Upgraded Mac and Cheese (Printable Format)
Sharp cheddar, Dijon, and creamy Gruyère elevate classic mac with smoky spice and rich texture.
# Needed Ingredients:
→ Pasta
01 -
8 ounces uncooked elbow macaroni or cavatappi, rotini, or shells
→ Dairy and Cheese
02 -
1 tablespoon unsalted butter
03 -
1 cup whole milk or half-and-half
04 -
2 cups sharp cheddar cheese, shredded
05 -
1/2 cup Gruyère cheese or Monterey Jack cheese, shredded
→ Seasonings
06 -
1 teaspoon Dijon mustard
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon smoked paprika
09 -
1/4 teaspoon black pepper, or to taste
10 -
Salt to taste
→ Optional Add-ins
11 -
1/2 cup cooked bacon bits
12 -
1/2 cup sautéed spinach
13 -
1/4 cup caramelized onions
14 -
1 tablespoon hot sauce
# Preparation Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add macaroni or preferred pasta shape and cook for 7 to 9 minutes until al dente according to package directions. Drain thoroughly and set aside.
02 -
In a large saucepan over medium heat, melt the butter. Pour in whole milk or half-and-half, then incorporate Dijon mustard, garlic powder, smoked paprika, and black pepper. Whisk to blend ingredients.
03 -
Reduce the heat to low. Gradually sprinkle in the shredded cheddar and Gruyère or Monterey Jack cheeses, stirring constantly until the mixture becomes fully smooth and melted.
04 -
Add the drained pasta to the cheese sauce. Stir until all pasta is coated evenly. Taste and adjust with additional salt or pepper as needed.
05 -
Fold in any desired cooked add-ins, such as bacon, sautéed spinach, caramelized onions, or a splash of hot sauce. Serve hot immediately.
# Supplementary Details:
01 -
For a smoother sauce, grate cheese from a block instead of using pre-shredded varieties to prevent clumping.
02 -
Reserve some pasta cooking water to thin the sauce if needed.