Ultimate Comfort Food: Creamy Mac and Cheese Extravaganza

Why You’ll Love Ultimate Comfort Food: Creamy Mac and Cheese Extravaganza Recipe

I enjoy this recipe because it strikes the perfect balance between creamy and flavorful. I like how the Dijon mustard and spices subtly enhance the cheese without overpowering it. I also appreciate that I can enjoy it straight from the stovetop or bake it for a golden, crunchy topping.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 ounces elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper, to taste
1/2 cup breadcrumbs (optional, for topping)
2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

I start by cooking the elbow macaroni in a large pot of salted boiling water until al dente. I drain it and set it aside.

In a medium saucepan, I melt the butter over medium heat. I whisk in the flour and cook it briefly until it turns lightly golden. I slowly pour in the milk while whisking constantly to keep the sauce smooth, and I continue cooking until it thickens slightly.

I stir in the Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. I reduce the heat and gradually add the shredded cheddar and Gruyère, stirring until the cheese melts into a smooth, creamy sauce.

I add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated. If I want a baked version, I transfer everything to a greased baking dish, sprinkle breadcrumbs on top, and bake until bubbly and golden. I finish with fresh parsley before serving.

Servings and Timing

I usually spend about 15 minutes on prep and around 30 minutes cooking, making the total time about 45 minutes. This recipe serves about 4 people as a main dish or 6 as a side.

Variations

 When I want more heat, I add a pinch of cayenne or smoked paprika. I also like mixing in different cheeses, such as Monterey Jack or fontina, depending on what I have.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the oven, adding a splash of milk to bring back the creamy texture.

FAQs

Can I make this recipe without baking it?

I often skip baking and serve it straight from the stovetop when I want it extra creamy.

What makes the sauce smooth?

I whisk constantly when adding milk and melt the cheese over low heat.

Can I use a different pasta shape?

I use shells, cavatappi, or penne when I want something different.

Why use Gruyère cheese?

I like it because it melts smoothly and adds depth to the flavor.

Can I make this ahead of time?

I prepare it ahead and reheat gently before serving.

How do I avoid grainy cheese sauce?

I avoid high heat when melting the cheese.

Are breadcrumbs necessary?

I only use them when I want a crunchy topping.

Can I make this gluten-free?

I use gluten-free pasta and flour when needed.

Is Dijon mustard noticeable?

I find it subtle and enhancing rather than strong.

What can I serve with mac and cheese?

I enjoy it with a simple salad or roasted vegetables.

Conclusion

I keep this creamy mac and cheese extravaganza in my recipe collection because it’s comforting, reliable, and deeply satisfying. I love how it turns simple ingredients into a rich, cozy dish that always feels like a warm hug in a bowl.