Creamy Mac and Cheese

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Print Recipe

Creamy Mac and Cheese

Creamy 3 cheese mac and cheese with an Amazing crispy cheese crust!
Prep Time10 minutes
Cook Time45 minutes
Resting Time10 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: mac and cheese
Servings: 8 servings
Author: kingcooks

Ingredients

  • 16 oz. medium shells cooked
  • 4 cups half and half
  • 2 cup mozzarella cheese shredded
  • 2 cups muenster cheese shredded
  • 1 cup parmesan cheese
  • 5 tbsp. unsalted butter
  • 5 tbsp. flour
  • 1 1/2 tbsp. garlic minced
  • 1 tbsp. onion powder
  • 1 tbsp. oregano dried
  • 1 tsp. nutmeg ground
  • 1 tsp. salt
  • 1/2 tsp. white pepper

Instructions

  • In a large skillet over medium heat, add in unsalted butter. Once the butter is melted and starting to slightly bubble, sprinkle in the flour and whisk to combine. Cook for 1-2 minutes consistently whisking.
  • Once the roux is a light brown in color start whisking in the half and half slowly. As the roux absorbs the half and half it will begin to thicken.
  • Continue to pour and whisk increasing the amount of half and half being added until the roux is lump free.
  • Bring to a simmer and add in the white pepper, onion powder, nutmeg, salt and garlic.
  • Cook until the sauce coats the back of a spoon and is a thick smooth consistency. That should take 5-6 minutes over medium heat.
  • Once the sauce has reached the proper consistency, remove from the heat.
  • Whisk in 1 cup of the muenster cheese, parmesan cheese and the shredded mozzarella cheese.
  • Follow that by folding in the cooked shells and mix throughly.
  • Transfer the mixture to a rimmed baking dish.
  • Sprinkle the top with oregano and remaining 1 cup of muenster cheese. Drizzle with olive oil and bake at 350F for 30-45 minutes or until golden brown.
  • Allow to cool for 10-15 minutes and serve!

Video

4 Comments

  1. andrea sandoval
    April 3, 2020 at 7:08 am

    i loved the mac and cheese ❤️ you have a talent

  2. Taylor Brown
    April 23, 2020 at 4:26 pm

    I just made it today and, oh my goodness, this recipe is THE BOMB.