Three Cheese Creamy Mac and Cheese - Creamy Mac and Cheese is a favourite meal in our house, especially with my little boy. It is a truly comforting, silky, glossy, luxurious and dreamy recipe for a rich cheesy dish that feels like a real hug in a bowl. This is the BEST stovetop Mac and Cheese recipe and it is ready to eat within 20 minutes.
Creamy Mac and Cheese
When we think of comfort food, one of the first foods to come to mind is Mac and Cheese and there are endless ways to make it. This version is for a really Creamy Mac and Cheese.
I prefer my Mac and Cheese this way as opposed to a Mac and Cheese that is more set.
HOW TO MAKE CREAMY MAC AND CHEESE
This is a recipe that is pretty straight forward. Here is how to make it.
Make a Cheese Sauce by melting Butter, adding Flour and whisking in Milk. Cook until thickened.
Season. Add in Cheeses and stir well. Add Nutmeg and Mustard.
Stir in Cream.
Boil the pasta in salted water and drain. Reserve some of the water.
Add to Cheese Sauce.
Serve!
TIPS AND FAQ'S FOR CREAMY MAC AND CHEESE
-
- Boil the Pasta less then the pack suggests - I like to boil the pasta for 2 - 3 mins less then the pack suggests as it will continue to cook in the sauce.
- Grate Cheese - Always grate your own Cheese where possible. Pre grated Cheeses usually have a coating on them which stops them from clumping together in the bag but it also stops them from melting as smoothly. In this recipe, the cheese is one of the most important elements, so I wouldn’t recommend store brought grated cheese.
- Use Pasta Water – Pasta Water helps the sauce to emulsify which makes it cling to the pasta better.
- Cheese – use your favourite Cheese. I love to use a combination of cheeses such as Mozzarella, Gruyere and Cheddar. Red Leicester is also lovely here.
- Milk and Butter - It is best to use room temp milk and butter. I add a lot of Milk and some cream too because I wanted a really creamy comforting Mac and Cheese.
VARIATIONS OF MAC AND CHEESE
- Pasta Shapes - You can use any shape Pasta that you like – Fusilli, Farfalle, Penne all work well.
- Bake it - Layer the Pasta and Cheese into a dish and bake with more cheese on top.You can also add some breadcrumbs or crushed ritz with butter on top with the cheese.
- Add Protein - Stir in your favourite cooked protein at the end, such as Chicken, Ground Lamb, Prawns.
- Veggies - Add Mushrooms, Sweetcorn, Broccoli or Leafy Greens such as Spinach, Chard or Kale.
- Seeds and Nuts - Feel free to stir in toasted seeds/nuts.
- Seasonings - Add spices or seasonings of your choice.
- Sauces - Stir in some Hot Sauce or Chilli Oil at the end.
- Lemon - Add the zest of a Lemon.
MAKING CREAMY MAC AND CHEESE IN ADVANCE
This keeps well in the fridge for 3 - 4 days. To reheat, add a splash of milk or water before reheating on the hob or in the microwave.
Storing leftovers
Leftovers can be stored in an airtight container for up to 4 days. Reheat in the Microwave or on the hob over medium low heat, with a sprinkling of water for a few minutes.
To freeze – Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight and reheat gently in the microwave or stove top.
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**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Three Cheese Creamy Mac and Cheese
Ingredients
- 50 g Butter
- 50 g Plain Flour
- 900 ml Milk
- Salt and Pepper
- 100 g Mature Cheddar or Red Leicester, grated
- 100 g Gruyère grated
- 75 g Mozarella grated
- 1 tablespoon Dijon Mustard
- ¼ teaspoon Nutmeg Fresh, grated
- 100 ml Double Cream
- 250 g Macaroni
Instructions
- Melt butter in a pot over medium heat until foaming and add Flour. Cook for 2 - 3 minutes stirring to combine.
- Gradually whisk in the Milk until it is lump free. Do this in stages making sure you whisk all the time. Simmer for a few minutes until thickened.
- Season with Salt and Pepper.
- Stir in the Cheeses then add Mustard and Nutmeg. Stir in Double Cream.
- Boil Pasta in salted water for 2 minutes less then the packet suggests. Reserve some of the Pasta Water. Around 70 ml.
- Stir the Pasta into the Cheese Sauce along with the Pasta Water. Cook for 1 - 2 minutes on low heat.
Notes
TIPS AND FAQ'S FOR CREAMY MAC AND CHEESE
-
- Boil the Pasta less then the pack suggests - I like to boil the pasta for 2 - 3 mins less then the pack suggests as it will continue to cook in the sauce.
- Grate Cheese - Always grate your own Cheese where possible. Pre grated Cheeses usually have a coating on them which stops them from clumping together in the bag but it also stops them from melting as smoothly. In this recipe, the cheese is one of the most important elements, so I wouldn’t recommend store brought grated cheese.
- Use Pasta Water – Pasta Water helps the sauce to emulsify which makes it cling to the pasta better.
- Cheese – use your favourite Cheese. I love to use a combination of cheeses such as Mozzarella, Gruyere and Cheddar. Red Leicester is also lovely here.
- Milk and Butter - It is best to use room temp milk and butter.
VARIATIONS OF MAC AND CHEESE
- Pasta Shapes - You can use any shape Pasta that you like – Fusilli, Farfalle, Penne all work well.
- Bake it - Layer the Pasta and Cheese into a dish and bake with more cheese on top.You can also add some breadcrumbs or crushed ritz with butter on top with the cheese.
- Add Protein - Stir in your favourite cooked protein at the end, such as Chicken, Ground Lamb, Prawns.
- Veggies - Add Mushrooms, Sweetcorn, Broccoli or Leafy Greens such as Spinach, Chard or Kale.
- Seeds and Nuts - Feel free to stir in toasted seeds/nuts.
- Seasonings - Add spices or seasonings of your choice.
- Sauces - Stir in some Hot Sauce or Chilli Oil at the end.
- Lemon - Add the zest of a Lemon.
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