Indulge in the creamiest, cheesiest homemade mac and cheese inspired by Laura Vitale’s ultimate recipe. This dish features a luxurious cheese sauce made from a roux, multiple freshly grated cheeses, and a baked finish for perfect texture. Follow these detailed steps for comfort food perfection.
Ingredients
- 1 lb of Elbow Pasta
- 1/3 cup of Unsalted Butter
- 1/3 cup of Flour
- 2 cups of Milk
- 2 cups of Heavy Cream
- Pinch of Paprika
- Pinch of Granulated Garlic
- Pinch of Nutmeg
- Salt and Pepper to taste
- 4oz of Softened Cream Cheese
- 2 cups of Freshly Shredded White Sharp Cheddar
- 2 cups of Freshly Grated Sharp Yellow Cheddar
- 1 cup of Freshly Grated Gruyere or Swiss
- 1/2 cup of Freshly Grated Parm
Step 1: Preheat and Prep Pasta
Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish with butter. Fill a large pot with water and a generous pinch of salt, then bring it to a rolling boil. Add the elbow pasta and cook it 3 minutes shy of al dente, as it will continue cooking in the oven and absorb the sauce. This al dente stage ensures the noodles swell perfectly without becoming mushy during baking. Drain the pasta well but do not rinse it, preserving the starch that helps the sauce cling to the noodles.
Step 2: Build the Roux Base
In a large pot over medium heat, melt the 1/3 cup of unsalted butter completely. Once melted and bubbling gently, whisk in the 1/3 cup of flour. Stir constantly for a full minute until the mixture becomes foamy and blonde in color, cooking out the raw flour taste to avoid graininess. This roux is key to a smooth, thick sauce that coats every piece of pasta evenly, creating that signature creamy emulsion.
Step 3: Create the Bechamel Sauce
Slowly pour in the 2 cups of milk and 2 cups of heavy cream while whisking vigorously to prevent lumps. Use whole milk for richness, as lower-fat options thin the sauce. Cook on medium-low heat, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Add pinches of paprika, granulated garlic, nutmeg, salt, and pepper. The nutmeg enhances the cheeses’ flavors subtly without overpowering, while paprika adds a hint of warmth.
Step 4: Incorporate Cheeses into Sauce
Remove the pot from heat. Stir in the 4oz of softened cream cheese until fully melted and smooth, boosting creaminess. Gradually whisk in about two-thirds of the cheeses: 2 cups white sharp cheddar, 2 cups yellow sharp cheddar, 1 cup Gruyere or Swiss, and 1/2 cup Parmigiano. Add them in small batches off the heat to melt evenly into a luscious sauce. Freshly grate all cheeses yourself; pre-shredded versions contain anti-caking agents that prevent smooth melting and result in graininess.
Step 5: Combine Pasta and Sauce
Add the drained al dente pasta directly to the cheese sauce. Toss thoroughly to coat every noodle generously; the mixture will look soupy, but the pasta absorbs excess liquid during baking for ideal consistency. Taste and adjust seasoning if needed. Pour into the greased baking dish, spreading evenly.
Step 6: Top and Bake
Sprinkle the remaining one-third of the grated cheeses evenly over the top for a golden, bubbly crust. Cover the dish with foil and bake for 15 to 20 minutes to set the center without drying out.
Uncover and bake another 20 to 25 minutes until the top is deeply browned and the edges bubble. Let rest 10 minutes post-bake; this allows the sauce to thicken further into perfection.
Essential Equipment Guide
- Large pot for pasta
- Large saucepan for sauce
- Whisk
- 9×13 inch baking dish
- Box grater for cheese
- Foil for covering
Timing and Servings
Nutritional Information
| Nutrient (per serving) | Amount |
|---|---|
| Calories | 650 [generated] |
| Total Fat | 42g [generated] |
| Saturated Fat | 25g [generated] |
| Carbohydrates | 45g [generated] |
| Protein | 25g [generated] |
| Sodium | 700mg [generated] |
Estimates based on ingredient totals divided by servings; actual values vary by exact brands and portions.[generated]
Pairings
- Roasted turkey or ham for holidays
- Green salad with vinaigrette for balance
- Garlic bread or dinner rolls
- Steamed broccoli or green beans
Variations
- Add cooked pancetta or bacon for smoky crunch
- Mix in pumpkin puree for fall twist
- Swap Gruyere for mozzarella
- Top with breadcrumbs before baking
Tips
- Always grate cheese fresh to avoid grainy sauce from anti-caking agents.
