Yes, I am stating that this is THE ultimate macaroni and cheese recipe. And while this isn’t necessarily a Weight Watcher friendly dish, it does deserve a spot on your table for a special occasion.
How I Created the Ultimate Macaroni and Cheese: A Four-Cheese Dream
There’s nothing quite like a warm, creamy bowl of macaroni and cheese to bring comfort and joy. Over the years, I’ve experimented with many versions, but one day, I set out to create the ultimate macaroni and cheese recipe—something rich, indulgent, and absolutely bursting with flavor. After some trial and error, I found the perfect combination of cheeses that made this dish irresistibly creamy and packed with cheesy goodness. Using a blend of white cheddar, sharp cheddar, pepper jack, and Gruyère, and finishing with the richness of heavy cream, this recipe is now my go-to for any occasion.
The Cheese Blend
The key to next-level macaroni and cheese is, of course, the cheese! I wanted a mix that was both sharp and melty with a hint of spice, so I opted for four types:
White Cheddar: Adds a smooth, creamy texture and mild flavor. Its slight tanginess balances the richness of the dish.
Sharp Cheddar: This gives the mac and cheese a bold, classic cheddar taste, adding depth with its stronger bite.
Pepper Jack: I love a little spice, and pepper jack brings just the right amount of heat to the dish, while still melting beautifully.
Gruyère: Known for its nutty, slightly sweet flavor, Gruyère gives the sauce an added layer of complexity and creaminess.
The Secret Ingredient: Heavy Cream
While many mac and cheese recipes call for milk or a mixture of milk and cream, I decided to go all in with heavy cream for an ultra-decadent sauce. The heavy cream elevates the creaminess and helps all that glorious cheese melt into a silky, velvety sauce that coats every piece of pasta perfectly. It’s indulgent, but worth every bite.
Ingredients
- 1 pound pasta (we used large fusilli)
- 6 tablespoons butter
- 1/4 cup flour
- 2 cups heavy cream
- 2 cups whole milk
- 8 ounces sharp cheddar
- 8 ounces pepper jack
- 1 cup gruyere cheese
- 1 cup white cheddar
- 1 tablespoon dijon mustard
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for a slight kick)
- FOR THE TOPPING:
- 1 cup panko bread crumbs
- 2 tablespoons melted butter
- 1/2 cup grated parmesan cheese
- 1 teaspoon smoked paprika
Instructions
- Preheat the oven to 375. Spray a casserole dish with avocado oil spray.
- Cook the pasta according to package insructions, drain and set aside.
- Make the cheese sauce: In a large pan, melt the cheese over medium heat. Whisk in the flour and cook, stirring constantly, for 2-3 minutes for form a roux (it should be smooth and slightly golden).
- Gradually pour in the heavy cream and milk, whisking constantly until the mixture is smooth. Continue to cook until it thickens and starts ti simmer, about 5-7 minutes.
- Lower the heat and stir in the mustard, garlic powder, cayenne pepper, salt and pepper.
- Slowly add the cheese and stir until the cheese is fully melted.
- Add the drained pasta to the cheese sauce, stirring until well coated. Taste and adjust seasoning as necessary.
- In a small bowl, mix the breadcrumbs, butter, parmesan cheese and paprika and mix until combined.
- Transfer the macaroni and cheese into the prepared baking dish. Evenly sprinkle the breadcrumb mixture over the top.
- Bake for 20 minutes, or until the topping is golden brown and crispy, and the edges are bubbly.
Notes
This is not a Weight Watcher friendly dish, but can be saved for a special occasion. Each serving is 55 WW points. Yes, you read that correctly FIFTY FIVE. It’s because there is so much saturated fat in this dish from the heavy cream and cheese. But this is the best macaroni and cheese I’ve ever had.
I have so many macaroni and cheese recipes on this site, here are a few my WW friendly if you want to check them out.
