Simple Mac and Cheese
Table of Contents
Simple Mac & Cheese
I usually make my homemade Mac & Cheese starting with a cheese sauce made from a roux, then adding cooked noodles. This recipe cooks the noodles directly in the milk/cream then adds the cheese. The crunchy topping is optional but is practically sprinkles for Mac and Cheese!
Servings: 8
Ingredients
- 1 cup heavy cream
- 4 cups milk
- 12 oz elbow pasta
- 1/2-1 tsp salt
- 1/4 tsp black pepper
- 2-2 1/2 cups grated sharp cheddar cheese
- 2-2 1/2 cups grated gruyere
Optional Topping
- 2 tbsp butter
- 1 garlic clove minced
- 3/4 cup panko
- 1/4 tsp salt
Instructions
- Add heavy cream and milk to a pot on medium-high heat. Stir in salt and pepper. Once the mixture starts to simmer, stir in the pasta. Once the pasta is almost al Dente, stir in the cheese and cook until melted.
- For the topping, heat butter in a small skillet on medium heat. Once melted, sauté garlic 1 minute. Add the panko, season with salt and stir occasionally, until golden brown.
Video
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About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Hi Laura. I have a question. I love to mac and cheese for my family or church gatherings and sometimes we take our dishes in and have to wait till have service is over to eat. I want the Mac and cheese to be hot or warm when we eat but leaving it on even at warm seems to dry it out no matter how creamy it is when I make it. Do you any advice how to keep it creamy while keeping it warm? thank you and I love your recipes.
You’re so sweet, Cindy! Thank you SO much!!!🥰 I’ll tell ya…when I serve it like that, I’ll often make 25% more cheese sauce so that when the noodles expand and absorb, the end product is still cheesy and creamy.