The world's creamiest mac and cheese uses sodium citrate—the same emulsifier that keeps McDonald's cheese sauce liquid at 140°F.
World’s Best Mac & Cheese
Get ready to indulge in the ultimate comfort food with our World’s Best Mac & Cheese! Creamy, dreamy, and loaded with rich, sharp cheddar and a hint of nutty Gruyère, this dish is a cheesy dream come true. Baked to perfection with a golden breadcrumb topping, it’s the ultimate crowd-pleaser that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- fresh cracked pepper
🥛Dairy & Eggs(6)
- 2 tablespoons butter (28 g)
- 2 cups sharp cheddar cheese (480 ml)Do not use pre-shredded cheese
- 1/2 cup gruyere cheese (120 ml)Do not use pre-shredded cheese
- Parmesan cheese
- 1/2 cup heavy cream (120 ml)
- 1 cup whole milk (240 ml)
🫙Pantry Staples(2)
- 1 tablespoon flour (15 ml)
- 1 box of elbow macaroni
🧂Spices & Seasonings(2)
- smoked paprika
- salt
🍯Sauces & Condiments(1)
- mustard powder
👨🍳 Instructions
- 1
Salt your pasta water and cook a box of elbow macaroni until perfect al dente.
- 2
Strain and set it to the side.
- 3
In a separate pan over medium heat, melt two tablespoons butter and one tablespoon flour.
- 4
Whisk until it turns golden brown and add one cup whole milk and a half cup heavy cream.
- 5
Once that thickens and begins to bubble, turn off the heat and add two cups sharp cheddar and a half cup gruyere cheese, both of which you should grate on your own.
- 6
Season with smoked paprika, mustard powder, salt and fresh cracked pepper.
- 7
Finish by adding it to an oven safe container, lightly grating on some Parmesan cheese and broiling on high until crispy and bubbly.
💡 Pro Tips
- ✓Cook your roux to exactly 165-170°F (golden brown stage) for 3-4 minutes to eliminate raw flour taste while developing nutty flavors that complement cheese.technique165-170°F, 3-4 minutes
- ✓Add cheese off heat and in 3 batches, whisking each addition until 90% melted before adding more to prevent breaking from overheating proteins.technique90% melted per batch
- ✓Use pasta water at 1.5% salinity and reserve 1 cup before draining - the starchy, salty liquid helps bind sauce to pasta and adjusts consistency.ingredient1.5% salinity, 1 cup reserved
- ✓Grate cheese on the smallest holes of box grater for maximum surface area, allowing faster melting and smoother sauce integration without clumping.equipment
- ✓Broil 6 inches from heating element for 2-3 minutes until internal temperature reaches 165°F - closer placement burns top before interior heats through.timing6 inches, 2-3 minutes, 165°F internal
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
The world's creamiest mac and cheese uses sodium citrate—the same emulsifier that keeps McDonald's cheese sauce liquid at 140°F.
World’s Best Mac & Cheese
Get ready to indulge in the ultimate comfort food with our World’s Best Mac & Cheese! Creamy, dreamy, and loaded with rich, sharp cheddar and a hint of nutty Gruyère, this dish is a cheesy dream come true. Baked to perfection with a golden breadcrumb topping, it’s the ultimate crowd-pleaser that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- fresh cracked pepper
🥛Dairy & Eggs(6)
- 2 tablespoons butter (28 g)
- 2 cups sharp cheddar cheese (480 ml)Do not use pre-shredded cheese
- 1/2 cup gruyere cheese (120 ml)Do not use pre-shredded cheese
- Parmesan cheese
- 1/2 cup heavy cream (120 ml)
- 1 cup whole milk (240 ml)
🫙Pantry Staples(2)
- 1 tablespoon flour (15 ml)
- 1 box of elbow macaroni
🧂Spices & Seasonings(2)
- smoked paprika
- salt
🍯Sauces & Condiments(1)
- mustard powder
👨🍳 Instructions
- 1
Salt your pasta water and cook a box of elbow macaroni until perfect al dente.
- 2
Strain and set it to the side.
- 3
In a separate pan over medium heat, melt two tablespoons butter and one tablespoon flour.
- 4
Whisk until it turns golden brown and add one cup whole milk and a half cup heavy cream.
- 5
Once that thickens and begins to bubble, turn off the heat and add two cups sharp cheddar and a half cup gruyere cheese, both of which you should grate on your own.
- 6
Season with smoked paprika, mustard powder, salt and fresh cracked pepper.
- 7
Finish by adding it to an oven safe container, lightly grating on some Parmesan cheese and broiling on high until crispy and bubbly.
💡 Pro Tips
- ✓Cook your roux to exactly 165-170°F (golden brown stage) for 3-4 minutes to eliminate raw flour taste while developing nutty flavors that complement cheese.technique165-170°F, 3-4 minutes
- ✓Add cheese off heat and in 3 batches, whisking each addition until 90% melted before adding more to prevent breaking from overheating proteins.technique90% melted per batch
- ✓Use pasta water at 1.5% salinity and reserve 1 cup before draining - the starchy, salty liquid helps bind sauce to pasta and adjusts consistency.ingredient1.5% salinity, 1 cup reserved
- ✓Grate cheese on the smallest holes of box grater for maximum surface area, allowing faster melting and smoother sauce integration without clumping.equipment
- ✓Broil 6 inches from heating element for 2-3 minutes until internal temperature reaches 165°F - closer placement burns top before interior heats through.timing6 inches, 2-3 minutes, 165°F internal