Classic Mac and Cheese.
Serves: 8 Servings
  • 8 cups cooked pasta (elbows or medium shells)
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 cup heavy cream
  • ½ Cup whole milk
  • 1 teaspoon Dijon mustard
  • ⅓ Cup Parmesan cheese
  • 2 cups shredded sharp cheddar cheese, plus extra for topping
  • 1 Cup Shredded gruyere cheese
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ Teaspoon nutmeg
  • Salt and black pepper
  1. Preheat oven to 400°F.
  2. Bring a pot of water with about a tsp. of salt to a boil. Cook pasta as directed; drain and set aside while reserving some of the pasta water for later.
  3. In a pot, melt the butter over medium heat and whisk in the flour, cooking until combined and thickened to create the roux base of the cheese sauce.
  4. Whisk in the heavy cream, Dijon mustard, and Parmesan cheese and cook over medium heat for about 3 minutes.
  5. As the sauce starts to thicken, lower the heat and stir in the shredded cheeses, onion powder, and garlic powder. Continue to stir until all the cheese is melted into the sauce. Stir in some of the reserved pasta water to loosen the sauce
  6. Remove from heat and fold in the cooked pasta; coat with the cheese sauce and season with salt and pepper to taste.
  7. Transfer the mac and cheese to a baking dish and top with the remaining cheddar cheese before baking at 400°F for 15-20 minutes; broil for the last minute for a crispy cheese crust.
Recipe by DomestikatedLife at