Creamy Easy Mac Cheese

This creamy mac and cheese is one of my favorite quick comfort meals that always hits the spot on busy nights. It balances a rich cheesy sauce with tender cavatappi pasta, making it a crowd-pleaser that comes together without fuss.

I first tried this recipe on a whim when craving something cheesy and easy. It quickly became a family favorite that I turn to whenever I want that perfect creamy pasta fix.

Ingredients

• Cavatappi pasta: known for its spiral shape which holds sauce beautifully. Use high quality dried pasta for best texture.
• Butter: to create the roux base which adds smoothness and flavor.
• Flour: to thicken the sauce. Choose all-purpose for traditional consistency.
• Whole milk and heavy cream: both contribute to that luscious creamy texture. Fresh dairy always makes a difference.
• Sharp cheddar cheese: provides bold cheesy flavor. Opt for freshly grated from a block for better melt and taste.
• American cheese: adds incredible smoothness and meltability to the sauce. Look for authentic varieties.
• Medium cheddar: rounds out the cheese blend balancing sharpness and creaminess.
• Salt and pepper: to season. Always taste and adjust for best flavor control.
• Paprika: adds a warm smoky note with a subtle depth.
• Garlic powder: to give the sauce a gentle background aroma without overpowering.
• Dijon mustard: cuts through richness adding complexity and subtle tang.

Instructions

Cook The Pasta:

Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until just al dente. Salting the water well seasons the pasta throughout. Drain when done and set aside so it does not get soggy.

Make The Roux:

In a large saucepan over medium heat, melt the butter until bubbly but not browned. Whisk in the flour and cook constantly for about two minutes until the mixture turns fragrant and smooth. This cooks out the raw flour taste and is the thickening base for the sauce.

Add The Dairy:

Slowly pour in the heavy cream and whole milk, roughly a quarter cup at a time while whisking vigorously to prevent lumps. Continue to cook for two to three minutes until the sauce thickens enough to coat the back of a spoon. This ensures a silky smooth cheese sauce consistency.

Season The Sauce:

Add the Dijon mustard, paprika, garlic powder, salt, and pepper to the sauce. Stir well and taste to adjust seasoning. The mustard personalizes the flavor and the paprika brings a subtle smokiness.

Melt The Cheese:

Turn the heat down to low. Gradually add the American cheese cut into small pieces plus four ounces of medium cheddar and four ounces of sharp cheddar. Stir constantly until fully melted. Adding cheese in increments while keeping low heat prevents a grainy texture and promotes creaminess.

Combine Pasta And Sauce:

Add the drained pasta into the cheese sauce and stir gently to coat every bite. Pour this mixture into a baking dish. Sprinkle the reserved sharp cheddar on top evenly to create a golden crust under the broiler or in the oven.

Finish Cooking:

Set the oven to broil and broil for two to three minutes until the cheese is bubbly and slightly browned. Alternatively bake at 350 degrees Fahrenheit for about 12 to 15 minutes if you prefer gentler melting.

Serve:

Serve immediately for the best creamy texture. Garnish with dried parsley or extra paprika for a pop of color and extra flavor if desired.

My favorite part of this recipe is the combo of sharp cheddar and that smooth American cheese which gives such a luscious mouthfeel. The first time my family tried this we all went back for second helpings and the broiled cheese crust quickly became a signature finish that no one skips.

Storage Tips

This mac and cheese keeps well in the fridge for up to four days. Store in an airtight container and reheat gently with a splash of milk to keep it creamy. It also freezes well. Portion into freezer-safe containers and thaw overnight before warming.

Ingredient Swaps

You can swap cavatappi for elbow macaroni or shells for variety. Try smoked gouda or fontina cheeses for different flavors but keep at least one sharp cheddar for bite. Use whole milk yogurt or evaporated milk if cream is unavailable for slightly different texture.

Serving Ideas

Serve with a fresh green salad to balance richness or roasted veggies on the side. This also makes a great base to add cooked bacon bits, sautéed mushrooms, or caramelized onions on top for extra deliciousness.

This classic mac and cheese is sure to please every time you make it, delivering comfort in every bite.

Frequently Asked Recipe Questions

→ What type of pasta works best for this dish?

Cavatappi pasta is ideal because its spiral shape holds the creamy sauce well, but elbow macaroni or shells can also be used.

→ How do you prevent the sauce from getting lumpy?

Gradually whisk in the milk and cream after forming the roux to ensure a smooth and thickened sauce without lumps.

→ Can I use different cheeses in this dish?

Yes, experimenting with various sharp or mild cheeses can add different flavors and textures to the sauce.

→ What purpose does Dijon mustard serve here?

Dijon mustard adds a subtle tang that enhances the depth of the cheese sauce without overpowering it.

→ How can I achieve a golden crust on top?

Sprinkle extra cheddar on top and place under a broiler for 2-3 minutes, watching closely to avoid burning.

→ Is it better to grate cheese fresh or use pre-shredded?

Freshly grated cheese melts more smoothly, creating a creamier sauce compared to pre-shredded options.