Upgraded Creamy Mac and Cheese Recipe
Introduction
This upgraded creamy mac and cheese takes the classic comfort dish to a new level with a blend of sharp cheddar and Gruyère cheeses, plus savory additions like bacon, sautéed spinach, and caramelized onions. It’s rich, flavorful, and perfect for a satisfying meal any day of the week.
Ingredients
- 8 oz elbow macaroni (or cavatappi, rotini, shells)
- 1 tablespoon unsalted butter
- 1 cup whole milk or half-and-half
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper (adjust to taste)
- 2 cups sharp cheddar cheese (shredded)
- ½ cup Gruyère or Monterey Jack cheese (shredded)
- Salt (to taste)
- ½ cup cooked bacon bits
- ½ cup sautéed spinach
- ¼ cup caramelized onions
- 1 tablespoon hot sauce
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually 7–9 minutes. Drain and set aside.
- Step 2: In a large saucepan over medium heat, melt the butter. Stir in the milk or half-and-half, Dijon mustard, garlic powder, smoked paprika, and black pepper until combined.
- Step 3: Reduce heat to low. Slowly add the shredded cheddar and Gruyère cheeses, stirring continuously until the cheese is completely melted and the sauce is smooth.
- Step 4: Add the drained pasta to the cheese sauce and stir well to coat evenly. Taste and season with additional salt or pepper as needed.
- Step 5: Stir in the cooked bacon bits, sautéed spinach, caramelized onions, and hot sauce if using. Serve hot immediately.
Tips & Variations
- For a creamier sauce, use half-and-half instead of whole milk.
- Swap bacon bits for cooked sausage or smoked ham for different protein options.
- Add a crunchy topping by sprinkling breadcrumbs mixed with melted butter on top and broiling for a few minutes.
- Use fresh spinach instead of sautéed for a milder flavor or omit if preferred.
- Adjust the hot sauce amount to suit your spice tolerance.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat, adding a splash of milk to loosen the sauce if needed. Avoid microwaving directly to prevent drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of pasta?
Yes, pasta shapes like cavatappi, rotini, or shells work well because they hold the sauce nicely. Just adjust cooking time as needed.
How do I prevent the cheese sauce from becoming grainy?
Use low heat when melting cheese and add it slowly, stirring constantly. This helps the cheese melt smoothly without separating.
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Upgraded Creamy Mac and Cheese Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Upgraded Creamy Mac and Cheese recipe takes the classic comfort dish to a new level with a luscious cheese sauce made from sharp cheddar and Gruyère, enhanced by flavorful additions like Dijon mustard, smoked paprika, and garlic powder. Rich with the savory goodness of bacon bits, sautéed spinach, and caramelized onions, it’s a creamy, indulgent meal perfect for any occasion.
Ingredients
Base Ingredients
- 8 oz elbow macaroni (or cavatappi, rotini, shells)
- 1 tablespoon unsalted butter
- 1 cup whole milk or half-and-half
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper (adjust to taste)
- Salt (to taste)
Cheeses
- 2 cups sharp cheddar cheese (shredded)
- ½ cup Gruyère or Monterey Jack cheese (shredded)
Mix-ins
- ½ cup cooked bacon bits
- ½ cup sautéed spinach
- ¼ cup caramelized onions
- 1 tablespoon hot sauce
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, typically 7 to 9 minutes according to the package instructions. Drain the pasta thoroughly and set it aside.
- Make the cheese sauce: In a large saucepan over medium heat, melt the unsalted butter. Stir in the whole milk or half-and-half, Dijon mustard, garlic powder, smoked paprika, and black pepper, combining the ingredients well.
- Melt in the cheese: Reduce the heat to low and gradually add the shredded sharp cheddar and Gruyère cheeses, stirring continuously until the mixture is completely melted and smooth, forming a creamy cheese sauce.
- Combine pasta and sauce: Add the drained pasta into the cheese sauce, stirring thoroughly to coat every piece evenly. Taste the sauce and adjust seasoning with salt or more pepper if necessary.
- Add optional mix-ins: Stir in the cooked bacon bits, sautéed spinach, caramelized onions, and hot sauce for an upgraded flavor profile. Serve the mac and cheese hot immediately for the best texture and taste.
Notes
- Use whole milk or half-and-half for a richer, creamier cheese sauce.
- Sharp cheddar and Gruyère complement each other beautifully, but Monterey Jack can be substituted for a milder flavor.
- Cook the bacon beforehand until crisp, and sauté the spinach until just wilted to preserve texture.
- Caramelized onions add a subtle sweetness; prepare in advance or use store-bought if short on time.
- Adjust the hot sauce amount or omit depending on your spice preference.
- Serve immediately as the sauce thickens upon standing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: creamy mac and cheese, cheddar cheese pasta, Gruyère mac and cheese, comfort food, easy mac and cheese, bacon mac and cheese, spinach mac and cheese
