Upgraded Creamy Mac and Cheese: 20-Minute Weeknight Magic (Print Version)

Upgraded Creamy Mac and Cheese in 20 minutes! This quick recipe brings back childhood comfort with a grown-up twist, perfect for any busy weeknight.

# Recipe Info:

Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

01 - 1 (8 oz) box elbow macaroni
02 - 4 tbsp unsalted butter
03 - 4 tbsp all-purpose flour
04 - 3 cups whole milk

→ Cheese Blend

05 - 2 cups sharp cheddar cheese, freshly grated
06 - 1 cup Monterey Jack cheese, freshly grated
07 - 2 oz cream cheese, softened and cut into cubes

→ Flavor Enhancers

08 - 1 tsp Dijon mustard
09 - 1 tsp garlic powder
10 - ½ tsp onion powder
11 - ½ tsp smoked paprika
12 - ½ tsp black pepper
13 - Salt to taste

→ Finishing Touches

14 - Fresh chives, chopped (optional)

# Instructions:

01 - First things first, get a big pot of water boiling. Make sure you salt it generously – like, really generously, until it tastes like the ocean. This is where the pasta gets its first layer of flavor, and honestly, I always forget to salt the water enough the first time. Add your elbow macaroni and cook according to package directions until it's al dente. We don't want mushy pasta for our Upgraded Creamy Mac and Cheese! Drain it well, but don't rinse it; that starch helps the sauce stick. Set it aside.
02 - While your pasta is doing its thing, grab a medium saucepan. Melt the unsalted butter over medium heat. Once it’s all bubbly and melted, sprinkle in the all-purpose flour. Whisk, whisk, whisk! Keep whisking for about 1-2 minutes until it forms a smooth, pale paste and smells a bit like toasted nuts. This step is crucial for avoiding a floury taste, and trust me, I've messed this up more times than I care to admit. It should be a golden color, not burnt, oops!
03 - Now, slowly pour in the whole milk, a little at a time, while continuously whisking. This is where the magic happens! Keep whisking until the sauce is smooth and starts to thicken. It’ll go from thin to a lovely, creamy consistency. This usually takes about 3-5 minutes. Don't stop whisking, or you might end up with lumps, and nobody wants lumpy Upgraded Creamy Mac and Cheese.
04 - Once your sauce is thick and bubbly, reduce the heat to low. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Give it a good stir to combine all those amazing flavors. The kitchen will start smelling absolutely incredible, I promise! Taste it; adjust seasonings if you feel it needs a little more zing. This is your chance to make it just right for your palate.
05 - This is the best part! Add your grated sharp cheddar, Monterey Jack, and the cream cheese to the sauce. Stir continuously until all the cheese is completely melted and the sauce is incredibly smooth and glossy. It should look like a velvety river of pure happiness. If it's too thick, you can add a tiny splash more milk, but usually, it's perfect. I get so excited at this stage, it's hard not to just eat the sauce with a spoon!
06 - Finally, add your cooked and drained macaroni to the cheese sauce. Stir gently until every single piece of pasta is coated in that luscious, creamy goodness. Make sure everything is evenly distributed. Serve immediately, perhaps with a sprinkle of fresh chives if you’re feeling fancy. The Upgraded Creamy Mac and Cheese should be warm, gooey, and just begging to be devoured. Enjoy this quick, comforting meal!

# Notes:

01 - A little secret: always grate your own cheese! Pre-shredded stuff has anti-caking agents that make your sauce a bit grainy, and honestly, we don't want that in our Upgraded Creamy Mac and Cheese.
02 - You can make the cheese sauce ahead of time, let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk if it's too thick.
03 - No Monterey Jack? A mild cheddar or even some Gruyère works beautifully. I tried a mix with Gouda once, and it was a surprisingly good Upgraded Creamy Mac and Cheese!
04 - For a little crunch, toast some panko breadcrumbs in butter with a pinch of paprika and sprinkle them over the top right before serving. It's a game changer!

# Tools You'll Need:

01 - Large pot
02 - medium saucepan
03 - whisk
04 - cheese grater (if grating your own cheese)

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 50g
Protein: 25g

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