Homemade mac and cheese fans will love this deliciously cheesy Cheddar Parmesan Mac and Cheese as a main meal or tasty side. This top notch, family-approved recipe combines freshly grated, extra sharp cheddar with a hearty, creamy sauce. Topped with some freshly grated parmesan cheese, this incredible dish bakes to perfection in less than one hour.
Why We Love It
Let’s face it: sometimes we all need to be comforted by a big bowl of mac and cheese. Is there anything better when you’re craving something creamy and special?
For years I made that orange boxed stuff because…well…it was easy. I now cringe when I think how many times I bought it in bulk. Eventually I gravitated toward the pre-made refrigerated mac, which was definitely better, but still not that GOOD.
Because when I really crave mac and cheese, I want something that’s super creamy, cheesy and satisfying. Nothing store-bought fits the bill. That was the drive behind this delicious Cheddar Parmesan Mac and Cheese and all the motivation I needed to keep trying to get it right.
If you’ve ever made your own, then you know that there’s some trial and error involved with homemade mac–not only to get the right taste, but also to get the right consistency. Crafting a good mac and cheese takes a little bit of time. You need to figure out the right cheese, roux and technique.
Well my friend, I am proud to say that with this recipe, I have finally nailed it! Cheddar Parmesan Mac and Cheese checks off all the boxes. It’s creamy. It’s cheesy. It has the perfect amount of sauce. Rich, but not too overbearing, this mac is EXTREMELY satisfying and definitely comforting. It is the perfect bowl of yum.
My family fell in love with it immediately, and if you love cheese like we do, I know you and yours will too!
Why You’ll Love It
If you love creamy, cheesy mac and have been on the soul search like I was for a good, hearty recipe, then this Cheddar Parmesan Mac and Cheese is for you! Because yes, sometimes it’s okay to indulge. If you’re not shy when it comes to full fat cheese and whole milk (because you know sometimes that’s what you need to make things taste better), then this recipe’s got you covered.
When served as a main meal (for the true mac and cheese afficionado), this will not disappoint. But it’s also the perfect side to so many proteins. I love serving this alongside grilled chicken or pork. And if you’re looking to impress your guests at your next holiday meal (especially Thanksgiving), this is the perfect choice! Your guests will be reveling in the creaminess!
Cheddar Parmesan Mac and Cheese Ingredients
- 1/2 pound elbow macaroni, uncooked- any corkscrew pasta will do. The cheese and sauce stick better to curved noodles.
- 2 & 1/2 cups whole milk- provides a rich, thick sauce
- 5 tablespoons butter- adds cream and flavor
- 5 tablespoons all-purpose flour- acts as a thickening agent to help form the roux
- 2 cups (8 oz. bar) freshly grated extra sharp cheddar cheese- avoid pre-shredded due to its waxy coating
- 1/4 teaspoon ground pepper
- dash of salt- accentuates the flavors
- 3 tablespoons freshly grated Parmesan cheese- I sometimes buy refrigerated shredded. Avoid the powdered stuff on the shelf.
- 1/4 teaspoon paprika (optional)
Optional garnish could include fresh parsley
How to make Cheddar Parmesan Mac and Cheese
You’ll want to gather the following equipment:
- medium saucepan
- colander
- small saucepan
- measuring cups
- measuring spoons
- stirring spoons
- whisk (optional)
- cheese grater
- 2 quart baking dish, well greased
Getting Started
Preheat oven to 350 degrees
To get started, cook macaroni in a medium saucepan, following the instructions on the package for al dente. Drain in colander and allow to cool slightly.
Kitchen Ready Betty tips:
- Cooking the noodles to al dente helps to ensure that the noodles won’t be overcooked later on when they’re baked in the oven with the other ingredients.
- While the noodles are cooking, grate the cheese to save time!
In a separate, small saucepan, warm milk over low heat.
While milk is warming, make the roux.
FOLLOW THESE INSTRUCTIONS CAREFULLY TO ENSURE SUCCESS:
Melt the butter over medium-high heat in the medium saucepan used to cook the noodles. When the butter bubbles and foams, sprinkle in the flour.
Reduce heat to medium and stir for 2 minutes.
Slowly add warm milk, whisking or stirring until blended. Bring to a boil, stirring. As soon as it begins to bubble, remove from heat.
Stir in grated cheese, pepper and salt.
Add cooked macaroni to the pot; stir to coat. Pour into well-greased baking dish and sprinkle with Parmesan cheese. You may also choose to sprinkle on paprika.
Bake, uncovered, in a pre-heated 350 degree oven for 30-35 minutes, or until slightly browned.
Allow to cool for 5 minutes, then serve and enjoy!
Cheddar Parmesan Mac and Cheese Leftovers?
Refrigerate, store in an airtight container and enjoy within 5 days.
Because of the milk, freezing isn’t recommended.
To reheat, break up macaroni clumps, add a little bit of extra milk (just enough to coat) and stir. Cover with aluminum foil and bake at 325 degrees for 20-25 minutes or until heated through.
Cheddar Parmesan Mac and Cheese
Description
Homemade mac and cheese fans will love this deliciously cheesy Cheddar Parmesan Mac and Cheese. This top notch, family-approved recipe combines freshly grated, extra sharp cheddar with a hearty, creamy sauce. Topped with some freshly grated parmesan cheese, this incredible dish bakes to perfection in less than one hour.
Cheddar Parmesan Mac and Cheese
How to Make Cheddar Parmesan Mac and Cheese:
-
Preheat oven to 350 degrees.
-
Cook macaroni in a medium saucepan, following the instructions on the package for al dente. Drain in colander and allow to cool slightly.
Cooking the noodles to al dente helps to ensure that the noodles won't be overcooked later on when they're baked in the oven with the other ingredients. -
In a separate, small saucepan, warm milk over low heat.
-
While milk is warming, make the roux. Melt the butter over medium-high heat in the medium saucepan used to cook the noodles. When the butter bubbles and foams, sprinkle in the flour. Reduce heat to medium and stir for 2 minutes.
It is important to follow these instructions carefully to get a thick, creamy sauce. -
Slowly add warm milk, whisking or stirring until blended. Bring to a boil, stirring. As soon as it begins to bubble, remove from heat.
-
Stir in grated cheese, pepper and salt.
-
Add cooked macaroni to the pot; stir to coat. Pour into well-greased baking dish and sprinkle with Parmesan cheese. You may also choose to sprinkle on paprika.
-
Bake, uncovered, in a pre-heated 350 degree oven for 30-35 minutes, or until slightly browned.
-
Allow to cool for 5 minutes, then serve and enjoy!
-
Refrigerate any leftovers, store in an airtight container and enjoy within 5 days.
To reheat, break up clumps, add a little bit of extra milk (just enough to coat) and stir. Cover with aluminum foil and bake at 325 degrees for 20-25 minutes or until heated through.
Because of the milk, freezing isn't recommended.
Note
In order to have a thick, hearty sauce, use whole milk.
You may use white or yellow extra sharp cheddar for this recipe. Buy a block and grate it yourself rather than buying pre-shredded.
Use a good quality cheddar for this recipe--no store brands. I recommend Cracker Barrel or Tillamook.
