Mac and cheese is the ultimate comfort food, a warm, cheesy embrace that takes you back to childhood with every bite. This Delicious Ooey Gooey Mac and Cheese recipe is all about rich, creamy cheese sauce enveloping perfectly cooked pasta, baked to bubbly, golden perfection. It’s the kind of dish that turns a regular dinner into a heartwarming experience. Whether you’re making it for a cozy family meal or bringing it to a potluck, it’s guaranteed to steal the spotlight.

What makes this mac and cheese truly irresistible is the blend of cheeses that melt into a velvety, creamy sauce with just the right amount of stretch. It’s indulgent, satisfying, and surprisingly easy to make, with a flavor that’s deeply comforting yet impressively rich.

Why You’ll Love This Mac and Cheese Recipe

Incredibly Creamy Texture: Achieve that perfect, velvety consistency with every bite.
Golden, Cheesy Top Layer: The crispy, bubbling crust is a crowd favorite.
Simple, Real Ingredients: Made with pantry staples you likely already have.
Customizable Flavor: Easily tweak the cheese blend to match your preferences.
Perfect for Any Occasion: Ideal as a main dish or a hearty side.
Kid-Friendly Crowd Pleaser: Loved by picky eaters and gourmet palates alike.

Preparation Phase & Tools to Use

To make the ultimate Ooey Gooey Mac and Cheese, it’s essential to gather the right tools and equipment. Having these on hand ensures a smooth cooking process and optimal texture.

1. Large Pot:
The base of any good mac and cheese starts with perfectly cooked pasta. A large pot allows the macaroni to cook evenly without clumping together.

2. Colander:
Draining the pasta correctly is crucial to prevent sogginess. A colander helps you strain the macaroni efficiently while retaining its shape.

3. Cast Iron Skillet or Baking Dish:
To achieve that perfect cheesy crust, bake the mac and cheese in a cast iron skillet or a baking dish. Cast iron retains heat exceptionally well, resulting in a crispy, golden top.

4. Whisk:
Creating a smooth, lump-free cheese sauce requires a whisk. It helps combine the ingredients evenly, ensuring a creamy texture.

5. Wooden Spoon:
Use a wooden spoon to stir the pasta while cooking and later to mix the sauce and macaroni. Its sturdy structure is ideal for heavier mixtures.

6. Cheese Grater:
Freshly grated cheese melts better than pre-packaged shredded cheese. A cheese grater will help you achieve the perfect texture.

7. Measuring Cups and Spoons:
Precision matters! Accurately measuring your ingredients ensures the right balance of flavors and creaminess.

Preparation Tips

Use High-Quality Cheese: Opt for sharp cheddar, mozzarella, and a bit of Gruyère for extra flavor. Freshly grated cheese gives a smoother, creamier result.
Salt Your Pasta Water: Seasoning the water with salt ensures that the macaroni itself has flavor, complementing the rich cheese sauce.
Cook Pasta Al Dente: Slightly undercook the macaroni (1-2 minutes less than package instructions) since it will cook further while baking.
Combine Cheese Gradually: Add the cheese in batches while whisking to prevent clumping and maintain a velvety sauce.
Bake Until Bubbly: Keep an eye on the dish while baking, removing it when the top is golden and the cheese is bubbling.

Ingredients for this Mac and Cheese

For the creamiest, cheesiest mac and cheese, you’ll need the following ingredients:

