Upgraded Creamy Mac and Cheese
This Upgraded Mac and Cheese takes just 20 minutes and transforms simple ingredients into a creamy, flavorful comfort food classic. Loaded with bold cheeses like sharp cheddar and Gruyère, and spiced with mustard and paprika, it’s rich, satisfying, and easy to customize.Perfect for weeknights, picky eaters, or indulgent cravings, this stovetop version is quicker and better than the box, no oven or roux required.
Ingredients
- 8 oz elbow macaroni or cavatappi, rotini, shells
- 1 tablespoon unsalted butter
- 1 cup whole milk or half-and-half
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper adjust to taste
- 2 cups sharp cheddar cheese shredded
- ½ cup Gruyère or Monterey Jack cheese shredded
- Salt to taste
Optional add-ins:
- ½ cup cooked bacon bits
- ½ cup sautéed spinach
- ¼ cup caramelized onions
- 1 tablespoon hot sauce
Instructions
Boil the pasta
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions (usually 7–9 minutes). Drain and set aside.
Make the cheese sauce
- In a large saucepan over medium heat, melt the butter. Stir in the milk or half-and-half, Dijon mustard, garlic powder, smoked paprika, and black pepper.
Melt in the cheese
- Reduce heat to low. Slowly add the shredded cheddar and Gruyère cheeses, stirring continuously until completely melted and smooth.
Combine pasta and sauce
- Add the drained pasta to the cheese sauce and stir to coat evenly. Taste and season with additional salt or pepper if needed.
Add optional mix-ins (if using)
- Stir in any cooked mix-ins like bacon, spinach, or onions. Serve hot immediately.