Description
A delicious mac and cheese recipe that offers both no-bake and baked options, featuring a blend of sharp cheddar, Gouda, and mozzarella for a creamy, comforting dish.
Ingredients
Scale
- 2 cups short pasta (elbow macaroni or shells)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gouda cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons butter
- 1/4 cup flour
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat and sauté the onions until translucent. Add minced garlic and cook for one more minute.
- Sprinkle flour over the butter and whisk for about 2 minutes to create a roux.
- Gradually pour in the milk and cream, whisking constantly until thick and bubbling.
- Reduce heat and stir in the shredded cheeses until melted and creamy. Season with salt and pepper.
- Fold in the cooked pasta, ensuring it is well coated with the cheese sauce.
- For the no-bake option, serve immediately, topped with fresh herbs.
- For the baked version, preheat the oven to 350°F (175°C). Transfer to a greased baking dish, sprinkle with extra cheese and breadcrumbs, and bake for 20-25 minutes until bubbly and golden.
Notes
Feel free to add sautéed vegetables or crispy bacon for extra flavor. Leftovers can be stored for 3-4 days in the fridge or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: mac and cheese, comfort food, baked pasta, creamy cheese, family recipe