2 cups elbow macaroni – classic shape for the perfect cheese-to-pasta ratio.
4 tablespoons unsalted butter – for a rich, creamy base.
¼ cup all-purpose flour – to thicken the cheese sauce.
2 cups whole milk – for a creamy texture (substitute with half-and-half for extra richness).
1 cup heavy cream – adds depth and luxurious creaminess.
2 ½ cups sharp cheddar cheese, freshly grated – the star of the show, providing that classic mac and cheese flavor.
1 cup mozzarella cheese, freshly grated – for extra gooey, stretchy cheese pulls.
½ cup Gruyère cheese, freshly grated (optional but recommended) – adds a slightly nutty, sophisticated flavor.
1 teaspoon Dijon mustard – enhances the cheese flavor and adds a subtle tang.
½ teaspoon garlic powder – for a hint of savory depth.
½ teaspoon onion powder – adds a subtle, aromatic base.
½ teaspoon smoked paprika – for a hint of smokiness (optional).
Salt and freshly ground black pepper, to taste – balances the flavors.
Fresh parsley or chives, chopped (optional, for garnish) – adds color and a fresh touch.
1 cup panko breadcrumbs (optional, for topping) – for a crunchy, golden crust.
2 tablespoons unsalted butter (for the breadcrumb topping, if using) – keeps the breadcrumbs crispy and flavorful.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook it 1-2 minutes less than the package instructions (al dente), as it will continue cooking in the oven.
Drain and set aside.

Step 2: Make the Cheese Sauce Base

In a medium saucepan or deep skillet, melt 4 tablespoons of unsalted butter over medium heat.
Whisk in the ¼ cup of all-purpose flour to form a roux.
Cook for 2-3 minutes, whisking constantly, until the mixture turns a light golden color and no raw flour taste remains.

Step 3: Add the Liquids

Gradually whisk in 2 cups of whole milk and 1 cup of heavy cream, ensuring no lumps form.
Continue whisking over medium heat until the mixture thickens, about 5-7 minutes.

Step 4: Season the Sauce

Add 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika (if using), salt, and freshly ground black pepper to taste.
Whisk until well combined and the sauce is smooth.

Step 5: Add the Cheese

Reduce the heat to low and add the freshly grated cheeses (2 ½ cups sharp cheddar, 1 cup mozzarella, and ½ cup Gruyère, if using) in small batches.
Stir constantly until each batch melts completely before adding the next, creating a smooth, creamy sauce.

Step 6: Combine Pasta and Sauce

Add the cooked macaroni to the cheese sauce, gently folding until every piece is thoroughly coated.

Step 7: Transfer to Baking Dish

Pour the cheesy pasta mixture into a greased cast iron skillet or baking dish, spreading it out evenly.

Step 8: Add the Crunchy Topping (Optional)

If you prefer a crispy top, mix 1 cup of panko breadcrumbs with 2 tablespoons of melted butter.
Sprinkle the breadcrumb mixture evenly over the pasta.

Step 9: Bake Until Bubbly

Preheat your oven to 375°F (190°C).
Bake for 20-25 minutes, or until the top is golden and the cheese is bubbling around the edges.

Step 10: Serve and Enjoy

Let the mac and cheese rest for a few minutes to set, then garnish with freshly chopped parsley or chives if desired.
Serve hot and enjoy the ultimate cheese pull!

Here is Part 5 for the Delicious Ooey Gooey Mac and Cheese recipe.

Notes

Cheese Choice Matters: Freshly grated cheese melts better and gives a smoother, creamier sauce than pre-shredded varieties, which often contain anti-caking agents.
Adjust the Thickness: If you prefer a thinner sauce, reduce the flour or add a splash more milk when combining the pasta and cheese sauce.
Add a Flavor Boost: For a smoky twist, try adding a bit of smoked Gouda or a pinch of cayenne pepper.
Make It Your Own: Feel free to mix in cooked bacon, caramelized onions, or even a handful of sautéed mushrooms for added texture and flavor.
Use High-Heat Utensils: Cast iron skillets are excellent for achieving a crispy top, but if using a glass or ceramic baking dish, slightly increase the baking time.
Let It Rest: Allow the mac and cheese to rest for 5-10 minutes after baking to let the cheese set for cleaner serving.

