Crazy Good Mac n’ Cheese

This Crazy Good Mac n’ Cheese is a crowd favorite! It’s a rich and ultra-cheesy comfort food dish that’s easy to make and totally irresistible!

I have spent a long time trying to perfect a homemade mac n’ cheese and this recipe is creamy, cheesy PERFECTION! This is not, and I mean NOT a diet mac n’ cheese, but then should mac n’ cheese ever really be diet??

Ingredients You’ll Need

Step-By-Step Instructions

The first step is to cook your pasta al dente according to the package directions.

The second step is to melt 3 Tbsp. butter over medium heat in a large saucepan. Add onion and cook for 5 minutes. Whisk in flour and cook for one minute, then you’ll slowly whisk in milk, cream, mustard, cayenne, salt and pepper.

The third step is to continue to cook for 8 minutes until nice and thick. You’ll stir in 3 1/2 cups cheese until the cheese is melted, then you’ll add your pasta.

The last step is to pour the mixture into a 2.4 qt. or a 9×13 baking dish sprayed with non-stick cooking spray. Sprinkle with the leftover cheddar cheese and the panko bread crumbs. Bake for 30 minutes until bubbly and nice and golden browned.

It’s not like it’s something I eat every day, (although I could) so why not go all in? Lots and lots of freshly grated cheddar cheese, milk, a little cream, panko crumbs sprinkled on top…the perfect ingredients for a totally rich and indulgent dish that will have you guarding your plate!

This would be the perfect, easy side for any dinner. We love it as a side for our pulled pork sandwiches or ribs. It’s delicious alongside a juicy steak too, but honestly it’s fantastic on it’s own! Hope you guys give it a go.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

VIDEO

Crazy Good Mac n' Cheese

Author: Mary Ann Dwyer

Servings: 8

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This Crazy Good Mac n’ Cheese is a crowd favorite! It’s a rich and ultra-cheesy comfort food dish that’s easy to make and totally irresistible!

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Ingredients  

• 8 ounces elbow macaroni
• 2 tsp. salt
• 3 Tbsp. butter
• 1 medium onion finely chopped
• 2 Tbsp. all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 tsp. ground mustard
• 1/4 tsp. cayenne red pepper
• 1 1/2 tsp. kosher salt
• 1/2 tsp. ground pepper
• 2 cups sharp white cheddar cheese, freshly grated
• 2 cups sharp yellow cheddar cheese, freshly grated
• 1/2 cup seasoned panko Japanese bread crumbs

Instructions 

• Preheat oven to 375 degrees. Fill large pot with water and 2 tsp. salt and prepare the macaroni al dente according to directions on package. Set aside.
• Melt 3 Tbsp. butter over medium heat in a large saucepan. Add onion and cook for 5 minutes. Whisk in flour and cook for one minute. Slowly whisk in milk, cream, mustard, cayenne, salt and pepper.
• Stirring constantly, continue to cook for 8 minutes until nice and thick. Stir in 3 1/2 cups cheese. Stir until cheese is melted. Add pasta. Pour into a 2.4 qt. or a 9x13 baking dish sprayed with non-stick cooking spray. Sprinkle with the leftover cheddar cheese and the panko bread crumbs. Bake for 30 minutes until bubbly and nice and golden browned.

Notes

I use a combination of sharp white and cheddar cheeses. You could also opt to substitute one of the cheddar portions with Gruyère if you'd like.

Always freshly shred your cheeses instead of going for the prepacked bags of shredded cheese. Freshly shredded melts smoother.

You can top the mac n' cheese with some plain or seasoned panko. It makes for a delicious crunchy top.

Keyword: Cheese, Comfort Food, Pasta

Cuisine: American

Course: Main Dish, Side Dish