- Cook roux fully for 1 minute to eliminate floury taste.
- Use al dente pasta to prevent mushiness after baking.
- Off-heat cheese addition prevents separation.
- Rest baked dish for thick, sliceable texture.
- Cover initially if oven runs hot to avoid over-browning.
- Scale up cheeses for extra cheesiness; this recipe delivers ultimate creaminess.
- Whole milk and heavy cream ensure fat-rich sauce like mashed potatoes.
- Nutmeg elevates every bechamel without detectable spice.
- Soupy pre-bake sauce absorbs perfectly post-oven.
Cheesiest Mac And Cheese Recipe: With Step By Step Photos
Indulge in the creamiest, cheesiest homemade mac and cheese inspired by Laura Vitale’s ultimate recipe. This dish features a luxurious cheese sauce made from a roux, multiple freshly grated cheeses, and a baked finish for perfect texture. Follow these detailed steps for comfort food perfection.
- Total Time: 1 Hr 15 Mins
Ingredients
- 1 lb of Elbow Pasta
- 1/3 cup of Unsalted Butter
- 1/3 cup of Flour
- 2 cups of Milk
- 2 cups of Heavy Cream
- Pinch of Paprika
- Pinch of Granulated Garlic
- Pinch of Nutmeg
- Salt and Pepper to taste
- 4oz of Softened Cream Cheese
- 2 cups of Freshly Shredded White Sharp Cheddar
- 2 cups of Freshly Grated Sharp Yellow Cheddar
- 1 cup of Freshly Grated Gruyere or Swiss
- 1/2 cup of Freshly Grated Parm
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish with butter. Fill a large pot with water and a generous pinch of salt, then bring it to a rolling boil. Add the elbow pasta and cook it 3 minutes shy of al dente, as it will continue cooking in the oven and absorb the sauce. This al dente stage ensures the noodles swell perfectly without becoming mushy during baking. Drain the pasta well but do not rinse it, preserving the starch that helps the sauce cling to the noodles.
Step 2: Build the Roux Base
In a large pot over medium heat, melt the 1/3 cup of unsalted butter completely. Once melted and bubbling gently, whisk in the 1/3 cup of flour. Stir constantly for a full minute until the mixture becomes foamy and blonde in color, cooking out the raw flour taste to avoid graininess. This roux is key to a smooth, thick sauce that coats every piece of pasta evenly, creating that signature creamy emulsion.
Step 3: Create the Bechamel SauceSlowly pour in the 2 cups of milk and 2 cups of heavy cream while whisking vigorously to prevent lumps. Use whole milk for richness, as lower-fat options thin the sauce. Cook on medium-low heat, stirring often, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Add pinches of paprika, granulated garlic, nutmeg, salt, and pepper. The nutmeg enhances the cheeses’ flavors subtly without overpowering, while paprika adds a hint of warmth.
Step 4: Incorporate Cheeses into SauceRemove the pot from heat. Stir in the 4oz of softened cream cheese until fully melted and smooth, boosting creaminess. Gradually whisk in about two-thirds of the cheeses: 2 cups white sharp cheddar, 2 cups yellow sharp cheddar, 1 cup Gruyere or Swiss, and 1/2 cup Parmigiano. Add them in small batches off the heat to melt evenly into a luscious sauce. Freshly grate all cheeses yourself; pre-shredded versions contain anti-caking agents that prevent smooth melting and result in graininess.
Step 5: Combine Pasta and SauceAdd the drained al dente pasta directly to the cheese sauce. Toss thoroughly to coat every noodle generously; the mixture will look soupy, but the pasta absorbs excess liquid during baking for ideal consistency. Taste and adjust seasoning if needed. Pour into the greased baking dish, spreading evenly.
Sprinkle the remaining one-third of the grated cheeses evenly over the top for a golden, bubbly crust. Cover the dish with foil and bake for 15 to 20 minutes to set the center without drying out.
Uncover and bake another 20 to 25 minutes until the top is deeply browned and the edges bubble. Let rest 10 minutes post-bake; this allows the sauce to thicken further into perfection.
- Prep Time: 15 Mins
- Cook Time: 1 hr
