Creamy Mac and Cheese

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A combination of sharp and creamy cheeses mixed with heavy cream makes this a delicious treat.

Difficulty: Medium

Hands-on: 30 minutesTotal: 1 hour 20 minutes

Serves: 8

Ingredients

  • 2 cups elbow macaroni
  • ½ medium white onion, peeled and minced
  • 2 Tbsp. unbleached white flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup grated sharp white Cheddar cheese
  • 1 cup grated Monterey jack cheese
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 4 Tbsp. butter, divided
  • ½ cup fresh bread crumbs
  • ¼ cup finely grated Parmigiano-Reggiano cheese

Directions

  • Preheat the oven to 350°F.
  • Bring 2 quarts of water to boil in large pot, then add elbow macaroni, stir, bring to boil again, and then boil about 11 minutes, until tender. Drain macaroni and put in a large bowl.
  • Meanwhile, melt 1 tablespoon butter in a medium-size sauté pan over medium heat, then add minced onions and sauté until transparent. Set aside.
  • Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Add 2 tablespoons flour and whisk gently until butter and flour form a roux (about 3 minutes). Gradually whisk in the milk and heavy cream. Stir frequently until thickened, about 15 minutes. Combine grated Cheddar and Monterey Jack and mix until well blended. Add 1½ cups of the blended Cheddar and Monterey Jack and sautéed onion to the cream sauce.
  • Add milk, cheese, and onion mixture to hot macaroni noodles and stir gently until the noodles are evenly coated. Put this mixture into an oiled 1½-quart-deep baking dish.
  • Combine grated Parmigiano-Reggiano with remaining ½ cup of grated Cheddar and Monterey jack, and set aside. Melt 1 tablespoon butter in a saucepan over medium heat. Add breadcrumbs to melted butter, toss until evenly coated, and then sprinkle breadcrumbs and grated Parmigiano-Reggiano, Cheddar, and Monterey Jack cheese over macaroni. Bake at 350°F for 30 minutes, let stand for 5 minutes, then serve.

Recipe Information

Serves: 8

Ingredients

  • 2 cups elbow macaroni
  • ½ medium white onion, peeled and minced
  • 2 Tbsp. unbleached white flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup grated sharp white Cheddar cheese
  • 1 cup grated Monterey jack cheese
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 4 Tbsp. butter, divided
  • ½ cup fresh bread crumbs
  • ¼ cup finely grated Parmigiano-Reggiano cheese

Directions

  • Preheat the oven to 350°F.
  • Bring 2 quarts of water to boil in large pot, then add elbow macaroni, stir, bring to boil again, and then boil about 11 minutes, until tender. Drain macaroni and put in a large bowl.
  • Meanwhile, melt 1 tablespoon butter in a medium-size sauté pan over medium heat, then add minced onions and sauté until transparent. Set aside.
  • Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Add 2 tablespoons flour and whisk gently until butter and flour form a roux (about 3 minutes). Gradually whisk in the milk and heavy cream. Stir frequently until thickened, about 15 minutes. Combine grated Cheddar and Monterey Jack and mix until well blended. Add 1½ cups of the blended Cheddar and Monterey Jack and sautéed onion to the cream sauce.
  • Add milk, cheese, and onion mixture to hot macaroni noodles and stir gently until the noodles are evenly coated. Put this mixture into an oiled 1½-quart-deep baking dish.
  • Combine grated Parmigiano-Reggiano with remaining ½ cup of grated Cheddar and Monterey jack, and set aside. Melt 1 tablespoon butter in a saucepan over medium heat. Add breadcrumbs to melted butter, toss until evenly coated, and then sprinkle breadcrumbs and grated Parmigiano-Reggiano, Cheddar, and Monterey Jack cheese over macaroni. Bake at 350°F for 30 minutes, let stand for 5 minutes, then serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories430
Total Fat28g
Saturated Fat17g
Cholesterol90mg
Sodium590mg
Total Carbohydrate31g
Dietary Fiber1g
Sugars4g
Protein14g