Creamy Mac & Cheese (High Calorie)
Creamy Mac & Cheese (High Calorie)
Ingredients
For the Mac & Cheese
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 pound elbow macaroni, cooked according to package directions
For Garnish (Optional)
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh chives, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min
- 2
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
⏱️ 2 min
- 3
Gradually whisk in the heavy cream and whole milk until smooth. Bring the mixture to a gentle simmer, whisking occasionally, until the sauce thickens slightly, about 5-7 minutes.
⏱️ 7 min
- 4
Reduce heat to low. Stir in the salt, black pepper, garlic powder, and smoked paprika.
⏱️ 1 min
- 5
Add the shredded sharp cheddar cheese, gruyere cheese, and grated Parmesan cheese to the sauce. Stir continuously until all the cheese is melted and the sauce is smooth and creamy.
⏱️ 3 min
- 6
Add the cooked elbow macaroni to the cheese sauce. Stir gently until the macaroni is evenly coated.
⏱️ 2 min
- 7
Serve immediately. Optionally, top with crumbled bacon and fresh chopped chives for extra flavor and calories.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mac & Cheese (High Calorie)
For the Mac & Cheese
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 pound elbow macaroni, cooked according to package directions
For Garnish (Optional)
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh chives, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min - 2
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
⏱️ 2 min - 3
Gradually whisk in the heavy cream and whole milk until smooth. Bring the mixture to a gentle simmer, whisking occasionally, until the sauce thickens slightly, about 5-7 minutes.
⏱️ 7 min - 4
Reduce heat to low. Stir in the salt, black pepper, garlic powder, and smoked paprika.
⏱️ 1 min - 5
Add the shredded sharp cheddar cheese, gruyere cheese, and grated Parmesan cheese to the sauce. Stir continuously until all the cheese is melted and the sauce is smooth and creamy.
⏱️ 3 min - 6
Add the cooked elbow macaroni to the cheese sauce. Stir gently until the macaroni is evenly coated.
⏱️ 2 min - 7
Serve immediately. Optionally, top with crumbled bacon and fresh chopped chives for extra flavor and calories.
⏱️ 1 min