I can’t help but get a little misty-eyed when I think about my all-time favorite comfort food: extra creamy classic mac and cheese. There’s a sort of magic in those tender pasta shells bathed in a luxuriously velvety cheese sauce that feels like a warm hug from the inside out. Honestly, I don’t remember the first time I had it — mac and cheese just seems to have always been around in my life like an old friend.
I’ve made it countless times over the years, especially on days when I needed a pick-me-up or a little something special to brighten my spirits. I have a distinct memory of a chilly autumn evening a couple of years ago when I decided to whip up a big, gooey batch after a particularly tough work week. The smell wafting through the house brought me back to short family dinners during my childhood, where my mom would whip it up when life felt chaotic—a classic remedy. Those nights, the table was filled with laughter and stories, and the only thing that could make it more perfect was a side of buttery garlic bread. I mean, who doesn’t love a little extra crunch to go along with that creaminess?
It’s important to mention that my version isn’t a gourmet rendition bursting with artisanal cheeses—oh no; this is the quick, easy, and heartwarming kind that’s perfect for cozy nights in, movie marathons, or just a bit of self-indulgence. And here’s the kicker: It’s delightfully forgiving if you’re the type of cook who sometimes gets distracted (like me!). You know those moments when you leave something simmering a bit too long? Trust me; this mac and cheese can handle a few happy accidents along the way.
Let’s not waste time, because my beloved recipe deserves your full attention! It’s simple yet brimming with flavor, and I can’t wait to share it with you.
What Goes Into Extra Creamy Classic Mac and Cheese?
Every ingredient plays a special role in creating that dreamy consistency and rich flavor.
– **Pasta**: I use **elbow macaroni** most often because they hold the cheese sauce beautifully, but feel free to experiment! Fusilli and shells can also add a fun twist. The cookware story: I had a friend once insist on using bowties because she thought they’d look cute. Don’t get me wrong, they tasted great, but somehow they felt more formal? It’s macaroni for me all the way!
– **Butter**: I always start with **unsalted butter**. Not because I’m a control freak about salt levels, but because I think it’s better to season to taste. We’ll use it to create that gorgeous roux. Now, a fun side note: make sure you don’t let it brown too much while melting—you want it golden, cozy, and not burnt!
– **Flour**: You’re looking for **all-purpose flour**. The magic of a roux happens when you blend it with butter; it thickens up the cheese sauce and gives it that extra creamy texture. I must admit, when I was learning to cook, I once forgot the flour and ended up with a gooey disaster—but hey, there’s a lesson in every kitchen mishap, right?
– **Milk**: Totally essential! I swear by **whole milk** for the creamiest result, but 2% works too if you want to make it slightly lighter. Just don’t go for skim milk; we’re going for decadence, not deprivation here.
– **Cream cheese**: This is my lil’ secret weapon. **Cream cheese** adds richness you didn’t know you needed, trust me. When you blend it in, you’re going to wonder why you never did this before.
– **Cheddar cheese**: The quintessential cheesy goodness comes from **sharp cheddar**. Its age gives it that punchy flavor that balances so nicely with the creaminess. If you’re feeling adventurous, a mix of cheeses like gouda or Monterey Jack can lead you down a glorious path of cheese exploration.
– **Seasonings**: A little **salt, black pepper, and garlic powder** go a long way in this recipe. It’s amazing how these tiny elements pull the whole dish together. Whenever I under-season something, I always think about that quote, “The more the merrier.” That applies to spices too! Just a pinch can elevate your dish from good to “Oh my gosh, what did you put in this?”
– **Breadcrumbs**: This is optional, but I often add a crunchy breadcrumb topping at the end for a little added texture. Nothing fancy—just plain old **panko breadcrumbs** or smashed crackers work beautifully. When they’re baked to a golden crisp, it’s like an invitation you can’t refuse!
Is Extra Creamy Classic Mac and Cheese Actually Good for You?
If I’m being completely honest, this isn’t exactly a health food. I mean, come on, we’re talking about loads of cheese and butter here! It’s pure indulgence, and let’s face it—sometimes we need that in our lives. But that’s okay! I believe in balance: a hearty serving of mac and cheese, maybe paired with a crunchy salad or some roasted veggies, and you’ve got yourself a meal.
Let’s break down those ingredients just a touch for a moment:
– **Cheddar cheese**: Sure, it’s rich in saturated fats, but it also provides calcium and protein. So there’s a tiny sliver of goodness there, right?
– **Butter and flour**: Yes, they do contribute to the richness, but they also act as comfort food fuel. Butter brings flavor and joy, and we all need a little joy. Also, whole milk? It includes vitamins like A and D.
