Reel Country Co

There are a lot of opinions about what makes a good mac and cheese. Some people swear by breadcrumbs, some insist it has to be baked, and some would probably fight over whether it should be creamy or firm. Around here, I just want it cheesy enough to make me go back for seconds.

This version uses five different cheeses for plenty of flavor and a little mayonnaise for extra richness and creaminess. Don’t worry—you won’t taste the mayo. It simply helps create a velvety sauce that stays smooth and comforting.

Perfect alongside grilled steaks, barbecue, burgers, or honestly just a bowl and a fork while sitting on the porch.

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cheese Blend

• 2 cups sharp cheddar cheese, shredded
• 1 cup Colby Jack cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup smoked Gouda cheese, shredded
• 1 cup Parmesan cheese, grated

Optional Topping

• 1 cup shredded cheddar cheese
• 1/2 cup Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Preheat your oven to 375°F.
2. Cook the macaroni in well-salted water until just shy of al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to remove the raw flour taste.
4. Slowly whisk in the milk and heavy cream. Continue whisking until the mixture thickens, about 5 to 7 minutes.
5. Reduce the heat to low and whisk in the mayonnaise until completely smooth.
6. Add the garlic powder, onion powder, mustard powder, smoked paprika, salt, and pepper.
7. Add the cheeses a handful at a time, stirring until melted before adding more.
8. Fold the cooked macaroni into the cheese sauce until every noodle is coated.
9. Pour into a greased 9×13 baking dish.
10. If using the topping, combine the breadcrumbs and melted butter. Sprinkle the extra cheddar and Parmesan over the mac and cheese, then top with the buttered breadcrumbs.
11. Bake for 20 to 25 minutes, or until hot and bubbly. For a more golden top, broil for 1 to 2 minutes at the end.
12. Let rest for 5 to 10 minutes before serving.

Notes from the Porch

• Freshly shredded cheese melts much better than pre-shredded cheese.
• Smoked Gouda adds a subtle smoky flavor that pairs especially well with grilled meats.
• If you prefer an extra creamy mac and cheese, skip the breadcrumb topping and serve straight from the oven.
• Leftovers reheat surprisingly well with a splash of milk stirred in before warming.

Serves 8–10 hungry folks.