Ever since I was little, mac and cheese has been my go-to comfort food. It reminds me of simpler times, family gatherings, and the sheer joy of a perfectly cheesy bite. But let's be honest, not all mac and cheese is created equal. Over the years, I’ve tinkered with countless recipes, searching for that holy grail of cheesy goodness. Today, I’m thrilled to share what I believe is, hands down, the best extra cheesy mac recipe you’ll ever try. It's so good it might just give you a food coma. I’m not kidding.
This isn't your average boxed mac. We're talkin' real cheese, a creamy homemade sauce, and a crispy breadcrumb topping that takes it all to the next level. What sets this recipe apart? It's all in the details—the quality of the cheese, the perfect roux, and a few secret seasonings that elevate the flavor profile. One time, I forgot to add salt, and I could tell the difference. The smallest things matter!
So, if you're ready to indulge in a mac and cheese experience that will blow your mind (and maybe require a nap afterward), stick around. I promise, this extra cheesy mac is worth every single calorie. Think of it as a warm hug...but in food form.
Required Equipments
- Large Pot
- Colander
- Baking Dish (9x13 inch)
- Whisk
- Wooden Spoon
Extra Cheesy Mac: Frequently Asked Questions
Extra Cheesy Mac
Indulge in this recipe for Extra Cheesy Mac, featuring a creamy homemade cheese sauce and a crispy breadcrumb topping. This dish elevates comfort food to a gourmet experience.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. This stops the mac from stickin'.
- Cook the macaroni according to package directions, but cook it for 1 minute less than the recommended time. You want it slightly underdone because it will continue to cook in the oven. Drain well and set aside.
- While the pasta is cooking, start on the cheese sauce. In a large pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Make sure there ain't no lumps!
- Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture starts to thicken slightly, about 3-5 minutes. It should coat the back of a spoon.
- Remove the pot from the heat. Add the shredded cheddar cheese, Gruyere (if using), and Parmesan cheese. Stir until the cheeses are completely melted and the sauce is smooth and creamy. Don't skimp on the cheese; it’s what makes it *extra* cheesy!
- Season the cheese sauce with salt, pepper, garlic powder, and a pinch of nutmeg. Adjust the seasonings to your liking. Taste, taste, taste!
- Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated. Make sure every noodle gets some cheesy love.
- Pour the mac and cheese into the prepared baking dish, spreading it out evenly.
- In a small bowl, melt the remaining butter. Stir in the breadcrumbs and paprika until well combined. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly. Watch it closely to prevent burning.
- Let the mac and cheese cool for a few minutes before serving. This allows the sauce to thicken slightly. Serve warm and enjoy every cheesy bite!
📝 Notes
- For an extra crispy topping, broil for the last 1-2 minutes, watching closely.
- Add a dash of hot sauce to the cheese sauce for a spicy kick.
- Use a blend of sharp and mild cheddar for a more complex flavor.
🍎 Nutrition
Calories: 650 kcal
Protein: 25g
Fat: 35g
Carbohydrates: 60g
Fiber: 3g
Calcium: 300mg
