Super Cheesy and Easy Mac and Cheese

This isn’t just any mac and cheese – it’s a luxuriously creamy, double-cheese masterpiece that comes together in just 20 minutes. Perfect for busy weeknights when you need some serious comfort food, stat.

What makes this recipe special? It’s all about the cheese blend. We’re talking sharp cheddar for that classic tang, paired with creamy Colby Jack for the ultimate melt factor. Plus, a touch of yellow mustard and nutmeg adds that je ne sais quoi that’ll have everyone asking for your secret.

Ingredients

• 3 cups fusilli or cavatappi pasta
• 6 tablespoons salted butter
• 6 tablespoons all-purpose flour
• 3 cups whole milk, at room temperature
• 1 cup shredded Colby Jack cheese (from a 4-ounce block)
• 2 cups shredded sharp cheddar cheese (from an 8-ounce block)
• 1 teaspoon yellow mustard
• 1 pinch nutmeg
• 3 teaspoons kosher salt, divided
• ½ teaspoon freshly ground pepper

Steps

1. Fill a 6-quart pot with water and bring to a rolling boil over high heat. You’ll know it’s ready when you see vigorous bubbles and steam.
2. Add 2 teaspoons kosher salt to the boiling water, then add pasta. Stir immediately to prevent sticking.
3. Cook pasta according to package directions until al dente (usually 8-10 minutes). Test by biting a piece – it should be tender but still have a slight bite.
4. Drain pasta in a colander but do not rinse. Rinsing removes the starch that helps the sauce stick.
5. Return empty pot to burner over medium-low heat.
6. Add butter and wait for it to melt and foam (about 1-2 minutes). When foamy, whisk in flour to create a roux. Cook for 30 seconds to 1 minute, stirring constantly. The mixture should smell slightly nutty but not brown.
7. Gradually whisk in room temperature milk, stirring constantly to prevent lumps. If lumps form, whisk vigorously until smooth.
8. Cook sauce for 2-3 minutes, stirring occasionally, until it coats the back of a spoon. To test thickness, run your finger through the sauce on the spoon – it should hold a clear line.
9. Remove from heat and immediately stir in both cheeses. Stir until completely melted and smooth.
10. Add mustard, nutmeg, remaining 1 teaspoon kosher salt, and pepper. These ingredients enhance the cheese flavor without making the sauce taste mustardy.
11. Fold in the cooked pasta, stirring until every piece is well-coated. Serve immediately while the sauce is hot and creamy.

Smart Swaps

• Use whole wheat pasta for extra fiber
• Substitute unsweetened almond milk and reduce to 2¾ cups for a lighter version
• Try Gruyere cheese instead of Colby Jack for a more sophisticated flavor

Make It Diabetes-Friendly

• Use Dreamfields pasta to reduce net carbs by 25%
• Replace 1 cup of pasta with 1 cup cauliflower florets
• Use 2% milk instead of whole milk to reduce fat while maintaining creaminess

Pro Tips

• Grate cheese from blocks – pre-shredded cheese contains anti-caking agents that prevent smooth melting
• Let milk come to room temperature for 30 minutes before cooking to prevent sauce from breaking
• Store leftovers in an airtight container for up to 3 days; reheat with a splash of milk