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Ultra Creamy Homemade Mac and Cheese : The Ultimate Cheesy Classic

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This Homemade Mac and Cheese is the definition of comfort food done right—rich, ultra-creamy, and layered with bold cheddar flavor. Whether served as a cozy main dish or a decadent side, this version upgrades the classic with a smooth cheese sauce and a touch of spice. It’s a family favorite that never goes out of style.

Ingredients

Scale

32 oz short pasta (elbow macaroni, shells, or cavatappi work beautifully)

4 cups sharp cheddar cheese, shredded (divided)

4 cups sharp white cheddar cheese, shredded (divided)

8 tbsp unsalted butter

1/2 cup all-purpose flour

4 cups milk (whole or 2% for extra creaminess)

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp garlic powder

Optional twists:

1/2 tsp Dijon mustard for a flavor boost

1/4 tsp cayenne or hot sauce for subtle heat

1/2 cup grated Parmesan for depth

Toasted buttery breadcrumbs or crushed Ritz crackers on top for crunch

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta just to al dente, then drain and set aside.

Make the roux: In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until bubbly and golden.

Build the sauce: Gradually whisk in the milk. Cook, whisking often, until the mixture thickens, about 4–6 minutes.

Add cheese & seasoning: Reduce heat to low. Stir in half of each cheese, salt, pepper, paprika, garlic powder, and any optional ingredients. Stir until cheese is melted and sauce is smooth.

Combine: Add cooked pasta and stir to coat. Fold in remaining cheese for pockets of gooey goodness.

Serve: Serve hot as-is, or transfer to a baking dish, top with crumbs or extra cheese, and broil for 3–5 minutes for a golden finish.

Nutrition

Find it online: https://thecomfortspoon.com/ultra-creamy-homemade-mac-and-cheese-the-ultimate-cheesy-classic/