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Creamy Homemade Mac and Cheese with Mozzarella, Cheddar, and Parmesan Recipe

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4.3 from 4 reviews

This creamy and comforting mac and cheese recipe features a rich cheese sauce made from scratch using a blend of sharp Cheddar, mozzarella, and Parmesan cheeses. The pasta is cooked directly in the sauce on the stovetop, creating a velvety, flavorful dish ready in just 20 minutes—perfect for a quick weeknight dinner or satisfying meal anytime.

Ingredients

Cheese Sauce

  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups whole milk
  • 2 1/2 cups chicken broth

Pasta

  • 2 1/2 cups uncooked elbow macaroni

Cheeses

  • 1/2 cup freshly shredded mozzarella cheese
  • 1 1/2 cups freshly shredded sharp Cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese

Optional

  • Hot sauce (for serving)

Instructions

  1. Whisk Flour: In a large, nonstick pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour until the mixture is smooth and combined, about 1 minute, to form a roux that will thicken the sauce.
  2. Add Seasonings and Milk: Whisk in garlic powder, ground mustard, paprika, onion powder, salt, and pepper constantly to distribute flavors evenly. Gradually pour in the whole milk while whisking to prevent lumps. Continue whisking until the sauce thickens, around 1 to 2 minutes.
  3. Add Chicken Broth and Bring to Boil: Slowly add the chicken broth to the pot, whisking continuously to maintain a smooth texture. Increase the heat and bring the mixture to a boil.
  4. Cook Pasta in Sauce: Once boiling, add the uncooked elbow macaroni and stir with a wooden spoon to prevent sticking. Reduce heat to medium-low, allowing a gentle simmer with small bubbles on top. Stir often and scrape the bottom of the pot to keep pasta from sticking. Cook for 8 to 11 minutes until the pasta is tender but still slightly firm (al dente) and the sauce has thickened slightly. If it seems too watery, don’t worry; the sauce will thicken further when the cheese is added.
  5. Add Cheese: Remove the pot from heat. Gradually sprinkle in the cheeses—start with mozzarella, then sharp Cheddar, and finally Parmesan—stirring gently after each addition until each cheese melts fully into the sauce, creating a smooth and creamy texture. Taste and adjust seasoning if needed.
  6. Serve: Enjoy the mac and cheese hot, optionally topped with a dash of hot sauce for an extra kick of flavor.

Notes

  • You can substitute chicken broth with vegetable broth to make the dish vegetarian if desired.
  • Freshly shredded cheese melts better and provides a creamier texture compared to pre-shredded cheese.
  • If the mac and cheese becomes too thick upon standing, stir in a splash of milk to loosen the sauce before serving.

Find it online: https://cookedbygrace.com/creamy-homemade-mac-and-cheese-with-mozzarella-cheddar-and-parmesan-recipe/