Creamy Mac and Cheese
Creamy mac and cheese has a luxurious sauce made of smoked cheddar and whole milk. It's the tastiest macaroni and cheese you will ever make.
Servings 8 people
Calories 454kcal
Ingredients
- 16 ounces elbow macaroni
- 2 tablespoon unsalted butter
- 1 can (12 ounces) evaporated milk
- 4 ounces cream cheese, room temperature and cut into cubes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- 8 ounces smoked cheddar cheese, shredded and room temperature
- Paprika and chopped fresh parsley, optional (for garnish)
Instructions
- Cook the macaroni according to package directions, reducing the cook time by 1–2 minutes. Drain the pasta and set aside.
- Return the pan to the heat and melt the butter over medium heat.
- Slowly whisk in the evaporated milk and bring to a gentle simmer.
- Add the cream cheese and whisk continuously until the sauce is smooth.
- Stir in the salt, black pepper, and cayenne pepper.
- Let the mixture simmer gently for 2–3 minutes, stirring constantly, until slightly thickened.
- Reduce the heat to low. Gradually add the smoked cheddar, stirring until fully melted and smooth.
- Add the cooked macaroni and stir until the pasta is fully coated with the cheese sauce.
- Taste and adjust seasoning with additional salt and pepper, if needed. Garnish the macaroni with chopped fresh parsley and paprika, if desired.
Notes
- For the smoothest, creamiest cheese sauce, use room temperature cream cheese and cut it into small cubes before adding it to the warm milk.
- Shred your own cheese whenever possible. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly.
- Cook the pasta just until al dente. The macaroni will continue to absorb some of the sauce as it sits.
- Keep the heat at low after adding the cheddar cheese. High heat can cause the cheese sauce to become grainy or separate.
- If the sauce seems too thick, stir in a splash of milk until it reaches your desired consistency.
- Smoked cheddar can vary in intensity. If you prefer a milder flavor, use a combination of smoked cheddar and sharp cheddar cheese.
- This recipe is best served immediately while the sauce is hot and creamy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently and add a little milk if needed to restore the creamy texture.
- Avoid freezing if possible. Cream cheese-based sauces can sometimes separate after thawing.
Nutrition
Serving: 1cup | Calories: 454kcal | Carbohydrates: 39g | Protein: 19g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 534mg | Potassium: 292mg | Fiber: 1.5g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 1mg | Calcium: 429mg | Iron: 1.5mg
