Description
This ultra-creamy macaroni and cheese made with heavy cream is the ultimate comfort food. It’s rich, cheesy, and absolutely satisfying — perfect for weeknights or special gatherings.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 cups heavy cream
- 1 cup whole milk
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Boil elbow macaroni in salted water until al dente. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in heavy cream and milk. Cook until thickened, about 5 minutes.
- Turn off heat and stir in cheddar, mozzarella, and parmesan cheese until melted. Add salt, pepper, and paprika.
- Fold in cooked macaroni until well coated in sauce.
- Transfer to prepared baking dish and top with extra cheese if desired.
- Bake for 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.
Notes
- For a crunchy top, broil for 2–3 minutes after baking.
- Shred your own cheese for best texture and flavor.
- Add-ins like sautéed garlic or roasted veggies can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 580
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 110mg
Keywords: macaroni and cheese, creamy mac and cheese, baked mac and cheese, comfort food, cheese pasta