Ingredients
Scale
- 1 pound (450g) elbow macaroni or your favorite pasta
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: cooked bacon bits or jalapeños for added heat and flavor
- External link for premium cheese options: Quality Cheese on Amazon
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, stirring constantly for about 1 minute.
- Gradually pour in the milk and heavy cream while whisking to avoid lumps. Continue cooking until the mixture thickens, about 3-4 minutes.
- Stir in the Dijon mustard, smoked paprika, salt, and black pepper for flavor—these ingredients add a bold, smoky twist characteristic of Eugene’s personality.
- Add the shredded cheddar, mozzarella, and Parmesan cheeses to the sauce, stirring until melted and smooth.
- Combine the cheese sauce with the cooked pasta, mixing thoroughly to ensure every piece is coated with cheesy goodness.
- Optional: Mix in cooked bacon bits or chopped jalapeños for extra flavor.
- Serve hot, garnished with a sprinkle of Parmesan or fresh herbs if desired.
Notes
- For a crunchier top, transfer the mac and cheese to a baking dish, sprinkle with extra cheese or breadcrumbs, and bake at 375°F (190°C) for 15 minutes.
- To enhance creaminess, consider adding a splash of cream before serving. For more cheese tips, check out our Waffle Party Waffles recipe for fun variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Stovetop and Baking (optional)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg