The Ultimate Creamy Mac and Cheese Recipe That Will Change Your Life
Ingredients
- 1 lb. dried elbow pasta organic pasta recommended
- 1/2 cup unsalted butter grass-fed butter for richer taste
- 1/2 cup all-purpose flour organic unbleached flour preferred
- 1 1/2 cups whole milk organic, grass-fed for creamiest results
- 2 1/2 cups half and half organic, grass-fed - see pro tip below
- 6 cups shredded medium cheddar cheese divided (raw grass-fed organic cheddar - measure after shredding)
- 1/2 tablespoon salt sea salt or himalayan pink salt to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika organic smoked paprika adds incredible depth!
Instructions
Prep Your Ingredients (5 minutes)
- Shred your cheese fresh – Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Trust me on this one!
- Choose quality ingredients – Using organic pasta and raw grass-fed cheese makes a noticeable difference in both flavor and nutrition. The cheese will melt more smoothly and taste significantly richer.
- Measure everything out – This recipe moves quickly once you start, so having everything ready makes the process seamless.
Cook the Pasta (8-10 minutes)
- Bring a large pot of salted water to boil. Use about 1 tablespoon of salt – the water should taste like the ocean.
- Cook elbow pasta according to package directions until just shy of al dente (it will finish cooking in the cheese sauce).
- Reserve 1 cup pasta water before draining – this starchy liquid is gold for adjusting sauce consistency.
- Drain pasta and set aside.
Make the Cheese Sauce (15 minutes)
- Create your roux: In your large cast iron pot over medium heat, melt butter. Whisk in flour and cook for 2-3 minutes, stirring constantly. This removes the raw flour taste and creates the base for your silky sauce.
- Add liquids gradually: Slowly whisk in milk and half-and-half. Start with just a splash, whisking vigorously to prevent lumps, then gradually add the rest. This technique ensures a perfectly smooth sauce.
- Simmer until thickened: Bring mixture to a gentle simmer, whisking frequently. Important: Do not let it boil! A rolling boil will create a grainy texture. Cook for 3-4 minutes at a gentle simmer until it coats the back of a spoon.
- Season the base: Add salt, pepper, and paprika. Taste and adjust – this is your chance to build flavor before adding cheese.
- Add cheese in batches: Remove from heat completely before adding cheese. Add cheese in three additions, whisking until completely melted between each addition. Start with 4 cups cheddar, saving the rest for later. Never add cheese while the sauce is still simmering!
Bring It All Together (5 minutes)
- Preheat your oven to 375°F while you finish the mac and cheese.
- Combine pasta and sauce: Add the drained pasta to the cheese sauce and gently fold until every piece is coated.
- Add most of the remaining cheese: Fold in 1½ cups of the remaining cheddar, reserving ½ cup for the top. If the sauce seems too thick, add reserved pasta water a splash at a time.
- Taste and adjust: Add more salt, pepper, or paprika as needed.
Bake for the Perfect Golden Top (20 minutes)
- Top with remaining cheese: Sprinkle the reserved ½ cup of cheddar evenly over the top of the mac and cheese right in your cast iron pot.
- Bake until golden: Transfer the cast iron pot directly to the oven and bake for 20 minutes, or until the top is golden brown and bubbly around the edges. The cheese on top should form a beautiful crusty layer.
- Rest before serving: Let it cool for 5 minutes before serving – this helps it set up perfectly and allows the cast iron to cool slightly for safe handling.