So, while this dish could be considered indulgent, we can’t deny its power to uplift and comfort. These are moments to cherish — and trust me when I say my soul smiles every time I dig into a bowl of this extra creamy mac and cheese.
Here’s What You’ll Need
– 8 ounces **elbow macaroni** (or pasta shape of your choice)
– 4 tablespoons **unsalted butter**
– ¼ cup **all-purpose flour**
– 4 cups **whole milk** (or 2%, if preferred)
– 8 ounces **cream cheese**, cut into pieces
– 2 cups **sharp cheddar cheese**, shredded
– ½ teaspoon **garlic powder**
– Salt and black pepper, to taste
– Optional: 1 cup **panko breadcrumbs** for topping
How to Make Extra Creamy Classic Mac and Cheese Step-by-Step
1. **Boil the pasta**: Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain it well, and if you’re like me and sometimes forget this stage, quick rinse it with cold water to stop further cooking. Set it aside.
2. **Make the roux**: In a large saucepan, melt the **butter** over medium heat. Once melted, whisk in your **flour** and stir until bubbling. It might seem a little goopy at first, but trust the process! Keep whisking for about a minute.
3. **Pour in the milk**: Gradually add the **milk** while whisking constantly. Keep it simmering on medium heat, stirring occasionally until it thickens and starts to bubble slightly. It should feel like a base that’s ready to do something magical.
4. **Cream it up**: Toss in the **cream cheese**, stirring until it melts and becomes smooth. This is SO satisfying, you guys! Look at that creamy goodness transforming before your eyes!
5. **Add cheese and seasonings**: Now’s the time to mix in your **sharp cheddar cheese**, and make sure you reserve a bit for topping later. Stir until fully melted, then sprinkle in the **garlic powder**, salt, and black pepper to taste. Just a little tip here: I always taste it at this stage; you want to add just the right amount of salt! If I had a nickel for every time I tried to sneak a taste and ended up with a spoonful of hot cheesy goodness, well… I’d be rich!
6. **Combine with pasta**: Fold in the cooked pasta. Mix it gently but thoroughly—every piece should be singing in that glorious cheese sauce!
7. **Transfer to a baking dish**: Pour the cheesy pasta mixture into a greased baking dish. If you want that beautiful crunchy topping, sprinkle the reserved cheese and panko breadcrumbs evenly over the top.
8. **Bake**: Preheat your oven to 350°F (175°C) and bake it for about 20-25 minutes or until the top is golden and bubbling. While it’s baking, you have a glorious window of time where you can kick back and catch up on that show you’ve been meaning to watch. Or maybe it’s the perfect moment to savor the delicious scent of mac and cheese wafting throughout your home—it’s practically fragrant joy!
9. **Serve and enjoy**: Once it’s out of the oven, let it sit for about 5 minutes to set. Serve it warm and enjoy every creamy bite. You may find yourself gobbling down more than you planned. No judgment here!
Little Extras I’ve Learned Along the Way
Now, cooking is all about balance, creativity, and a pinch of chaos, so here are some tricks and variations I’ve learned over time to keep things interesting!
1. **Add veggies**: Sneaking in some **broccoli** or **spinach** is a great way to add color and nutrition to the dish. Plus, it feels slightly virtuous when you’re indulging in all that richness. Just make sure to steam them first before folding them into the mix.
2. **Go gourmet**: Wanna get a little fancy? Try using **fontina**, **Gruyère**, or even a little **blue cheese** if you’re feeling bold! The depth of flavor can elevate your mac and cheese to a whole new level. I once tried a combination of mozzarella and goat cheese, and it was phenomenal—totally unexpected!
3. **Make it spicy!**: If you get a kick out of some heat, add a bit of **cayenne pepper** or **jalapeños** for a kick! I remember serving this to my buddies during a game night, and they couldn’t believe I’d turned up the heat. Just a sprinkle goes a long way!
4. **Substitutes galore**: Out of cream cheese? It’s okay to substitute with sour cream or Greek yogurt for that creaminess—just adjust salt to taste.
5. **Make it your own**: Don’t be afraid to toss in leftover meats like cooked **chicken** or **bacon**. It’ll take things up a notch and make it a full meal. I’ve done it before, and nothing warms my heart quite like crafting leftovers into something new and delightful.
This one means a lot to me. Growing up, it taught me about love, sharing, and the very heart of hospitality. Please let me know if you give it a try—I’d love to hear what twists you’ve added and how it turns out for you! Happy cooking, my friend!
