Four cheeses, silky sauce, amazing flavor, and made in 30 minutes, this has to be the best mac and cheese recipe ever!
I’ve been trying to create a creamy, easy mac and cheese recipe for forever. I wanted something Kraft texture without powdered cheese or cheese sauce concentrate.
Whatever that is.
I’ve literally gone through so many articles about the precision of the heat of cheese and so many different ways of creating cheese sauce that I’ve literally put it down to a science. I am a Cheeseologist. Non certified.
The magical factor I was missing was so simple. It was just so, so simple.
I don’t use heat at all after I boil the pasta. Like, none. That’s the magic. Screw the cheese-melting-heat science; residual heat melts it all. Just work swiftly and efficiently.
I use cheddars: extra sharp for the flavor, and mild to help carry the cheddar flavor, along with colby jack. I love colby jack because it melts well and gives the sauce a gooey, cheesy texture. The cream cheese smooths out the sauce, giving it not only a creamier flavor but also a creamier consistency.
Creamy mac and cheese in twenty minutes, easy as pie. And no oven!!! This is also a great make ahead dish, just heat up and splash a tiny bit of milk in and boom, it’s like you just pulled it off the burner.