If you’re craving comfort food with a little extra flair, this Creamy Homemade Mac and Cheese is the perfect dish to satisfy your taste buds. Its rich, velvety cheese sauce made with sharp cheddar and Gruyère is the perfect base allowing for the fresh herbs and buttery topping to shine. Plus, it takes less than 15 minutes to whip up, with minimal prep needed. Hellllllo weeknight dinner!
We used the io Saucier here, which we love for its generous, rounded proportions and depth. The flared rims also make it easy to pour without the mess. (You may not have heard of this pan before, but once you try one, you'll never go back to a regular saucepan!)
Ingredients:
Pasta:
- 1 pound elbow macaroni or pasta of choice
- Salt for pasta water
Cheese Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded Gruyère cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Herbs & Garnishes:
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh chives, chopped
- Freshly cracked black pepper
- Grated Parmesan for garnish (optional)
- Panko breadcrumbs (optional, for topping)
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and set aside.
2. Make the Roux:
- In the io Saucier, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, until it becomes golden and starts to smell nutty.
3. Add Milk & Cream:
- Gradually whisk in the milk and heavy cream, ensuring no lumps form. Continue whisking until the mixture thickens slightly, about 3-4 minutes.
4. Melt the Cheese:
- Once the sauce has thickened, reduce the heat to low and slowly add the shredded cheddar and Gruyère cheese, one handful at a time, whisking continuously. Stir until the cheese is fully melted and the sauce is smooth.
- Add Dijon mustard, garlic powder, onion powder, and season with salt and pepper to taste.
5. Incorporate Fresh Herbs:
- Stir in the fresh parsley, thyme, and chives. These herbs add a fresh and earthy note that elevates the creamy cheese sauce.
6. Combine the Pasta and Sauce:
- Add the drained pasta into the saucier pan with the cheese sauce. Gently stir to coat all the pasta with the sauce. If the sauce seems too thick, you can add a little reserved pasta water to reach your desired consistency.
7. Optional Topping (for a crispy finish):
- If you like a crispy topping, transfer the mac and cheese to an oven-safe dish, sprinkle with Panko breadcrumbs and grated Parmesan, and broil for 2-3 minutes until golden and bubbly.
8. Serve & Garnish:
- Remove from heat and serve immediately. Garnish with additional fresh herbs and a sprinkle of freshly cracked black pepper for extra flavor.
Tips & Variations:
- Cheese Variations: You can swap out Gruyère for Gouda or Monterey Jack for a milder flavor. Play around with different cheeses based on your preference.
- Herb Substitutions: Feel free to use other herbs like rosemary or oregano if you prefer a different flavor profile.
- Make It Spicy: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
- Crispy Topping: If you love a contrast in textures, the Panko-Parmesan topping adds a satisfying crunch to the creamy pasta.
