HOW TO MAKE MAC AND CHEESE MORE CREAMY RECIPES

Steps:

• Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 minute less than the package calls for. Drain.
• Meanwhile, make the creamy cheese sauce. Melt the butter in a large high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown; 2 to 3 minutes.
• While whisking, pour in the warm milk. Continue to cook, constantly whisking until the sauce begins to simmer and thickens. (The sauce only thickens after it has reached a simmer.)
• Turn the heat to low then stir in the cheddar and cream cheeses, salt, and black pepper. When the sauce is smooth and velvety, stir in the cooked pasta. If the sauce looks wet/thin, don’t worry, the pasta absorbs some the extra moisture as it cools. Turn the heat off, and then cover with a lid. Leave for 5 minutes, stir once more, and then serve.
• After adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top; 25 to 30 minutes.

Steps:

• Bring a large pot of salted water to a boil. 
• In a medium pot over medium heat, melt butter. Add flour and cook until golden and smells nutty, about 1 minute. Slowly add milk while whisking. Continue whisking until no lumps remain and mixture thickens, 1 to 2 minutes more. 
• Add cream, ground mustard, and cayenne and season with salt and pepper. Let simmer for 2 minutes, then turn off heat and whisk in cheese until completely melted. 
• Add pasta to boiling water and cook according to package directions. Reserve about ½ cup pasta water, then drain. 
• Add 1/4 cup pasta water to cheese sauce and stir to combine. Add cooked pasta and stir to coat. Add more pasta water, a tablespoon at a time, to loosen sauce as necessary.