Introduction
Oh, mac and cheese! Just saying the words brings back so many warm fuzzy feelings, doesn’t it? I remember sitting at our kitchen table, my mom would whip up a batch, and it was always the highlight of any weeknight meal. And let me tell you, this Joanna Gaines-inspired Mac and Cheese recipe is pure magic. It’s incredibly easy to make, super quick, and guaranteed to become a memorable dish in your own kitchen. Get ready for some serious comfort!
Why You’ll Love This Recipe
- Fast: On the table in under 30 minutes!
- Easy: Simple steps that even a beginner cook can master.
- Giftable: Imagine bringing this warm, cheesy goodness to a potluck or a friend’s housewarming.
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores a good mac and cheese.
Ingredients
Gathering your ingredients is the first step to mac and cheese bliss! Here’s what you’ll need:
- 1 lb dried elbow macaroni: The classic pasta shape that holds onto all that cheesy goodness.
- 5 tbsp unsalted butter: The foundation of our creamy sauce.
- 1/2 cup all-purpose flour: This helps thicken our cheese sauce into that luscious texture we all crave.
- 5 cups warmed milk (whole or 2% reduced fat): Warmed milk incorporates more smoothly, giving you the creamiest sauce. Whole milk makes it extra rich, but 2% works wonderfully too!
- 4 oz cream cheese: This is the secret weapon for that unbelievably smooth and velvety texture.
- 1 lb white cheddar cheese, shredded: Sharp white cheddar brings a lovely tang and incredible meltability. I always recommend shredding your own cheese from a block for the smoothest sauce – pre-shredded cheese can sometimes have anti-caking agents that affect the melt.
- 1/2 tsp sea salt, fine: To enhance all those delicious flavors.
- 1/2 tsp black pepper, fresh ground: For a little hint of warmth and zing.
How to Make It
Alright, let’s get cooking! This recipe is so straightforward, you’ll be amazed at how quickly you can create something so delicious.
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Cook the Macaroni:
First things first, get your elbow macaroni cooking according to the package directions. You want it perfectly al dente – that means it’s cooked through but still has a little bite. Once it’s done, drain it really well and set it aside. We don’t want any watery pasta in our creamy sauce!
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Start the Roux:
Grab a large saucepan or Dutch oven and melt your butter over medium heat. Once it’s melted and happy, whisk in the all-purpose flour. Cook this mixture, stirring constantly, for about 1 minute. It should look like a thick paste and smell a little nutty. This is called a roux, and it’s what will thicken our sauce. Don’t let it brown too much – just a light golden color is perfect.
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Whisk in the Milk:
Now, this is where the magic really starts. Slowly, and I mean slowly, start whisking in your warmed milk. Add a little bit at a time at first, whisking constantly to make sure there are no lumps. Once you’ve added about half the milk and it’s smooth, you can add the rest more freely. Keep whisking and bring the mixture to a gentle simmer. Let it bubble and thicken, stirring all the while, for about 5 to 7 minutes. You’re looking for a sauce that coats the back of a spoon nicely.
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Get Cheesy!
Turn the heat down to low. Now, add your cream cheese and your shredded white cheddar cheese to the sauce. Stir, stir, stir! Keep stirring until all the cheese is completely melted and the sauce is wonderfully smooth and luxurious. This is where you’ll start to feel that pure comfort food magic happening.
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Season to Perfection:
Taste your cheese sauce. Add the fine sea salt and freshly ground black pepper. Give it another good stir and taste again. This is your chance to make it exactly how you like it!
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Combine and Serve:
Finally, add your drained macaroni right into that glorious cheese sauce. Stir gently until every single piece of pasta is coated in cheesy goodness. And there you have it – your beautiful, creamy, Joanna Gaines-inspired mac and cheese is ready to be devoured!
Substitutions & Additions
This recipe is fantastic as is, but sometimes a little tweak can make it even more you! Here are some ideas:
- Cheese It Up: Feel free to mix in other cheeses you love! A little Gruyere for nuttiness, Monterey Jack for extra creaminess, or even a touch of Parmesan for a salty kick can be amazing.
- Spice It Right: For a little heat, try adding a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
- Veggie Boost: Stir in some steamed broccoli florets, peas, or even finely diced bell peppers for added color and nutrition.
- Breadcrumb Topping: For a little crunch, sprinkle some panko breadcrumbs mixed with a little melted butter over the top and broil for a few minutes until golden brown (if you’re baking it, which we aren’t in this quick stovetop version, but it’s a thought for a baked version!).
- Herbs: A sprinkle of fresh chives or parsley right before serving adds a pop of freshness.
