Creamiest Mac & Cheese Recipe Ever
This baked mac and cheese is a rich, indulgent twist on the classic comfort food, made completely from scratch — no shortcuts, no processed cheese. Featuring a carefully curated blend of five cheeses, the dish strikes a perfect balance between creaminess, sharpness, and stretchiness. The sauce is infused with fresh garlic, thyme, and a touch of smoked paprika and dry mustard, adding subtle depth and warmth that elevates the flavor profile beyond the typical mac and cheese.
Instead of standard elbow pasta, this version uses Cavatappi, a ridged, spiral noodle that captures the velvety cheese sauce in every bite. The pasta is cooked just shy of al dente before being folded into a rich, aromatic cream and cheese mixture, then layered with even more cheese for ultimate gooeyness. Finished under a broiler with a generous topping of grated Parmesan, this mac and cheese boasts a golden, crispy top and a luxurious, molten interior — a show-stopping side or main course for any cheese lover.
Creamiest Mac & Cheese Recipe Ever
Course: MainCuisine: AmericanDifficulty: Medium6
servings20
minutes20
minutes600
kcalIngredients
1 lb Cavatappi pasta (or similar)
Salt (for pasta water)
Olive oil (for tossing cooked pasta)
1 cup heavy cream
1 cup whole milk
3–4 garlic cloves, peeled and smashed
Fresh thyme (a few sprigs)
½ tsp dry mustard
½ tsp smoked paprika
Fresh cracked black pepper, to taste
2 cups sharp cheddar cheese, grated
1½ cups gouda, grated (rind removed)
1½ cups mozzarella, grated
½ cup goat cheese, crumbled
¾ cup Parmesan cheese, grated (for topping)
Directions
- Cook the Pasta
Begin by bringing a large, salted pot of water to a boil. Use more salt than you might expect — the water should taste like the ocean. Add the Cavatappi pasta and cook for 2 minutes less than the package instructions (e.g., 4 minutes if it says 6). Stir occasionally to prevent sticking. Once the pasta is super al dente, drain and drizzle with a small amount of olive oil to prevent clumping. Set aside. - Infuse the Cream
In the same pot, pour in a mix of heavy cream and whole milk. Add a few smashed garlic cloves, sprigs of thyme, a dash of dry mustard, a pinch of smoked paprika, and freshly cracked black pepper. Warm this mixture gently over low heat, being careful not to let it boil. Let the aromatics steep to infuse the cream with flavor. - Prep and Combine the Cheeses
Grate your cheeses: sharp cheddar, gouda, and mozzarella. Mix these three cheeses together in a bowl. Then crumble in goat cheese and set it aside for use during melting. Keep a portion of the grated cheeses separate for layering later. - Build the Cheese Sauce
Remove the garlic and thyme from the infused cream using a slotted spoon. Add half of the cheese mixture to the warm cream and stir gently over low heat until melted and smooth. Crumble in the goat cheese and stir until fully incorporated. The result should be a stretchy, creamy cheese sauce. - Mix in the Pasta
Add the cooked pasta to the pot with the cheese sauce. Fold everything together until the pasta is completely coated in the luscious mixture. Take time to evenly distribute the cheese sauce through the pasta. - Assemble the Dish
In a broiler-safe baking dish, spread half of the mac and cheese as the first layer. Gently press it down to cover the bottom evenly. Sprinkle a generous layer of the reserved cheese mix across the top. Add the remaining pasta as a second layer and top it all off with freshly grated Parmesan cheese for that salty, golden crust. - Broil to Finish
Place the baking dish under a medium-high broiler. Broil until the top is golden brown and bubbling. Watch closely to avoid burning. The pasta tips may crisp up, adding a delightful texture contrast. Remove from the oven once golden and serve immediately.
Recipe Video
Notes
- For best cheese pull results, layer your cheese in long shreds rather than short grates to create stretchier servings.
