This Creamy Mac and Cheese is a keeper!
I’ve told you before that I was a picky eater as a kid. And I mean picky!! Once I had a mac and cheese that tasted like it had been cooked in the same vicinity as fish and I had a small meltdown and started to cry. It wasn’t pretty, but I was 7, and life was clearly pretty rough! I mean, how was I supposed to have dinner when it tasted fishy? Thankfully I’ve matured a little since then and expanded my dinner options. Although grilled cheese and mac and cheese are always, ALWAYS, great options!
I’m constantly on the hunt for the best creamy mac and cheese. I’ve taken it on as my personal duty to try mac and cheeses everywhere I go and come home and turn those experiences into my own person macs in the kitchen!
This Creamy Mac and Cheese is my go-to for so many things! I make it just as it’s printed below, sometimes I’ll mix in peas and/or broccoli, bacon, different kinds of cheeses… the possibilities are endless!
The key to a great mac and cheese is the creamy sauce! I want it all to come together like an actual sauce, rather than just pasta with some cheese mixed in. My second little piece of wisdom when it comes to making a killer mac and cheese… use great cheese! I just got back from an amazing California Dairy Tour a few weeks ago and had the opportunity to try some wonderful California made cheeses! Hence why I picked a Colby Jack and a Monterey Jack to make this Mac and Cheese one for the record books!
Pinkie promise that you guys will love this one! And then feel free to invite me over when you make it so I can enjoy it with ya!
- 1 pound pasta, any shape
- 1 1/2 cups whole or 2% milk
- 2 tablespoons all-purpose flour
- 1 cup shredded colby jack cheese
- 2 cups shredded monterey jack cheese
- 1/2 teaspoon salt
- Bring a large pot of water to a boil over high heat. Add the pasta and cook until the pasta is al dente, about 7-8 minutes depending on the type of pasta. Drain and set aside.
- Once the pasta has been drained, heat the milk in the same pot over medium heat. When the milk begins to let off some steam, whisk in the flour. Continue whisking until the milk thickens and the flour is evenly combined, 3-4 minutes.
- Turn the heat down to low and add the cheese into the mixture. Stir in the salt and stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat. Add the drained pasta and stir to combine.
- Serve the mac and cheese immediately and enjoy
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!