Watch Out for These Mistakes While Cooking

Overcooking the Pasta: Remember to cook your macaroni al dente. Overcooked pasta will turn mushy after baking.
Skipping the Roux Step: The roux is the foundation of the creamy cheese sauce. Skipping this step or rushing it can lead to a grainy texture.
Adding Cheese Too Quickly: Add the cheese in small batches over low heat to prevent clumping and ensure a silky sauce.
Underseasoning the Sauce: Cheese can be salty, but the base sauce needs a good seasoning to balance the richness. Taste as you go.
Baking for Too Long: Keep an eye on the oven to avoid drying out the cheese sauce. Bake just until bubbly and golden.
Using Pre-Shredded Cheese: It may be convenient, but it doesn’t melt as smoothly due to added starches and preservatives.
Neglecting the Breadcrumb Topping (if using): Make sure your breadcrumbs are well buttered, or they’ll stay dry and unappetizing.
Forgetting to Preheat the Oven: Always preheat to the correct temperature for even baking.

What to Serve With Mac and Cheese?

A hearty, cheesy dish like mac and cheese pairs beautifully with a variety of sides to balance its richness. Here are 8 great options:

Perfect Pairings:

Garlic Butter Roasted Vegetables – Adds color and a hint of freshness to your plate.
Crispy Brussels Sprouts – Roasted with a bit of balsamic for a slightly sweet, crispy bite.
Fresh Garden Salad – Light and refreshing, with a zesty vinaigrette to cut through the richness.
Buttery Garlic Bread – Perfect for scooping up any leftover cheese sauce.
Southern-Style Collard Greens – Adds a bit of Southern flair and a slight bitterness to contrast the creamy pasta.
Grilled Chicken or BBQ Ribs – For a protein boost and a smoky flavor contrast.
Tomato Soup or Bisque – A classic pairing for that ultimate comfort food experience.
Pickled Vegetables or Slaw – Cuts through the richness with a tangy, crunchy bite.

Storage Instructions

Refrigerating: Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the oven or microwave with a splash of milk to restore creaminess.
Freezing: You can freeze mac and cheese for up to 2 months. Let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating Tips: Cover the dish loosely with foil to prevent drying out when reheating in the oven, or reheat individual portions in the microwave with a bit of milk.

Estimated Nutrition

Per Serving (Based on 8 servings, without breadcrumb topping)

Calories: ~450-550 kcal
Protein: 18-20g
Fat: 25-30g
Carbohydrates: 45-55g
Fiber: 2-3g
Sugar: 5-8g
Calcium: 30-35% DV
Iron: 10-15% DV
Sodium: 600-900mg (varies with cheese and salt levels)

Frequently Asked Questions

1. Can I make this mac and cheese ahead of time?

Yes! You can prepare it up to the baking step, then cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if it goes into the oven cold.

2. How can I make it a bit healthier?

Swap the heavy cream for whole milk or a milk alternative, use whole wheat pasta, and add some steamed broccoli or spinach for a nutrient boost.

3. Can I freeze mac and cheese?

Absolutely. Make sure it’s cooled completely, then freeze it in an airtight container for up to 2 months. Reheat in the oven for the best texture.

4. Why did my cheese sauce turn grainy?

This often happens if the cheese is added too quickly or the heat is too high. Lower the heat and add the cheese slowly, stirring constantly.

5. What other cheeses can I use?

Feel free to experiment! Try Monterey Jack, Colby, Fontina, or even a little blue cheese for a bold twist.

6. Can I make it gluten-free?

Yes, just swap the regular pasta for gluten-free pasta and use a gluten-free flour blend for the roux.

7. How do I reheat without drying it out?

Add a splash of milk or cream before reheating in the microwave or oven to restore creaminess. Covering it loosely with foil in the oven helps too.

8. What if I don’t have a cast iron skillet?

No worries! Use a regular baking dish or a disposable aluminum pan for easy cleanup. Just keep an eye on the baking time.

Conclusion

This Delicious Ooey Gooey Mac and Cheese is the perfect comfort food, blending creamy, melty cheese with tender pasta for a soul-warming meal. Whether you’re serving it as a main dish or a side, this mac and cheese is guaranteed to impress. Customize it to your liking, add a crunchy breadcrumb topping, or keep it classic – either way, every bite will deliver that iconic, cheesy satisfaction. Make it tonight and experience the ultimate in cheesy comfort!