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Parmesan and Cheddar Mac and Cheese Recipe

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4.1 from 4 reviews

This creamy Parmesan Mac and Cheese recipe features tender pasta enveloped in a rich cheese sauce made with sharp cheddar, Parmesan, and fragrant basil. Ready in just 25 minutes, it’s a comforting, flavorful dish perfect for a quick weeknight dinner or a satisfying side.

  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

Pasta

  • 1 pound pasta (rotini, elbows, or medium shells)

Cheese Sauce

  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups 2% milk (or use whole milk for a richer sauce)
  • 6 ounces sharp cheddar
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 large basil leaves
  • paprika for serving

Instructions

  1. Boil Pasta: Fill a large pot about two-thirds full with hot water, add a couple of teaspoons of salt, and bring to a boil over high heat with the lid on to speed heating.
  2. Prepare Cheese: While waiting for the water to boil, shred the sharp cheddar and grate the Parmesan cheese, or blend small chunks to shred quickly. Set aside.
  3. Cook Pasta: Once boiling, add the pasta and stir occasionally to prevent sticking. Cook until al dente according to package instructions.
  4. Drain Pasta: Drain the cooked pasta in a colander and set aside while preparing the cheese sauce.
  5. Make Roux: In the same pot, melt the butter over medium-high heat. Add the flour and whisk to combine, cooking the mixture for about 90 seconds to form a roux.
  6. Add Milk: Gradually whisk in the milk, stirring constantly until the mixture thickens and becomes glossy, about 3-4 minutes.
  7. Add Cheese and Seasoning: Reduce heat to low and add the shredded cheddar and grated Parmesan gradually, stirring well after each addition. Then stir in salt, pepper, and garlic powder.
  8. Add Basil: Chop the basil leaves with scissors and stir them into the cheese sauce. Turn off the heat.
  9. Combine Pasta and Sauce: Return the drained pasta to the pot with the cheese sauce and stir thoroughly to combine.
  10. Serve: Serve immediately topped with a sprinkle of paprika if desired. Store leftovers covered in the refrigerator for up to five days; reheat gently in the microwave with a splash of milk to restore creaminess.

Notes

  • Use sharp cheddar for a bold flavor; mixing in whole milk instead of 2% milk gives a richer sauce.
  • Do not overcook pasta; al dente maintains the best texture when combined with the cheese sauce.
  • Adding basil freshens the dish with a subtle herbaceous note, but omit if preferred.
  • Leftovers reheat best with a bit of milk to prevent drying out.
  • Paprika adds a mild smoky flavor and pretty color garnish but is optional.

Find it online: https://allcookedup.com/parmesan-and-cheddar-mac-and-cheese-recipe/