I've used the same mac and cheese recipe for some years now and every time I make it I am underwhelmed. It just isn't creamy enough and doesn't have enough of a sharp cheesy bite. It was time for a change. I tweaked my recipe by adding cream cheese for added creaminess and changed the kinds of cheese to give a better cheese taste. So this is my new and improved recipe (not that I ever posted my old one) and I am pretty happy with it!
- 1 lb elbow macaroni noodles
- 3 cups milk
- 1 cup heavy whipping cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 1/2 cups asiago cheese, shredded
- 1 cup cream cheese (equals an 8 oz. package)
- 3 Tablespoons flour
- 3 Tablespoons butter
- Salt and pepper
- Optional topping: 2 cups plain breadcrumbs, 3 Tbl. melted butter
- Preheat oven to 350 degrees.
- Cook pasta according to directions, set aside.
- Melt butter on low, add flour and keep moving with whisk for about 5 minutes. (This makes a pasty 'roux' that helps thicken the sauce.)
- Slowly add milk, cream and simmer on low heat for about 10 minutes until it thickens a bit.
- Add cream cheese, cheddar and asiago (reserving some cheddar and asiago for the top). Heat on low, stirring until all the cheeses melt.
- Stir in pasta.
- Add salt and pepper to taste (I ended up using quite a bit of salt so make sure to taste).
- Pour mixture into a casserole dish and top with the extra cheddar and asiago cheeses.
- If you are adding the topping, mix melted butter with breadcrumbs, spoon over the top of the mac and cheese and spread evenly.
- Bake for about 30 minutes until bubbling and golden brown. Allow to cool a few minutes before serving.