#mac and cheese#cheese sauce#baked mac and cheese#quick recipe#Joshua Weissman
Enjoy two delicious homemade mac and cheese recipes—one baked with a crispy cheese crust, and a quick stovetop version with smoky and savory flavors. Both use a rich blend of cheeses and creamy sauce for a comforting, crowd-pleasing dish.
Ingredients extracted via AI
3 Šálka cheddar cheese3 Šálka gruyère cheese0.5 Šálka unsalted butter75 g all-purpose flour3 Šálka whole milk310 ml heavy creamsaltnutmeg450 g macaroni pasta2 ČL chicken bouillon powder0.5 ČL smoked paprika0.5 ČL onion powder1 Šálka American cheese0.5 Šálka gouda cheese250 g small macaroni pasta
Procedure generated via AI
Grate 3 cups of sharp cheddar cheese using a coarse grater, and grate 3 cups (270 g) of Gruyère cheese the same way.
Combine the grated cheeses thoroughly in a bowl.
Prepare a baking dish about 9x9 inches and grease it with oil, butter, or cooking spray to prevent sticking.
Melt 1/2 cup (115 g) of unsalted butter in a large skillet over medium heat until fully melted.
Add 1/2 cup (75 g) of all-purpose flour and whisk continuously for 30 to 60 seconds to cook off the raw flour taste and create a smooth base for the sauce.
Gradually pour in 1 1/2 cups of whole milk, whisking constantly, and cook until the mixture thickens.
Add the remaining 3 cups of milk and continue stirring until the sauce starts to thicken.
Stir in 1 1/4 cups (310 ml) of heavy cream and keep cooking and stirring until the sauce reaches a creamy, thick consistency.
Remove the sauce from heat and stir in half of the cheese mixture until the cheese is melted and fully incorporated.
Season with salt and optionally add freshly grated nutmeg to taste.