Step-by-Step Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the elbow macaroni according to package directions until al dente.
- Drain and set aside.
Step 2: Make the Cheese Sauce
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Cook for 5–7 minutes until the sauce slightly thickens.
- Lower the heat and add the cheddar, Monterey Jack, mozzarella, cream cheese, and Parmesan — one handful at a time — stirring until smooth and melted.
💡 Tip: Stir gently to prevent the cheese from separating.
- Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
Step 3: Combine
- Add the cooked macaroni to the cheese sauce and stir gently until well coated.
- (Optional) For extra creaminess, add ½ cup reserved pasta water if the sauce is too thick.
Step 4: Serve
Serve hot and gooey, topped with extra Parmesan, chopped parsley, or crushed red pepper flakes if desired.
Tips for Success
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Add mix-ins: Try cooked bacon, sautéed mushrooms, jalapeños, or caramelized onions.
- Make ahead: Prepare up to 1 day ahead, refrigerate, and reheat with a splash of milk.
- Freeze for later: Store portions in airtight containers for up to 3 months. Thaw overnight and reheat gently.
- Try new cheeses: Gouda, Fontina, or even blue cheese add a unique twist.
Perfect Pairings
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