Stephvnietea

This Mac and Cheese is the cheesiest, most indulgent version you will ever taste. It is a total crowd-pleaser that I love making for family gatherings! It is creamy, gooey, and everything a holiday side dish should be. 🧀✨

➡️ Recipe: Cheesiest Mac N Cheese (Serves 8-10)
Ingredients:
1 lb elbow macaroni, cooked
½ cup reserved pasta water
Roux & Sauce:
½ cup butter
½ cup flour
6 cups whole milk
8 oz Velveeta, cubed 🤫 (Pro-Tip: This is the ultimate secret ingredient for that classic creaminess!)
1 ½ cups extra sharp cheddar cheese, shredded (reserve ½ cup for topping)
1 cup fontina cheese, shredded
½ cup Parmesan, grated
1 tsp Dijon mustard (optional)

Seasonings:
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp ground black pepper
½ tsp kosher salt

Instructions:
Shred all your cheeses except the Velveeta, which you should cube. 🤫 (Pro-Tip: Always shred your own cheese for the best flavor and texture!)
Cook the elbow macaroni in salted water according to the box instructions, but stop 2 minutes early. Drain it and make sure to reserve ½ cup of that pasta water.
In a large pan over medium heat, melt the butter. Slowly add the flour in two batches, stirring constantly to avoid any lumps. Cook until the roux turns a light golden brown.
Gradually whisk in the milk. Stay patient here; the mixture will go from thick to runny and then back to thick again!
Incorporate all the seasonings, the Dijon mustard if you are using it, and the cheeses. Stir until the sauce is rich, smooth, and thick.
Add the cooked pasta and that reserved pasta water. Mix it well. It might look a bit watery at first, but don’t worry: the pasta will absorb all that sauce while it bakes!
Transfer everything to a baking dish and sprinkle the reserved cheddar cheese on top.
Bake at 350°F (175°C) for 25 minutes, until the topping is beautifully golden and bubbly.
SAVE this for your next family gathering! 🙋🏻‍♀️
Who’s making this for the holidays? Tell me below!
Cheers!