This mac and cheese recipe features a rich, creamy sauce made with cream cheese and sharp cheddar, layered with tender elbow macaroni and a crunchy, cheesy topping. It's baked to golden perfection for a comforting, satisfying dish.
Cook the elbow macaroni in salted water until al dente, preferably using ridged pasta to help the sauce cling better.
Grate your cheese fresh for better melting and flavor; a sharp cheese is recommended.
Make a roux by melting six tablespoons of butter and whisking in an equal amount of all-purpose flour. Cook, stirring constantly, for three to four minutes until the raw flour taste is gone.
Stir in 1/4 teaspoon of dry mustard powder, then gradually whisk in three and a half cups of whole milk.
Bring the mixture to a boil, stirring continuously until it thickens. Let it simmer gently for about five minutes.
Add 85 grams of cream cheese to the sauce and stir until fully melted. Season with salt and black pepper to taste.
Mix in about two cups of shredded cheese into the sauce, reserving the rest for topping and layering.
Grease a baking dish with butter or cooking spray.
Layer half of the macaroni mixture into the dish, sprinkle with about one and a half cups of shredded cheese, then add the remaining pasta. If the sauce seems too thick, thin it with a quarter cup of milk.