This Upgraded Mac and Cheese is not your average stovetop side dish—this one earns a permanent place on the dinner table. Rich, extra creamy, and loaded with flavor, this cheesy masterpiece blends nostalgic comfort with gourmet touches. It delivers the cozy feel of traditional mac and cheese, but with a velvety cheese sauce that coats every noodle perfectly and leaves you craving more.

What makes this recipe stand out is its triple-cheese combination, buttery notes, and just a hint of spice to balance all that richness. It’s a game-changer for weeknights and special gatherings alike. Whether you’re serving it as a main dish or the star side, this Upgraded Mac and Cheese is guaranteed to impress.

What Kind of Cheese Should I Use for the Best Mac and Cheese?

For the most satisfying flavor and melt-in-your-mouth texture, go for a combination of sharp cheddar, mozzarella, and Gruyère. Sharp cheddar gives that classic mac and cheese bite, mozzarella brings gooey stretchiness, and Gruyère adds a slightly nutty, complex finish. If you’re feeling creative, you can swap Gruyère for smoked gouda or fontina for even deeper flavor.

Avoid pre-shredded cheese if you can. Freshly grated cheese melts smoother and results in a creamier sauce that clings beautifully to the pasta.

Ingredients for the Upgraded Mac and Cheese

Elbow Macaroni
The perfect shape for catching every bit of that luscious cheese sauce.

Butter
Used to make the roux base for the creamy sauce and brings a rich flavor.

All-Purpose Flour
Helps thicken the sauce to that ideal silky consistency.

Whole Milk & Heavy Cream
This blend keeps the sauce ultra creamy without being too heavy.

Sharp Cheddar Cheese
The main flavor powerhouse that gives the dish its iconic taste.

Mozzarella Cheese
Adds meltiness and that crave-worthy cheese pull.

Gruyère Cheese
A slightly sweet, nutty cheese that takes this dish up a notch.

Salt & Black Pepper
To season the sauce just right.

Ground Mustard or Dijon Mustard (optional)
A dash of sharpness enhances the flavor of the cheese.

Paprika or Cayenne Pepper
Just a pinch adds depth and a hint of heat.

How To Make the Upgraded Mac and Cheese

Step 1: Cook the Pasta

Start by boiling a large pot of salted water. Add your elbow macaroni and cook until just al dente, about 7–8 minutes. You want the pasta to be slightly firm since it will continue to cook in the sauce. Drain and set aside.

Step 2: Make the Roux

In a large saucepan or deep skillet, melt the butter over medium heat. Whisk in the flour and continue whisking for about 1–2 minutes to cook out the raw taste. This creates a smooth, golden roux that will give your cheese sauce body and creaminess.

Step 3: Add the Milk and Cream

Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Continue to whisk until the mixture thickens slightly and coats the back of a spoon. This should take about 4–5 minutes.

Step 4: Stir in the Cheese

Reduce the heat to low and slowly stir in the shredded cheeses—cheddar, mozzarella, and Gruyère—one handful at a time. Keep stirring until the sauce becomes smooth and velvety. Season with salt, black pepper, a pinch of paprika or cayenne, and a little ground mustard or Dijon if using.

Step 5: Combine Pasta and Sauce

Add the cooked macaroni to the cheese sauce and stir until every piece is well coated. At this point, you can serve it straight from the stove for an ultra-creamy stovetop version.

Step 6: Optional Bake

If you prefer a baked mac and cheese, transfer the mixture to a buttered baking dish, top with extra shredded cheese or buttery breadcrumbs, and bake at 375°F for about 20 minutes or until bubbly and golden on top.

How to Serve and Store This Upgraded Mac and Cheese

This dish shines as both a main meal and a side dish. Serve it alongside barbecue ribs, roasted vegetables, or a crisp green salad to round out a comfort-forward meal. For gatherings, it pairs beautifully with everything from fried chicken to garlic bread.

If you’re prepping in advance, assemble the mac and cheese in your baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature before popping it in the oven.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a covered dish in the oven, adding a splash of milk to loosen the sauce if needed.

Frequently Asked Questions

What pasta shape works best for mac and cheese?

Elbow macaroni is the go-to because it holds the creamy sauce well. But feel free to experiment with shells, cavatappi, or even penne if you like more texture and sauce pockets.

Can I use only one type of cheese?

You can, but the magic of this recipe is in the blend. If you’re short on time or ingredients, sharp cheddar alone will still deliver solid flavor.

Is it necessary to bake it?

Not at all! The stovetop version is super creamy and ready in less time. Baking just gives it a golden top and slightly firmer texture.

How do I prevent a grainy cheese sauce?

Use freshly grated cheese and avoid overheating once the cheese is added. Stir constantly over low heat for that silky finish.

Can I freeze mac and cheese?

Yes, you can freeze it in a sealed container for up to 2 months. Let it thaw overnight in the fridge and reheat with a splash of milk for creaminess.

What proteins can I add to make it a full meal?

Grilled chicken, crumbled bacon, or even sautéed shrimp are great additions if you’re turning this into a one-pan dinner.

Want More Cheesy Comfort Food Ideas?

If this Upgraded Mac and Cheese hits the spot, you’re going to love these cozy favorites too:

Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for extra-loaded pasta nights.
One-Pot Chicken Parmesan Mac and Cheese when you want the best of both comfort worlds.
Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta that feels like restaurant-quality at home.
Crockpot Cheese Tortellini and Sausage for an easy, hearty weeknight dinner.
Funeral Potatoes: Creamy, Cheesy Comfort in Every Bite if you’re in the mood for a side that steals the show.

📌 Save this recipe to your Pinterest comfort food board so you can revisit it whenever the craving hits: Life with Nina Pinterest

And if you try this Upgraded Mac and Cheese, I’d love to hear what you think! Did you bake it or go for stovetop creamy? Add some crispy bacon? Drop a comment and let’s share ideas—everyone brings their own twist, and it’s always delicious to see.

Upgraded Mac and Cheese

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Pasta
Method: Stovetop and Baked
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This ultra-creamy Upgraded Mac and Cheese takes your favorite comfort dish to gourmet levels. With a rich three-cheese blend, buttery roux, and just a pinch of spice, it’s perfect as a hearty main or irresistible side. Whether baked with a golden top or served stovetop-style, this mac and cheese is bound to be a family favorite.

Instructions

1. Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente (7–8 minutes), drain, and set aside.

2. In a large saucepan or deep skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to make a roux.

3. Gradually pour in the milk and heavy cream while whisking constantly. Cook for 4–5 minutes until thickened.

4. Lower the heat and stir in the shredded cheddar, mozzarella, and Gruyère cheeses a handful at a time. Stir until smooth and creamy.

5. Season the sauce with salt, pepper, ground mustard or Dijon (if using), and paprika or cayenne (if desired).

6. Add the cooked macaroni to the sauce and stir to coat evenly.

7. Serve immediately for stovetop version, or transfer to a buttered baking dish. Top with extra cheese or breadcrumbs and bake at 375°F for 20 minutes until golden and bubbly.