This is the ultimate classic mac and cheese recipe—it’s extra creamy, extra delicious, and extra comforting. It has three types of cheese and a super smooth, rich sauce you won’t be able to get enough of. The addition of cottage cheese and sour cream adds a hint of tartness for contrast in the flavor profile.
Macaroni and cheese is the ultimate comfort food. It seems like many of us have a specific hole somewhere inside that periodically needs to be filled with mac and cheese. It’s this craving that provokes our nostalgia and links this dish to our past and associated memories.
There are many different variations on this dish, but it’s wild that such different variations can still gain approval for the vast majority of people. So, what makes mac and cheese so appealing?
Whether it’s a creamy stovetop version or a baked casserole with breadcrumbs, a good mac and cheese is all about balance, texture, and flavor. The star ingredient will always be the cheese, and the choices are many. A good version relies on a blend of cheeses for depth of flavor and creaminess. In this recipe, a sharp cheddar brings the boldness. A Monterey Jack and Velveeta ensures a smooth, velvety sauce.
Ingredients
- 8 cups elbow macaroni noodles (dry)
- 8 ounces sharp cheddar cheese (shredded)
- 1 cup Monterey jack shredded cheese
- 1 cup Velveeta cheese
- 1 cup small curd cottage cheese
- 1 cup sour cream
- 1 cup heavy cream
- 4 tablespoons butter
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
Instructions
Boil the macaroni noodles in a large pot of salted water according to package instructions. Drain and set aside.
In a large saucepan over medium low heat, combine all the cheese and remaining ingredients. Cook the mixture and stir often until the cheese is melted and everything is fully incorporated. Add salt and pepper to taste.
Add the cooked macaroni noodles to the cheese sauce and stir until the noodles are glossy and well-coated.
Tips
Use more or less of the heavy cream to adjust the thickness of the sauce.
If reheating this mac and cheese, you may need to add cream or milk to regain the desired consistency.