Tips for Success
Even the easiest recipes can have little hiccups. Here are my tried-and-true tips to make sure your mac and cheese is always perfect:
- Don’t Overcook the Pasta: Undercooking it slightly is better than overcooking, as it will continue to cook a bit when you mix it with the warm sauce.
- Shred Your Own Cheese: I can’t stress this enough! Pre-shredded cheese has coatings that prevent it from melting smoothly, leading to a potentially grainy sauce.
- Low and Slow for Cheese: When adding the cheese, make sure your heat is on low. High heat can cause the cheese to break and become oily.
- Whisk, Whisk, Whisk: Continuous whisking is key to a smooth, lump-free sauce.
- Prep Ahead: You can shred your cheese and warm your milk a little in advance to make the cooking process even faster.
How to Store It
Leftover mac and cheese? Lucky you! It’s best enjoyed fresh, but if you do have some, store it in an airtight container in the refrigerator for up to 3 days. When reheating, you might want to add a splash of milk or cream to loosen up the sauce. It’s delicious reheated on the stovetop over low heat or in the microwave.
FAQs
Here are a few questions you might have:
Q: Can I make this ahead of time?
A: While this recipe is designed for quick stovetop assembly, you can cook the macaroni and make the cheese sauce separately ahead of time. Store them in the fridge and then combine and reheat gently when ready to serve. Add a splash of milk when reheating to ensure creaminess.
Q: What kind of milk is best?
A: Whole milk will give you the richest, creamiest result. However, 2% milk works perfectly fine and is a great option if you want something a little lighter.
Q: Why is my cheese sauce grainy?
A: This is usually due to overheating the cheese or using pre-shredded cheese. Make sure your heat is on low when melting the cheese, and always shred your cheese from a block for the smoothest sauce.
Q: Can I freeze mac and cheese?
A: While you can freeze mac and cheese, the texture can change upon thawing. It might become a bit more watery or separated. If you do freeze it, thaw it in the refrigerator and then reheat it on the stovetop with a little extra milk or cream to help re-emulsify the sauce.
Joanna Gaines' Creamy Mac and Cheese
Equipment
- Large saucepan or Dutch oven
- Whisk
- Colander
Ingredients
Main ingredients
- 1 lb dried elbow macaroni
- 5 tbsp unsalted butter
- 0.5 cup all-purpose flour
- 5 cups warmed milk (whole or 2% reduced fat) Warmed milk incorporates more smoothly, giving you the creamiest sauce.
- 4 oz cream cheese This is the secret weapon for that unbelievably smooth and velvety texture.
- 1 lb white cheddar cheese, shredded Sharp white cheddar brings a lovely tang and incredible meltability. Recommend shredding your own cheese from a block for the smoothest sauce.
- 0.5 tsp sea salt, fine
- 0.5 tsp black pepper, fresh ground
Instructions
- Cook the Macaroni: First things first, get your elbow macaroni cooking according to the package directions. You want it perfectly al dente – that means it’s cooked through but still has a little bite. Once it's done, drain it really well and set it aside. We don’t want any watery pasta in our creamy sauce!
- Start the Roux: Grab a large saucepan or Dutch oven and melt your butter over medium heat. Once it's melted and happy, whisk in the all-purpose flour. Cook this mixture, stirring constantly, for about 1 minute. It should look like a thick paste and smell a little nutty. This is called a roux, and it’s what will thicken our sauce. Don’t let it brown too much – just a light golden color is perfect.
- Whisk in the Milk: Now, this is where the magic really starts. Slowly, and I mean slowly, start whisking in your warmed milk. Add a little bit at a time at first, whisking constantly to make sure there are no lumps. Once you’ve added about half the milk and it’s smooth, you can add the rest more freely. Keep whisking and bring the mixture to a gentle simmer. Let it bubble and thicken, stirring all the while, for about 5 to 7 minutes. You’re looking for a sauce that coats the back of a spoon nicely.
- Get Cheesy!: Turn the heat down to low. Now, add your cream cheese and your shredded white cheddar cheese to the sauce. Stir, stir, stir! Keep stirring until all the cheese is completely melted and the sauce is wonderfully smooth and luxurious. This is where you’ll start to feel that pure comfort food magic happening.
- Season to Perfection: Taste your cheese sauce. Add the fine sea salt and freshly ground black pepper. Give it another good stir and taste again. This is your chance to make it exactly how you like it!
- Combine and Serve: Finally, add your drained macaroni right into that glorious cheese sauce. Stir gently until every single piece of pasta is coated in cheesy goodness. And there you have it – your beautiful, creamy, Joanna Gaines-inspired mac and cheese is ready to be devoured!