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Joanna Gaines Mac And Cheese With Cream Cheese​ Recipe

Joanna Gaines Mac And Cheese With Cream Cheese​ Recipe
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★★★★★

4.8 from 27 reviews

Joanna Gaines’ Mac and Cheese with Cream Cheese is a rich, creamy, and indulgent comfort food classic. This homemade mac and cheese features a smooth cheese sauce made with white cheddar and cream cheese for added creaminess, combined with perfectly cooked elbow macaroni. It’s a delicious twist on a timeless favorite, perfect for family dinners or entertaining guests.

Ingredients

Scale

Pasta

  • 1 pound (450g) dried pasta like elbow macaroni, shells, or penne

Cheese Sauce

  • 5 tablespoons (70g) unsalted butter
  • 1/2 cup (65g) all-purpose flour
  • 5 cups (1180ml) milk, warmed (whole or 2% reduced fat preferred)
  • 1 pound (450g) white cheddar cheese, shredded
  • 4 ounces (113g) cream cheese, softened, optional
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon fresh ground black pepper

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package instructions indicate, then drain thoroughly.
  2. Melt the butter and add the flour: In a large pot or Dutch oven, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk continuously until it forms a thick paste. Cook for 1–2 minutes until the mixture smells toasted and turns a light brown color.
  3. Gradually add the milk: Slowly pour in one third of the warm milk while whisking constantly to avoid lumps. Once smooth and thickened, repeat with the next third, then the final third, whisking well after each addition to ensure a creamy sauce.
  4. Simmer until the sauce thickens: Continue cooking and whisking the sauce until it starts to simmer and thickens to a creamy, velvety consistency.
  5. Add the cream cheese and cheddar: Reduce heat to low and stir in the softened cream cheese until mostly melted. Gradually add the shredded white cheddar cheese, a handful at a time, stirring continuously until fully melted and smooth.
  6. Season the sauce: Add the salt and freshly ground black pepper, adjusting to taste. If the flavor is not bold enough, add a little more salt incrementally.
  7. Combine pasta and sauce: Stir the cooked pasta into the cheese sauce. The sauce might seem slightly excessive initially, but the pasta will absorb it as it rests.
  8. Let it rest and serve: Cover the pot with a lid and let the mac and cheese sit for 5 minutes to allow the flavors to meld and the pasta to soak up the sauce. Stir again before serving warm.

Notes

  • For best results, use whole or 2% milk to ensure creaminess.
  • You can substitute the white cheddar with sharp yellow cheddar for a stronger flavor.
  • The cream cheese is optional but adds a silky texture and extra richness to the sauce.
  • Cook the pasta slightly under al dente since it will continue to cook slightly when mixed with the sauce and resting.
  • Adjust salt and pepper to your taste preferences; seasoning is key for a flavorful mac and cheese.
  • Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk to restore creaminess.

Nutrition

Keywords: mac and cheese, Joanna Gaines, comfort food, creamy mac and cheese, white cheddar mac and cheese, homemade mac and cheese, cheese sauce, cream cheese mac and cheese

Find it online: https://hannahdelgado.com/joanna-gaines-mac-and-cheese-with-cream-cheese-recipe/