Look no further for a super easy and Cheesy and Mac and Cheese recipe. This stove top recipe is ready in about 20 minutes and is rich, decadent and loaded with two kinds of freshly grated cheese. You'll make this side dish recipe over and over again.
Warning! Cheesiness ahead! This easy mac and cheese is over the top with a super thick cheese sauce. It's so thick, a spoon stands straight up in the decadent double cheese sauce. If you are looking for the ultimate cheesy deliciousness, then this is the recipe for you!
Most of my clients request special diet recipes like paleo, gluten free or keto. But every once in a while (and sometimes even more frequently), a personal chef client will have me prepare mac and cheese. One of my clients loved this recipe so much, I made it for them every week!
Ingredients
- Fusilli or cavatappi pasta ~ these pasta shapes really hold on to the cheese sauce
- Salted butter
- All purpose flour
- Whole milk
- Colby Jack cheese
- Sharp cheddar cheese
- Mustard
- Nutmeg
- Kosher salt and freshly ground pepper ~ a pepper mill is a kitchen must!
If a client is going to splurge, than this the the cheesy mac and cheese dish I make for them. The recipe is all made in one pot. Clean up is a breeze!
What's the best cheese for mac and cheese?
Use two kinds of cheese for the most delicious sauce. Colby Jack cheese melts creamy smooth and sharp cheddar adds a tangier, more intense cheese flavor.
Freshly shredding the cheese is a must. The packaged shredded cheese available at the grocery store is coated with starch or cellulose (usually potato starch or plant fiber) to prevent it from clumping and sticking together. This additive also hinders the cheese from melting together. Use a box grater or food processor to make quick work of shredding cheese.
This mac and cheese is not for the faint of heart. The recipe makes an ultra thick cheese sauce. If your preference is for a thinner sauce, add additional whole milk until reaching the desired consistency.
Expert cooking tips
- Make sure to use a large pot (this 6 quart pot is my favorite) with plenty of water to cook the pasta. Use at least 2 quarts of water for this recipe. Ample water helps dilute the starch in the water so the pasta is less likely to stick together.
- Generously salt the boiling water to help flavor the pasta.
- Do not add oil to the boiling pasta water. Oil will make the sauce not cling to the pasta.
- Cook the pasta for the minimum time on the package ~ taste ~ and continue cooking or drain as needed.
- Have all the ingredients ready for making the cheese sauce. The ultra cheesy sauce comes together rather quickly so this helps the recipe prep go smoothly.
- Use two kinds of cheese for the most delicious sauce. Colby Jack cheese melts creamy smooth and sharp cheddar adds a tangier, more intense cheese flavor.
- This easy mac and cheese recipe makes an ultra thick cheese sauce. If your preference is for a thinner sauce, add additional room temperature milk ¼ cup at a time until the desired consistency. When reheating the mac and cheese, extra milk can be added.
More comfort food recipes
- Turkey Sloppy Joe Stuffed Potatoes
- Creamy Broccoli and Cheese Soup
- Irish Stew with Lamb and Guinness
- Baked Chicken Mozzarella Marinara
- Cabbage Roll Meatballs
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Super Cheesy and Easy Mac and Cheese
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Look no further for a super cheesy and easy mac and cheese recipe. This stove top recipe is ready in about 20 minutes and is fabulously decadent and loaded with two kinds of freshly grated cheese. You will be making this one over and over again.
Ingredients
- 3 cups fusilli or cavatappi pasta
- 6 tablespoons salted butter
- 6 tablespoons all purpose flour
- 3 cups whole milk ~ at room temperature
- 1 cup shredded Colby Jack cheese (from a 4 ounce block of cheese)
- 2 cups shredded sharp cheddar cheese (from an 8 ounce block of cheese)
- 1 teaspoon yellow mustard
- pinch of nutmeg
- 3 teaspoons kosher salt, divided
- ½ teaspoon freshly ground pepper
Instructions
- Fill a large pot with water. Place over high heat and bring to a boil. This is my go-to 6 quart pot for lots of my cooking.
- Add 2 teaspoons of kosher salt to the boiling water and the pasta. Stir.
- Cook the pasta according to the directions on the package.
- Drain the pasta and set aside. Do not rinse with cold water.
- Place the empty pot back on the burner over medium low heat.
- Add the butter. When the butter has melted and begins to foam, whisk in the flour. Cook for about 30 seconds to 1 minute.
- Whisk in the milk, stirring to remove any lumps.
- Continue cooking, stirring occasionally, until the sauce is slightly thickened, about 2 to 3 minutes.
- Remove the pot from the heat and stir in the shredded cheeses.
- Stir in the mustard, nutmeg, the remaining 1 teaspoon of kosher salt, and pepper.
- Stir in the pasta. Season to taste and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: entree
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 829
- Sugar: 11.3 g
- Sodium: 2481 mg
- Fat: 52.1 g
- Saturated Fat: 32.4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 56.4 g
- Fiber: 2.2 g
- Protein: 35.1 g
- Cholesterol: 153 mg
Rae Anna
This is identical to how I decided to make my pasta this evening. I will taste it in a day and know if the flavor soaked in! I use garlic powder, onion powder, chicken bouillon powder, hot sauce, and paprika to add flavor!
Amy Casey
Yea! Thanks for sharing your additions.