Creamy Mac N Cheese
Creamy Mac N Cheese
Ingredients
For the Pasta
- 2 cups elbow macaroni, uncooked
- 1 teaspoon salt, for pasta water
For the Cheese Sauce
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 tablespoons cream cheese, softened
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
For Assembly and Garnish
- 1 cup sharp cheddar cheese, shredded, for topping
- 1/2 cup Monterey Jack cheese, shredded, for topping
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 15 min•🌡️ 375
- 2
While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat. Add the minced garlic and Cajun seasoning and sauté for 1 minute until fragrant.
⏱️ 3 min
- 3
Sprinkle the all-purpose flour over the butter mixture. Whisk continuously for 1 to 2 minutes to create a roux, ensuring no lumps remain.
⏱️ 2 min
- 4
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 5 minutes.
⏱️ 5 min
- 5
Reduce the heat to low. Stir in the softened cream cheese, yellow mustard, 1/2 teaspoon salt, and black pepper until the cream cheese is fully melted and incorporated.
⏱️ 2 min
- 6
Add the 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey Jack cheese to the sauce. Stir continuously until all the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min
- 7
Add the drained cooked macaroni to the cheese sauce. Stir thoroughly until every piece of pasta is evenly coated.
⏱️ 2 min
- 8
Transfer half of the cheesy pasta mixture to a white oval baking dish or a 9x13 inch baking dish. Sprinkle evenly with half of the reserved shredded cheddar and Monterey Jack cheeses for topping.
⏱️ 2 min
- 9
Add the remaining cheesy pasta mixture to the dish, spreading it evenly. Top with the rest of the reserved shredded cheddar and Monterey Jack cheeses.
⏱️ 2 min
- 10
Bake for 20-25 minutes, or until the cheese topping is golden brown and bubbly. Let it rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375
- 11
Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mac N Cheese
Ingredients
For the Pasta
- 2 cups elbow macaroni, uncooked
- 1 teaspoon salt, for pasta water
For the Cheese Sauce
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 tablespoons cream cheese, softened
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
For Assembly and Garnish
- 1 cup sharp cheddar cheese, shredded, for topping
- 1/2 cup Monterey Jack cheese, shredded, for topping
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 15 min•🌡️ 375 - 2
While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat. Add the minced garlic and Cajun seasoning and sauté for 1 minute until fragrant.
⏱️ 3 min - 3
Sprinkle the all-purpose flour over the butter mixture. Whisk continuously for 1 to 2 minutes to create a roux, ensuring no lumps remain.
⏱️ 2 min - 4
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 5 minutes.
⏱️ 5 min - 5
Reduce the heat to low. Stir in the softened cream cheese, yellow mustard, 1/2 teaspoon salt, and black pepper until the cream cheese is fully melted and incorporated.
⏱️ 2 min - 6
Add the 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey Jack cheese to the sauce. Stir continuously until all the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min - 7
Add the drained cooked macaroni to the cheese sauce. Stir thoroughly until every piece of pasta is evenly coated.
⏱️ 2 min - 8
Transfer half of the cheesy pasta mixture to a white oval baking dish or a 9x13 inch baking dish. Sprinkle evenly with half of the reserved shredded cheddar and Monterey Jack cheeses for topping.
⏱️ 2 min - 9
Add the remaining cheesy pasta mixture to the dish, spreading it evenly. Top with the rest of the reserved shredded cheddar and Monterey Jack cheeses.
⏱️ 2 min - 10
Bake for 20-25 minutes, or until the cheese topping is golden brown and bubbly. Let it rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375 - 11
Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min