Super Cheesy and Easy Mac and Cheese
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.
Servings: 4 servings
Calories: 829kcal
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.
- Before draining the pasta, save 1 cup of the pasta water. Set aside.
- 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. Add some of the pasta water to get just the right consistency. Season to taste and serve immediately.
Video
Nutrition
Serving: 1/4 of recipe | Calories: 829kcal | Carbohydrates: 56.4g | Protein: 35.1g | Fat: 52.1g | Saturated Fat: 32.4g | Cholesterol: 153mg | Sodium: 2481mg | Fiber: 2.2g | Sugar: 11.3g