Sunday Creamy Mac and Cheese

Name: Sunday Creamy Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ounces elbow macaroni; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/4 teaspoon nutmeg; 2 cups shredded sharp cheddar cheese; 1 cup shredded Gruyère cheese; 1/2 cup breadcrumbs (optional)

Highlighted under: Comfort Food

I absolutely love Sunday evenings, especially when I can indulge in a big bowl of creamy mac and cheese. It's the ultimate comfort food that warms the heart and fills the belly. This recipe has become a staple in my household because of its rich, cheesy flavor and the satisfaction that comes with every creamy bite. I adore how simple it is to whip up on a lazy Sunday, and it always brings smiles to the table. Trust me, once you try this, you’ll be craving it every week!

Created by

Ivy Richardson

Last updated on 2026-01-06T10:37:20.251Z

When I first attempted to perfect my mac and cheese recipe, I experimented with different cheese blends. After a lot of trial and error, I discovered that combining sharp cheddar with a touch of creamy Gruyère elevates the flavor profile significantly. The secret to that silky texture lies in the béchamel sauce, which we whisk together with the cheese until it’s velvety. It's truly a satisfying moment when you see it come together!

Over the years, I've learned to add a sprinkle of nutmeg and a pinch of paprika for that extra layer of flavor. The nutmeg just enhances the creaminess, while the paprika adds a subtle smokiness that is simply divine. Trust me, once you taste this mac and cheese, you may never go back to your old recipe!

        Why You'll Love This Recipe
        Rich, creamy texture that’s comforting and satisfying
Customizable with your favorite cheeses and add-ins
Quick to prepare, perfect for a family dinner or gathering

      

Perfecting the Cheese Sauce

Achieving the ideal cheese sauce is critical for a successful mac and cheese. When making the roux, it's essential to cook the flour long enough to remove the raw taste — about one minute should suffice. If you find your sauce isn't thickening after adding the milk, continue to cook and stir over medium heat until it reaches a glossy, slightly bubbling consistency. It’s also important to whisk vigorously to avoid any clumps and ensure a smooth finish.

The choice of cheese can significantly affect the flavor and texture of your mac and cheese. Sharp cheddar offers a tangy bite, while Gruyère provides creaminess and depth. Don't shy away from experimenting; a combination of cheeses can elevate the dish. You might try adding Monterey Jack or even a sprinkle of blue cheese for a more adventurous flavor profile. Just be mindful of how each cheese melts and incorporates into the sauce.

Making It Your Own

This mac and cheese recipe is a fantastic base for customization. Consider adding cooked bacon, sautéed mushrooms, or steamed broccoli for added flavor and nutrition. If you're craving extra crunch, mix in sautéed onions or top with crispy fried shallots. Each of these additions can be incorporated at various stages; for example, adding broccoli during the cheese mixture can infuse it with a nice earthy flavor, while bacon can be a delightful topping if baked soon after.

For those watching their carbohydrate intake, a simple swap of traditional elbow macaroni for spiralized vegetables can yield a lighter version while maintaining the creamy character. Zucchini or cauliflower wraps so well around cheese sauce, providing a delicious but guilt-free indulgence. Just be aware that cooking times may vary due to the different textures of these substitutes.

Ingredients

For the Mac and Cheese

8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon nutmeg
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
1/2 cup breadcrumbs (optional)

Make it Your Own

Feel free to add cooked bacon, diced tomatoes, or even broccoli to this creamy dish for added flavor and nutrition!

Instructions

Cook the Pasta

In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.

Make the Cheese Sauce

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk, salt, pepper, paprika, and nutmeg. Continue stirring until the mixture thickens, then remove from heat.

Add Cheese

Stir in the cheddar and Gruyère cheese until melted and smooth. If desired, mix in the cooked pasta until well coated.

Transfer and Bake

Pour the mixture into a greased baking dish. If using, sprinkle breadcrumbs on top. Bake in a preheated oven at 350°F (175°C) for about 15 minutes until bubbly and golden.

Serve & Enjoy

Let cool for a few minutes before serving for maximum creaminess!

Pro Tips

For an added crunch, broil the mac and cheese for a couple of minutes after baking. This will give you a lovely golden crust on top!

Storage and Reheating

If you find yourself with leftovers, you can store your mac and cheese in an airtight container in the refrigerator for up to three days. To keep the cheese sauce from becoming too thick as it cools, it's best to slightly undercook the macaroni by a minute or two while initially preparing it. This way, when you reheat, you can add a splash of milk to rehydrate the sauce and maintain its creaminess.

For reheating, an oven is your best bet to restore some of that freshly baked texture. Preheat your oven to 350°F (175°C), cover the dish with foil to keep moisture in, and heat for about 20-25 minutes, removing the foil for the last 5 minutes to get that inviting golden top back.

Scaling the Recipe

This creamy mac and cheese recipe is easily scalable. If you’re feeding a larger crowd, simply double the recipe ingredients while maintaining the same cooking technique. Be mindful that larger quantities may require a bit more time in the oven, so check for that bubbly, golden finish before serving. For example, if you’re making enough for 12 people, adjust your baking dish to accommodate the larger batch, ensuring even cooking throughout.

For smaller servings, you can divide the recipe in half or even quarter it, allowing you to enjoy this indulgent meal without the temptation of extra leftovers. Just keep an eye on the cooking times; smaller portions might bake faster, so start checking them a few minutes early to prevent overcooking.

Questions About Recipes

→ Can I use gluten-free pasta?

Absolutely! Just substitute regular pasta with gluten-free elbow macaroni.

→ What can I add to the mac and cheese?

Feel free to mix in cooked vegetables, bacon bits, or even lobster for a gourmet touch!

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I freeze mac and cheese?

Yes, you can freeze it before baking. Thaw overnight in the fridge and bake as instructed.