Creamiest Ever Mac and Cheese
This classic Southern side dish is a delicious make-ahead option for any meal from barbecues and cookouts to holiday meals. We make it extra rich ‘n creamy with some dollops of Blue Plate Mayo.
Ingredients
- 1 pound elbow macaroni
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup heavy cream
- 4 ounces cream cheese, room temperature
- ½ cup Blue Plate Mayonnaise
- 2 ½ cups sharp cheddar, shredded
- 1 cup Monterey Jack, shredded
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 pinch smoked paprika
Directions
- Cook the macaroni in a large pot of boiling water according to package instructions. Reserve ½ cup of the pasta water. Drain the pasta and set aside.
- Melt the butter in a large saucepan over medium-low heat. Once melted, add the flour and whisk until smooth. Cook, whisking occasionally, for 3 to 5 minutes or until the mixture is bubbly and has a sand-like consistency.
- Add the milk and heavy cream and increase the heat to medium. Whisk until the mixture begins to thicken. Break up the cream cheese into small pieces and add to the thickened milk mixture. Whisk until smooth. Add the cheddar and Monterey Jack cheese and whisk until melted. Whisk in the mayonnaise. If the cheese sauce is too thick, thin it out with a little pasta water. Season with salt, cayenne pepper and smoked paprika.
- Fold the cooked pasta into the cheese sauce. Let it stand for several minutes to absorb the sauce. Serve hot.
