Get ready to indulge in the most irresistible mac and cheese that will become your go-to comfort food this holiday season. This isn't just another mac and cheese recipe – it's a carefully crafted, flavor-packed dish that strikes the perfect balance between creamy, cheesy, and utterly delicious. A Cheese Lover's Dream my mac and cheese features a luxurious blend of three incredible cheeses – sharp cheddar, melty mozzarella, and spicy pepper jack – creating a complex flavor profile that will have everyone at the table begging for seconds. I’ve mastered the art of cheesiness, ensuring each bite is creamy and satisfying without being overwhelming.

What Makes This Mac and Cheese Special? Cheese Perfection: A trio of carefully selected cheeses layered throughout the dish. Crispy Topping: Golden breadcrumbs and chopped crispy onions create an irresistible crunchy exterior

Whether you're looking for the ultimate holiday side dish, a cozy winter meal, or a crowd-pleasing comfort food, this mac and cheese recipe promises to be the star of any dining table. Creamy, crunchy, and absolutely delectable – it's comfort food elevated to an art form.

Happy Cooking!

Servings: 12-14 servings

Prep Time: 10-15 mins

Cooking Time: 20-30 mins

Baking Time: 30-45 mins

Total Time: 1.5-2 hours

Ingredients: 

• 1 lb macaroni pasta or small pasta of your choice; I use cavatelli

• 4 tbsp butter

• 2.5 tbsp all-purpose flour

• 1/2-1 tbsp garlic Powder; as per taste

• 2 tsp smoked paprika powder

• 1 tsp dried oregano

• 1/2 tsp nutmeg powder

• 1 tbsp red chili flakes

• 1.5-1.75 cups milk

• 1.25 cup heavy cream

• 1-2 tsp salt as per taste

• 1 tsp black pepper ground

• 1/2 tsp sugar

• 2-3 tbsp chopped parsley leaves

• 2 tsp Dijon mustard

• 10-12 oz sharp cheddar cheese grated

• 8 oz colby jack/pepper jack cheese grated

• 8 oz mozzarella cheese grated

• 1/4 cup paste water

• 1/2 cup bread crumbs

• 2/3 cup chopped fried onions

• 2 tbsp chopped chives - garnish

Directions: 

1. Preheat oven to 350F.

2. Boil pasta in boiling water with salt. Boil till al dente. Drain the pasta reserving 1/2 cup pasta water.

3. In a deep pan on low-medium heat add butter. Melt the butter. To this add the flour, garlic powder, paprika powder, nutmeg powder, oregano, and red chili flakes and mix it well into the butter. Cook it for 3-5 minutes to remove the raw taste of flour.

4. Add the milk and cream in 2-3 divisions using a whisk & keep continuously stirring soon to avoid any lumps. Once the first part is well mixed in and there are no lumps add the second division and whisk again.

5. Add salt, pepper, sugar, and mix well.

6. Once the sauce is lump-free add cheese in 2 intervals. In the first interval add parsley, Dijon mustard, 1/4 of the cheddar, and 1/4 of the pepper jack cheese. Mix it well till the cheese is melted in.

7. Once the cheese has melted in add 1/4th of the cheddar cheese, 1/4th of the pepper jack, and 1/3 of the mozzarella cheese. Mix it well till combined and the cheese has melted in the sauce.

8. Mix the remaining cheese and keep aside.

9. Add the drained pasta and 1/4 cup pasta water. Mix the pasta into the sauce, and add more pasta water as needed.

10. Pour half of the pasta into a baking dish. Top it with half of the grated cheese. Top it with the remaining pasta and then the remaining cheese.

11. Top it with breadcrumbs and fried onions.

12. Bake at 350°C for about 25-30 minutes and then broil on LOW for about 2-4 minutes till the crust is golden brown and bubbly ensuring the top doesn’t burn.

13. Garnish with some chopped chives serve warm and enjoy!

Notes/Tips:

• For a more detailed video for making the white sauce/roux click here.

• You can use other kinds of pasta like penne, fusilli, etc.

• Make sure you use a whisk while making the cheese sauce this prevents any lumps and helps make a smooth base.

• If you want to make it cheesier add more cheddar cheese.

• The breadcrumbs and fried onions on top give it a nice crust and bite.

• I like to spray a little avocado oil on top before broiling so the breadcrumbs to crisp up well.

• To reheat I add a little milk and air fry at 350F for 6-8 minutes so the pasta part heats up and doesn’t dry out and top gets crispy.