Creamiest Mac and Cheese
Creamiest Mac and Cheese
Ingredients
For the Cream Infusion
- 1 cup evaporated milk
- 3 cups heavy cream
- 5 garlic cloves, unpeeled
- 1 shallot, halved
For the Pasta
- 1 pound elbow macaroni
- 1 tablespoon chicken bouillon, as needed for pasta water
- 1 tablespoon salt, as needed for pasta water
For the Cheese Sauce
- 3 tablespoons butter
- 1 teaspoon Old Bay seasoning, plus more to taste
- 3 tablespoons all-purpose flour
- 1 pound mozzarella cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 8 ounces smoked Gruyère cheese, grated
- 8 ounces pepper jack cheese, grated
- 4 ounces cream cheese, room temperature, cut into chunks
- 1/2 teaspoon hot sauce, or to taste
- 1/2 teaspoon black pepper, or to taste
For Assembly and Topping
- 1 tablespoon butter, as needed for greasing
- 1/2 cup Panko breadcrumbs
Instructions
- 1
In a small pot, combine the evaporated milk and heavy cream. Add the unpeeled garlic cloves and halved shallot. Cover the pot and simmer on low heat to infuse the cream while preparing other ingredients. Do not boil.
⏱️ 15 min
- 2
In a large pot, bring water to a rolling boil. Add chicken bouillon and a generous amount of salt. Add the elbow macaroni and cook until slightly less than al dente, about 6-7 minutes. Drain the pasta and set aside.
⏱️ 10 min
- 3
Grate all the block cheeses: mozzarella, sharp cheddar, smoked Gruyère, and pepper jack. Set aside.
⏱️ 10 min
- 4
In a separate large pot or Dutch oven, melt 3 tablespoons of butter over medium-low heat. Sprinkle in 1 teaspoon of Old Bay seasoning and let it bloom briefly for about 30 seconds. Add 3 tablespoons of all-purpose flour and cook, stirring constantly with a wooden spoon, to create a roux. Continue cooking until the roux turns a light golden color, about 2-3 minutes.
⏱️ 5 min
- 5
Strain the infused cream mixture from Step 1 into a measuring cup or bowl, discarding the garlic and shallot. You should have about 4 cups of infused cream.
⏱️ 2 min
- 6
While aggressively stirring the roux, slowly pour in the strained cream mixture. Continue stirring until smooth. Switch to a whisk towards the end to ensure there are no lumps and the sauce begins to thicken.
⏱️ 5 min
- 7
Add the chunks of room-temperature cream cheese and 1/2 teaspoon of hot sauce to the cream mixture. Whisk until the cream cheese is fully incorporated and the sauce is smooth and creamy.
⏱️ 3 min
- 8
Reduce the heat to super low. Gradually add about three-fourths of the grated cheeses in small batches, whisking aggressively after each addition until melted and smooth. Reserve the remaining one-fourth of the grated cheese for topping.
⏱️ 7 min
- 9
Season the cheese sauce with more Old Bay, salt, and black pepper to taste. Adjust seasonings as needed.
⏱️ 2 min
- 10
Add the cooked pasta noodles to the cheese sauce and stir thoroughly until all the pasta is evenly coated.
⏱️ 3 min
- 11
Preheat your oven to 350°F. Grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 350
- 12
Transfer the mac and cheese mixture into the greased baking dish, spreading it evenly.
⏱️ 2 min
- 13
Top the mac and cheese with the reserved grated cheese and a generous layer of Panko breadcrumbs.
⏱️ 1 min
- 14
Bake in the preheated oven for approximately 30 minutes, or until bubbly and heated through. For a golden brown and crispy top, broil for an additional 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 350
- 15
Let the mac and cheese cool slightly for 5-10 minutes before serving to allow the sauce to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamiest Mac and Cheese
Ingredients
For the Cream Infusion
- 1 cup evaporated milk
- 3 cups heavy cream
- 5 garlic cloves, unpeeled
- 1 shallot, halved
For the Pasta
- 1 pound elbow macaroni
- 1 tablespoon chicken bouillon, as needed for pasta water
- 1 tablespoon salt, as needed for pasta water
For the Cheese Sauce
- 3 tablespoons butter
- 1 teaspoon Old Bay seasoning, plus more to taste
- 3 tablespoons all-purpose flour
- 1 pound mozzarella cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 8 ounces smoked Gruyère cheese, grated
- 8 ounces pepper jack cheese, grated
- 4 ounces cream cheese, room temperature, cut into chunks
- 1/2 teaspoon hot sauce, or to taste
- 1/2 teaspoon black pepper, or to taste
For Assembly and Topping
- 1 tablespoon butter, as needed for greasing
- 1/2 cup Panko breadcrumbs
Instructions
- 1
In a small pot, combine the evaporated milk and heavy cream. Add the unpeeled garlic cloves and halved shallot. Cover the pot and simmer on low heat to infuse the cream while preparing other ingredients. Do not boil.
⏱️ 15 min - 2
In a large pot, bring water to a rolling boil. Add chicken bouillon and a generous amount of salt. Add the elbow macaroni and cook until slightly less than al dente, about 6-7 minutes. Drain the pasta and set aside.
⏱️ 10 min - 3
Grate all the block cheeses: mozzarella, sharp cheddar, smoked Gruyère, and pepper jack. Set aside.
⏱️ 10 min - 4
In a separate large pot or Dutch oven, melt 3 tablespoons of butter over medium-low heat. Sprinkle in 1 teaspoon of Old Bay seasoning and let it bloom briefly for about 30 seconds. Add 3 tablespoons of all-purpose flour and cook, stirring constantly with a wooden spoon, to create a roux. Continue cooking until the roux turns a light golden color, about 2-3 minutes.
⏱️ 5 min - 5
Strain the infused cream mixture from Step 1 into a measuring cup or bowl, discarding the garlic and shallot. You should have about 4 cups of infused cream.
⏱️ 2 min - 6
While aggressively stirring the roux, slowly pour in the strained cream mixture. Continue stirring until smooth. Switch to a whisk towards the end to ensure there are no lumps and the sauce begins to thicken.
⏱️ 5 min - 7
Add the chunks of room-temperature cream cheese and 1/2 teaspoon of hot sauce to the cream mixture. Whisk until the cream cheese is fully incorporated and the sauce is smooth and creamy.
⏱️ 3 min - 8
Reduce the heat to super low. Gradually add about three-fourths of the grated cheeses in small batches, whisking aggressively after each addition until melted and smooth. Reserve the remaining one-fourth of the grated cheese for topping.
⏱️ 7 min - 9
Season the cheese sauce with more Old Bay, salt, and black pepper to taste. Adjust seasonings as needed.
⏱️ 2 min - 10
Add the cooked pasta noodles to the cheese sauce and stir thoroughly until all the pasta is evenly coated.
⏱️ 3 min - 11
Preheat your oven to 350°F. Grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 350 - 12
Transfer the mac and cheese mixture into the greased baking dish, spreading it evenly.
⏱️ 2 min - 13
Top the mac and cheese with the reserved grated cheese and a generous layer of Panko breadcrumbs.
⏱️ 1 min - 14
Bake in the preheated oven for approximately 30 minutes, or until bubbly and heated through. For a golden brown and crispy top, broil for an additional 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 350 - 15
Let the mac and cheese cool slightly for 5-10 minutes before serving to allow the sauce to set.
⏱️ 10 min