Base for a loaded mac and cheese bowl Recipe

Name: Base for a loaded mac and cheese bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz elbow macaroni; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 2 cups shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp paprika

American · Main course · 30 min total

Base for a loaded mac and cheese bowl recipe videos

A creamy, cheesy mac and cheese base that serves as the perfect foundation for your favorite toppings like bacon, jalapeños, or breadcrumbs.

10
min prep

20
min cook

4
servings

650
kcal/serving

Ingredients

8 oz elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika

Instructions

Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside.
In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
Gradually whisk in milk and heavy cream. Bring to a simmer, whisking frequently, until thickened, about 3-4 minutes.
Reduce heat to low. Add cheddar and Monterey Jack cheeses, stirring until melted and smooth.
Stir in salt, pepper, and paprika. Add cooked macaroni and stir to coat evenly.
Serve immediately as a base for toppings like crispy bacon, sautéed mushrooms, or roasted tomatoes.

Tips

For a richer flavor, use extra-sharp cheddar.
To reheat leftovers, add a splash of milk to restore creaminess.
Store in an airtight container in the refrigerator for up to 3 days.

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