An Extra Cheesy Macaroni and Cheese recipe for the mac & cheese lover in your life.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
1 Box Elbow Macaroni (16 ounces), cooked
8 Tablespoons Salted Butter, high quality
4 Tablespoons All-Purpose Flour
1 & 1/2 Teaspoons Salt
1 Teaspoon Black Pepper
16 Ounces Heavy Whipping Cream
1 Cup 2% Milk
1/4 Cup Cream Cheese
2 & 1/2 Cups Sharp Cheddar, graded
1 Cup Colby Cheese, graded
1 Cup Sharp White Cheddar, graded
1/4 Teaspoon Nutmeg
1/4 Teaspoon Crushed Red Pepper
1/4 Teaspoon Dried Basil, optional
Salt & Pepper, to taste
First, cook the elbow macaroni according to their packaging instructions.
Melt the 8 tablespoons butter over medium heat in a large skillet.
Then whisk in the 4 tablespoons flour, 1 & 1/2 teaspoons salt and 1 teaspoon black pepper. Whisk continuously.
Once the butter and flour begin to simmer, slowly whisk in the 16 ounces heavy cream and 1 cup milk into the skillet. Whisk continuously.
When the cream begins to simmer again turn the heat down to low and add all of the cheese a cup at a time (1/4 cup cream cheese, 2 & 1/2 cups sharp chedddar, 1 cup colby cheese, and 1 cup sharp white cheddar cheese), continually whisking.
Once melted and blended well, whisk in the 1/4 teaspoon nutmeg, 1/4 teaspoon crushed red pepper, 1/4 teaspoon dried basil, and salt and pepper to taste.
Finally, pour the creamy cheese over the drained pasta and stir well.