The Ultimate Creamy Baked Mac and CheeseVeg
Elevate your comfort food game with the creamiest, most indulgent homemade mac and cheese ever. This recipe skips the box and shows you how to build a rich, velvety cheese sauce from scratch using a perfect roux and a blend of sharp, flavorful cheeses. With a secret touch of tangy cream cheese and optional crispy topping, this dish is gooey, bubbly, and guaranteed to be a crowd-pleaser at any dinner table. Simple to prepare, completely irresistible, and pure cheesy perfection.
Ingredients
Pasta : A standard box of elbow macaroni
5 cups Grated Cheese
6 tbsp Butter
Flour : Used in equal parts to the butter to create the roux
1 tsp Mustard Seeds
3 cups Milk
3 Cream Cheese (Softened)
to taste Salt
to taste Pepper
1/2 cup of panko bread crumbs
1 tablespoon of olive oil
2 tablespoons of parmesan cheese
Instructions
1
Boil the elbow macaroni in salted water until cooked.
2
While the pasta cooks, shred your own cheese blocks using a food processor or grater for the best melt and flavor.
3
In a pan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly for 3-4 minutes to remove the raw starchy taste.
4
Stir in the mustard powder, then gradually whisk in the whole milk.
5
Bring the mixture to a simmer, whisking occasionally until it thickens and bubbles.
6
Once bubbling, add the cream cheese and let it melt into the sauce.
7
Simmer for another 4-5 minutes, then season with salt and pepper.
8
Stir in about two cups of your shredded cheese until melted, then remove from heat.
9
Grease a casserole dish. Layer half of the cooked macaroni, followed by a portion of the remaining shredded cheese, then the rest of the pasta.
10
Top with the remaining cheese (or an optional panko-parmesan mixture if you prefer a crunch).
11
Bake in a 350°F oven until the top is golden, bubbly, and gooey, which takes about 30 minutes.
12
If baking from cold/refrigerated, allow the dish to come to room temperature first, then increase the baking time accordingly.
