Made with 3 types of cheese, this Creamy Mac and Cheese is a classic winter comfort food! From the creamy texture to the layers of flavor, this recipe is worthy of a bookmark!
This Creamy Mac and Cheese post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
What are your wackiest holiday traditions? I’m not talking ones like opening a gift on Christmas Eve (thanks for the awesome socks, Grandma!). I’m also not talking about the pickle ornament on the tree (although that is a wacky tradition for sure). As a food blogger, I love food – that’s kinda obvious, right? I also happen to love Dr. Seuss, and Robbie has followed in my footsteps here. We’ve read How the Grinch Stole Christmas every night for the past week…and I kinda love it! On a side note, we also own a copy of The Grinch in Latin. How many people do you know who own a copy of that book? I’m guessing you can count us all on one hand.
Many years ago, I combined my love of Dr. Seuss with my interest in food, and I made green eggs and ham for dinner one night. It was a fun experiment and truthfully fairly easy thanks to a bit of green food coloring. Well, for the past couple of months, I’ve been thinking about a new challenge. What about making a Grinch-inspired meal during the holidays each year? You know, Who Pudding and Rare Who Roast Beast. Perhaps use some leftover beast to make a three-decker toadstool and sauerkraut sandwich…complete with arsenic sauce, of course.
As a kid, I always wanted those toys and foods from the various Dr. Seuss books. Unfortunately, the toys don’t actually exist…but perhaps I can still make the foods! I mean what could go wrong with this plan? Perhaps I need to table the toadstool and sauerkraut sandwich idea for a bit longer, though. After all, I need to learn how to make arsenic sauce first.
Creamy Mac and Cheese
However, speaking of unique holiday traditions, ours is mac and cheese. Now I know mac and cheese isn’t strange at all, but for the holidays? Some folks look forward to the turkey or the prime rib or the pumpkin pie…I look forward to the mac and cheese. It’s true. The holidays is one of the few times I allow myself to go back for seconds….and my plate comes back full of mac and cheese. Delicious!
This year, I decided to do a little experimenting. I loved the version that my Mom made back when we were kids, but I wanted to make a creamy mac and cheese that used actual cheese as the main ingredient. So over the past several weeks, I’ve made no less than 4 versions of this Creamy Mac and Cheese. The first version was delicious, but a little lacking in the creamy department. The cream cheese fixed that problem. Then there was the debate over which cheeses (and how much of each) to use. I finally settled on this version with sharp cheddar and Monterey Jack. One bite, and I laid my wooden spoon down. I knew I was done. This Creamy Mac and Cheese has the perfect texture and perfect flavor!
We made a big pot of this mac and cheese for Thanksgiving a couple weeks ago, and it was a huge hit! And sure enough, I went back for seconds…of the mac and cheese. We love Cabot cheese in our house, and we always make sure to keep several varieties in stock at all times. For this Creamy Mac and Cheese, I used Cabot’s Seriously Sharp Cheddar along with their Monterey Jack as well. The Monterey Jack is creamy and mild…basically the perfect melting cheese. The Seriously Sharp Cheddar is a seriously delicious cheddar with a ton of flavor. Heck, Cabot describes this cheese as one that “will make a box of macaroni weep with joy.” Nailed it!
One quick note on the cooking side of things for this Creamy Mac and Cheese. This is a super easy recipe to make, but I highly (!) recommend spending the time to shred your own blocks of cheese. I’ve found that this style melts better than pre-shredded cheese…and in turn this leads to a creamier mac and cheese. (Of course, you can shred the cheese a day or two in advance if you’re looking to save time.)
Mac and cheese might not be the first recipe you think of for the holidays, but it’s definitely one of the first recipes I think of. This Creamy Mac and Cheese has excellent texture and flavor, and I definitely went back for seconds! Now I’m off to figure out how to make that three-decker toadstool and sauerkraut sandwich. Eh, forget it. I’m off to see if there’s any mac and cheese leftovers in the fridge. Cheers, friends!
Did you make this Creamy Mac and Cheese at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Creamy Mac and Cheese
- 1 pound large elbow pasta
- 4 large eggs
- 1 12-oz. can evaporated milk
- ½ tsp dry mustard
- ½ tsp garlic powder
- 4 oz. unsalted butter
- 8 oz. Cabot Seriously Sharp Cheddar Cheese, shredded ~2 cups
- 12 oz. Cabot Monterey Jack Cheese, shredded ~3 cups
- 8 oz. cream cheese, cut into 1” cubes
- Preheat oven to 350°F.
- Using a large pot, cook pasta according to package directions. Rinse, drain and set pasta aside.
- Using a large skillet, add eggs, evaporated milk, dry mustard and garlic powder; whisk until well combined. Place over low heat and cook, stirring often, until warm.
- Add butter and continue cooking, stirring often, until butter has completely melted.
- Add shredded cheeses and cubed cream cheese. Continue cooking, stirring occasionally, until cheeses have fully melted.
- Stir in cooked pasta and transfer mixture into a greased baking pan.
- Bake for 20-30 minutes, or until top begins to turn golden brown.
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