Your chunky socks should be dug out from the back of your sock drawer post haste. I’m experiencing all the fall feelings right now. The weather is starting to crisp and the rain is pattering against the sidewalk. It’s time to get real cozy. It’s time to do fall.
Goodbye, Summer! No hard feelings.
But we’re all ready for some heartier food. A juicy pot-roast, a crusty sourdough bread, a garlicky mashed potato situation, these are the things I’ve been waiting not so patiently for. Waiting, indeed for a Velvety Creamy Mac and Cheese.
It’s rich yet not dense. It’s creamy yet not flat. It’s, in my opinion, the perfect Mac n’ Cheese out there. Believe me when I say I’ve done the legwork.
So, we may be asking what is the secret to this ever so Creamy Mac and Cheese?
- A tablespoon of smoked paprika and a hit of white pepper is all it takes to elevate this dish to the tastiest it’s ever been.
- A packed tablespoon of brown sugar adds the sweet bounce that a very creamy Mac n’ Cheese needs. You won’t know it’s there, so just trust me.
- Freshly ground nutmeg. A little French cooking lesson will tell you any time you make a béchamel or a Mornay we need to add some nutmeg. It’s a great rule to go off of. It highlights the cream in a very positive way.
- While cheddar is the true champion here. If you mix in some cream cheese and Monterey Jack cheese, it makes it an extremely rich experience.
- Save some of that pasta water! Because we’ll finish off cooking the pasta in the sauce itself. Over time the pasta will soak up all that creamy goodness. Keep about a cup of it on hand as needed (and you will need it) to re-hydrate that sauce.
There we have it. The key to your Mac and Cheese success. The only thing that will brighten those cloudy days and warm up those cold dark nights spent on the couch. May we all take some time this week/weekend to celebrate the transitioning seasons. Build out some time to enjoy a fresh start. Make room in your closet for oversized sweaters. Burn lots of candles.
The Most Velvety Creamy Mac and Cheese
The sauciest, cheesiest, most velvety Mac and Cheese you might ever try.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
Ingredients
1/2 cup butter
1/2 cup all purpose flour
2 ounces cream cheese
3 cups whole milk
1 1/2 teaspoon seasoned salt
1 tablespoon smoked paprika
1 tablespoon packed brown sugar
1 teaspoon white pepper
1/2 teaspoon ground nutmeg
2 cups shredded cheddar (Tillamook preferred)
1 cup shredded Monterey Jack cheese (Tillamook preferred)
12 ounces elbow pasta, dry
Instructions
In a large pot or cast irons skillet over medium heat, melt the butter and add in the flour. Whisk together for about 1 minute to fully cook the flour. Add in the cream cheese and continue to whisk together while slowly adding the first cup of milk in about 4 additions whisking the sauce together until combined between each pour. While continuing to whisk, add in the rest of the milk. While the sauce is thickening, add the seasoned salt, smoked paprika, brown sugar, white pepper, and nutmeg. Once the sauce has thickened (about 5 minutes) mix in the shredded cheddar and Monterey Jack cheese and stir until smooth. Reduce heat to low.
Boil pasta to al dente and add to the cheese sauce. Reserve about a cup of pasta water. Take off the heat and stir together. The sauce will be loose but will thicken as it cools. Add the pasta water as needed to keep a creamy sauce.
Printing immediately! I was looking for something to pair with a BBQ dinner. This is it