Looking for the ultimate creamy mac and cheese recipe? This easy, cheesy dish is perfect for family dinners or a cozy night in. Made with Havarti and Colby Jack cheeses, this mac and cheese features a rich, velvety sauce that coats every bite of tender pasta. It’s a quick and simple recipe, ready in under 30 minutes, and will quickly become a crowd favorite. Using evaporated milk and sour cream, this recipe delivers the perfect balance of creaminess and tang. Whether you’re making it for a weeknight dinner, holiday feast, or comfort food craving, this creamy mac and cheese is the ideal dish. Plus, you can easily customize it with add-ins like bacon, vegetables, or different cheese combinations. Discover why this mac and cheese recipe is a must-try for all cheese lovers!
Ingredients:
- 12 oz elbow macaroni pasta
- Salt (for pasta cooking water)
- 12 oz evaporated milk (we recommend Vitamin D variety)
- 2 large eggs
- 6 oz Havarti cheese (about 2 cups, grated)
- 6 oz Colby Jack cheese (about 2 cups, grated)
- ¾ tsp sea salt (adjust to taste)
- ⅓ cup sour cream
Instructions:
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions. Reserve ¾ cup of pasta cooking water, then drain the pasta and set it aside in the pot.
- In a medium saucepan, combine 12 oz of evaporated milk, 2 eggs, both grated cheeses, and ¾ tsp of salt. Place the saucepan over medium-low heat and cook for 6-8 minutes, whisking constantly, until the mixture is smooth and thickened. Be careful not to boil it to avoid curdling.
- Once the sauce has thickened, remove it from the heat. Whisk in the sour cream, then stir in the cooked and drained pasta. Taste and adjust the seasoning with more salt if needed. If the sauce becomes too thick, thin it out with a little of the reserved pasta water.
- Serve immediately and enjoy the creamy goodness!
Why You’ll Love This Recipe
This creamy mac and cheese is a comforting, indulgent dish that combines rich cheese flavors and smooth, velvety sauce. The mix of Havarti and Colby Jack cheeses creates a perfect melt, while the evaporated milk and sour cream add richness and tang. It’s a simple yet satisfying dish that can be made in under 30 minutes, making it ideal for busy weeknights or a cozy family meal.
Tips
- Whisk constantly when heating the milk and eggs to avoid curdling or scrambling.
- Don’t overcook the sauce; once it thickens, remove it from the heat to prevent separation.
- To achieve a super creamy texture, ensure the pasta is still hot when mixing in the sauce, so it absorbs the flavors better.
- Reserve pasta water: If your sauce gets too thick, use some of the starchy pasta water to loosen it up.
Variations and Substitutions
- Cheese: Swap Havarti and Colby Jack for other melting cheeses like cheddar, Monterey Jack, or Gruyère for a different flavor.
- Add-ins: Try adding cooked bacon, sautéed onions, or a handful of cooked spinach for extra texture and flavor.
- Dairy-Free: Use a non-dairy milk (like almond or oat milk) and dairy-free cheese to make this dish vegan-friendly.
- Spicy: For a kick, add a bit of cayenne pepper or jalapeños to the cheese sauce.
FAQs
Q: Can I make this ahead of time?
A: Yes! Prepare the mac and cheese and refrigerate it. When ready to serve, reheat gently on the stove, adding a splash of milk if needed to bring back the creamy texture.
Q: How can I make the mac and cheese more flavorful?
A: Add a teaspoon of mustard powder, a pinch of paprika, or a bit of garlic powder to the cheese sauce for extra depth of flavor.
Serving
Serve this creamy mac and cheese as a main dish or as a side to grilled meats, roasted vegetables, or a fresh salad. It’s perfect for family gatherings, potlucks, or a cozy night in.
Suggestions
- Make it a meal: Add protein by stirring in grilled chicken, sausage, or shrimp.
- Crispy topping: For added texture, sprinkle breadcrumbs on top and bake for a few minutes until golden brown.
Creamy Mac and Cheese Recipe
8
servings10
minutes20
minutesIngredients
12 oz elbow macaroni pasta
Salt (for pasta cooking water)
12 oz evaporated milk (we recommend Vitamin D variety)
2 large eggs
6 oz Havarti cheese (about 2 cups, grated)
6 oz Colby Jack cheese (about 2 cups, grated)
¾ tsp sea salt (adjust to taste)
⅓ cup sour cream
Directions
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions. Reserve ¾ cup of pasta cooking water, then drain the pasta and set it aside in the pot.
- In a medium saucepan, combine 12 oz of evaporated milk, 2 eggs, both grated cheeses, and ¾ tsp of salt. Place the saucepan over medium-low heat and cook for 6-8 minutes, whisking constantly, until the mixture is smooth and thickened. Be careful not to boil it to avoid curdling.
- Once the sauce has thickened, remove it from the heat. Whisk in the sour cream, then stir in the cooked and drained pasta. Taste and adjust the seasoning with more salt if needed. If the sauce becomes too thick, thin it out with a little of the reserved pasta water.
- Serve immediately and enjoy the creamy goodness!
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