Creating perfect mac and cheese from scratch is easier than you might think! Follow these detailed instructions to achieve a creamy, cheesy masterpiece that will impress everyone.

Step 1: Cook the Macaroni to Al Dente Perfection

• Fill a large pot with salted water: Use plenty of water to ensure the macaroni cooks evenly and doesn’t become sticky. Salt the water generously – this seasons the pasta from the inside out and is crucial for flavor. Bring the water to a rolling boil over high heat.
• Add the elbow macaroni: Once the water is boiling rapidly, add the elbow macaroni. Stir immediately to prevent sticking.
• Cook according to package directions, but slightly undercook: Macaroni will continue to cook in the cheese sauce, so it’s important to cook it al dente, meaning slightly firm to the bite. This prevents the mac and cheese from becoming mushy. Usually, cooking for 1-2 minutes less than the package directions is ideal.
• Drain the macaroni and set aside: Once the macaroni is cooked al dente, drain it immediately in a colander. Don’t rinse the macaroni, as the starch on the surface helps the cheese sauce adhere better. Set the drained macaroni aside while you prepare the cheese sauce.

Step 2: Create the Roux – The Foundation of Creamy Sauce

• Melt the butter in a large saucepan: Use a large, heavy-bottomed saucepan or Dutch oven. Melt the butter over medium heat. Allow the butter to melt completely and become slightly foamy.
• Add the flour and whisk constantly: Once the butter is melted, add the all-purpose flour. Immediately whisk the flour into the melted butter. Whisk continuously and vigorously for 1-2 minutes. This process creates a roux, which is a cooked mixture of butter and flour that thickens sauces. Cooking the roux slightly removes the raw flour taste and ensures a smooth sauce. The roux should become smooth and pale golden in color.

Step 3: Gradually Add Milk and Cream for a Luscious Sauce

• Slowly pour in the milk, whisking continuously: Reduce the heat to medium-low. Gradually pour in the milk, about 1 cup at a time, whisking constantly after each addition. This gradual addition prevents lumps from forming and ensures a smooth sauce. Continue whisking until the milk is fully incorporated and the sauce is smooth.
• Add the heavy cream and stir: Pour in the heavy cream and stir to combine. The sauce will begin to thicken as you add the milk and cream.
• Simmer the sauce until thickened: Continue to simmer the sauce over medium-low heat, stirring occasionally, for about 5-7 minutes, or until it thickens enough to coat the back of a spoon. The sauce should be smooth, creamy, and slightly thickened. Avoid boiling the sauce, as this can cause it to separate.

Step 4: Melt in the Cheesy Goodness

• Reduce heat to low: Lower the heat to the lowest setting. It’s crucial to keep the heat low when adding the cheese to prevent the sauce from becoming grainy or separating.
• Add the cheeses gradually, stirring until melted and smooth: Add the grated sharp cheddar cheese, Monterey Jack cheese, and Parmesan cheese to the sauce, a handful at a time. Stir continuously with a spatula or wooden spoon until each addition of cheese is completely melted and incorporated into the sauce before adding more. This gradual melting ensures a smooth and creamy cheese sauce.
• Continue stirring until all cheese is melted and the sauce is perfectly smooth: Keep stirring until all the cheese is melted and the sauce is incredibly smooth, velvety, and cheesy. The sauce should be rich, creamy, and have a beautiful cheese pull.

Step 5: Combine Macaroni and Cheese Sauce

• Add the cooked macaroni to the cheese sauce: Pour the drained, cooked macaroni into the saucepan with the cheese sauce.
• Stir to coat evenly: Gently stir the macaroni and cheese sauce together until the macaroni is completely coated in the luscious cheese sauce. Ensure every piece of macaroni is enveloped in cheesy goodness.

Step 6: Season to Perfection

• Season with salt and pepper: Taste the mac and cheese and season with salt and black pepper to taste. Start with the recommended amounts and adjust according to your preference. Remember that cheese can be salty, so taste before adding too much salt.
• Optional: Add a pinch of paprika for garnish: If desired, sprinkle a pinch of paprika over the top of the mac and cheese for a touch of color and a subtle smoky flavor.

Step 7: Serve and Enjoy!

• Serve immediately: Classic mac and cheese is best served hot and fresh, right after it’s made. The cheese sauce is at its creamiest and most delicious when served immediately.
• Garnish (optional): You can garnish with a sprinkle of extra grated cheese, fresh parsley, or a dusting of paprika before serving.