Recipe

Bold Creamy Mac and Cheese

Tangy, ultra creamy, and unapologetically cheesy with crisp edges if you want them. A weeknight-friendly stovetop mac that tastes like you put in way more effort than you did.

By Matt Campbell

•

4.8

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This is mac and cheese for people who like their comfort food with a little personality. It is creamy, yes, but it also has that tangy, can I-get-another-bite thing going on that makes the cheese taste louder and the whole bowl feel more alive.

The secret is not a mystery ingredient you have to special-order. It is a small hit of acidity and a better method: build a smooth sauce first, then fold in the cheese off the heat so it stays silky instead of grainy. You can keep it stovetop simple, or take five extra minutes to throw it under the broiler for crisp edges. Both are correct choices.

Why It Works

Tangy balance: A touch of Dijon and a little cultured dairy brighten the sauce so it tastes rich, not heavy.
Reliable creaminess: A quick roux plus warm dairy gives you a sauce that clings to every noodle.
Bold cheese flavor: Sharp cheddar brings punch, Monterey Jack melts like a dream, and Parmesan adds salty depth.
Flexible finish: Serve straight from the pot or broil with buttery crumbs for that golden, crisp top.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm in a saucepan over low heat with a splash of milk. Stir gently and often until silky. If it looks tight, add another small splash.

Microwave: Add a teaspoon or two of milk, cover loosely, and heat in 30 second bursts, stirring between rounds.

Freeze: You can, but the texture will soften and the sauce can separate a bit. If you do freeze, thaw overnight in the fridge and reheat slowly with extra milk.

Common Questions

How do I keep mac and cheese creamy, not grainy?

Two rules: do not boil the cheese and use freshly shredded cheese. Once your sauce base is thick, turn the heat to low or off, then stir in cheese gradually. Pre-shredded cheese often has anti-caking agents that can sometimes make sauces less smooth.

What makes this version tangy?

Dijon plus a little sour cream or Greek yogurt. That gentle acidity wakes up the cheddar and keeps the richness from feeling sleepy.

Can I bake it?

Yes. Put the finished mac in a buttered baking dish, top with breadcrumbs, and bake at 375°F for 15 to 20 minutes if the mac is still warm. If you are starting from cold (straight from the fridge), plan on 25 to 35 minutes, or until hot all the way through. For extra color, broil for 1 to 2 minutes at the end and watch it closely.

What pasta shape works best?

Elbows are classic, but shells and cavatappi are even better at trapping sauce. Just cook to barely al dente so it does not go mushy after mixing.

Can I make it a little spicy?

Absolutely. Add 1/4 teaspoon cayenne, a few dashes of hot sauce, or stir in chopped pickled jalapeños. The tang and heat play very nicely together.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Medium saucepan or deep skillet for the cheese sauce
Whisk
Wooden spoon or silicone spatula
Microplane or grater (for fresh cheese)
Optional: broiler-safe skillet or small baking dish
Optional: sheet pan (to set under the dish while broiling, for easy handling)

I love mac and cheese, but I have a problem with the versions that are just rich and beige all the way down. They taste good for three bites, then your fork starts moving slower like it is taking a nap. This one is my fix. A little Dijon and a spoonful of sour cream make the whole pot taste brighter, like someone opened a window in the kitchen.

It is also my favorite kind of cooking: low drama, high reward. You whisk, you taste, you adjust, and suddenly you are standing over the stove checking seasoning for the fourth time. Totally normal behavior.

Bold Creamy Mac and Cheese

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Ingredients

1 lb elbow macaroni, shells, or cavatappi
1 1/2 tsp kosher salt, plus more for pasta water (see note)
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, warmed
3/4 cup heavy cream (or use more milk)
1 tbsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp black pepper
2 cups sharp cheddar, freshly shredded (about 8 oz)
2 cups Monterey Jack, freshly shredded (about 8 oz)
1/2 cup Parmesan, finely grated
1/2 cup sour cream or full-fat Greek yogurt
Optional crisp topping: 3/4 cup panko breadcrumbs + 2 tbsp melted butter + pinch of salt
Optional heat: cayenne to taste or a few dashes hot sauce

Note: If you only want to buy one cheese, do all sharp cheddar, but the melt will be slightly less silky than the cheddar and Jack combo.

Salt note: Kosher salt varies by brand. If you are using a denser kosher salt (like Morton), you may want to start with 1 tsp in the sauce, then adjust to taste.

Instructions

Boil the pasta. Bring a large pot of well-salted water to a boil. Cook pasta 1 minute shy of the package directions. Reserve 1 cup pasta water, then drain.
Start the roux. In a medium saucepan or deep skillet, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, whisking constantly, until it smells a little nutty and the raw flour smell is gone.
Build the sauce base. Slowly whisk in warm milk, then whisk in cream. Keep whisking until smooth. Simmer gently for 3 to 7 minutes, whisking often, until thick enough to coat a spoon.
Season it boldly. Whisk in Dijon, garlic powder, smoked paprika, pepper, and the 1 1/2 teaspoons kosher salt. Taste now for overall salt level and whether you want a touch more tang, smoke, or heat. This is where the sauce learns who it is.
Add cheese off the heat. Turn heat to low (or off if your pan holds heat well). Stir in cheddar and Monterey Jack in handfuls until melted and glossy. Stir in Parmesan. Do not let the sauce bubble or boil after the cheese goes in.
Add the tang. Stir in sour cream or Greek yogurt until fully incorporated. If the sauce feels too thick, add a splash of reserved pasta water or milk.
Combine. Add drained pasta and fold until every noodle is coated. Taste and adjust with more salt, pepper, or a dash of hot sauce if you want.
Optional crisp top. If your pan is not broiler-safe, transfer the mac to a broiler-safe baking dish. Mix panko with melted butter and a pinch of salt. Sprinkle over mac and broil on the top rack, about 4 to 6 inches from the heat, for 1 to 3 minutes until golden. Do not walk away. Broilers love chaos.
Rest and serve. Let it sit for 2 minutes so the sauce hugs the pasta, then serve hot.

Nutrition information is estimated.

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