a smooth, velvety sauce.

5. Now comes the magic: Start adding your cheeses in small handfuls at a time, saving about 1/4 of the Colby Jack for topping later. Stir constantly after each addition until melted and smooth. Pro tip: don’t crank the heat up too high or the cheese might get temperamental and break.

6. Add all your seasonings — garlic powder, onion powder, paprika, black pepper, and salt to taste. Stir it all up like you mean it.

7. Once everything’s melted and you’re fighting the urge to just eat it with a spoon, add the cooked pasta to the cheese sauce. Stir until every piece is living its best cheesy life.

8. Optional — but highly recommended: Pour the mac into a buttered baking dish, top with the more Colby Jack and a sprinkle of dried parsley. Bake at 375°F for about 10–15 minutes or until the top is bubbly and golden. (Or broil for 2–3 min if you’re impatient like me.)

9. Let it sit for a few minutes (unless you’re into molten lava tongue burns), then serve it up!

#baked mac & cheese #macandcheeserecipe #mac n cheese #easypastarecipe #quickdinnerideas