Ditch the Box, Embrace the Creamy Dream: Your New Favorite Mac & Cheese is Here!
Hey friend! Isla here from BiteTide. Let’s talk about one of life’s greatest simple pleasures: a big, steaming bowl of mac and cheese. That glorious, creamy, cheesy hug in a bowl that somehow makes everything better. We’ve all been there—maybe it’s a rainy Tuesday, maybe you’re feeding a crowd of hangry kids, or maybe you’re just treating yourself after a long day. That’s when mac and cheese answers the call.
But what if I told you we could take this classic comfort food and make it even better? Enter my Ultra-Creamy Penne Mac and Cheese. We’re swapping the traditional elbow macaroni for penne, and let me tell you, it’s a total game-changer. Those little tubes, with their ridges and perfect bite, are like tiny flavor elevators designed to grab onto every single molecule of that velvety, sharp cheddar sauce. This isn’t just mac and cheese; it’s mac and cheese that’s been to finishing school. It’s sophisticated enough for a casual dinner party but still ridiculously easy and quick enough for a weeknight victory. So, grab your favorite pot, and let’s make some magic together. Your taste buds are about to throw a party!
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Penne Mac and Cheese
- Total Time: 25 mins
- Yield: 4 servings 1x
Description
Penne meets mac and cheese in this cozy, ultra-creamy comfort dish. With its ridged texture and perfect bite, penne holds onto that velvety cheese sauce like a champ. Whether it’s a family dinner or a late-night craving, this one brings the cheesy magic every time.
Ingredients
12 oz penne pasta
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan (optional for extra richness)
Salt and pepper, to taste
Optional toppings: breadcrumbs, paprika, parsley
Instructions
Cook penne in salted water until al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook 1 minute.
Slowly whisk in milk, stirring until smooth.
Cook and stir until sauce thickens, about 3–5 minutes.
Remove from heat and stir in cheddar (and Parmesan if using) until melted.
Season with salt and pepper.
Toss cooked penne into the sauce until fully coated.
Optional: transfer to a baking dish, top with breadcrumbs and a pinch of paprika, and broil for 2–3 minutes until golden.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
Nutrition
- Calories: 400
- Fat: 20g
- Carbohydrates: 38g
- Protein: 18g
The Pasta Shape That Started It All
This recipe always takes me right back to my grandma’s warm, always-bustling kitchen. She was a wizard with pasta, and she firmly believed that the shape you chose changed the entire personality of the dish. One blustery autumn afternoon, I was helping her make a big baked ziti for a family gathering. We realized, in a moment of pure kitchen chaos, that we were out of ziti! Panic? Nope. Not Nana. She just chuckled, waved a flour-dusted hand, and said, “Isla, darling, the pasta gods have simply decided we’re having penne today! Its ridges will hold the sauce even better. It’s a happy accident.”
She was, of course, absolutely right. That penne “ziti” was a smash hit, and it taught me a invaluable lesson: cooking isn’t about rigid rules; it’s about creativity, adaptability, and finding joy in the unexpected. This penne mac and cheese is my tribute to that day. It’s a happy accident that became a permanent, beloved part of my recipe repertoire. Every time I make it, I can almost hear her telling me to add “just a pinch more cheese, for luck.”
Gather Your Crew: What You’ll Need
Here’s the dream team of ingredients for the creamiest, dreamiest mac and cheese of your life. Don’t be shy with the cheese!
- 12 oz penne pasta – The star of the show! I love using penne rigate (the ridged kind) because those little grooves are like tiny arms that hug the sauce, ensuring maximum flavor in every single bite.
- 2 tbsp butter – Unsalted is my go-to so I can control the salt level myself. This is the rich, creamy base for our luxurious sauce.
- 2 tbsp all-purpose flour – This teams up with the butter to create a roux, which is the magic thickener that gives our cheese sauce its perfect, luscious body (not gloppy!).
- 2 cups milk – Whole or 2% milk is ideal here for the richest flavor and creamiest texture. I’ve tried it with skim in a pinch, but the sauce won’t be quite as indulgent. For a major upgrade, use half milk and half heavy cream!
- 2 cups shredded sharp cheddar cheese – Please, please shred your own cheese from a block! The pre-shredded stuff is coated in anti-caking agents that can make your sauce grainy and less smooth. Sharp cheddar gives us that classic, bold flavor we all crave.
- 1/2 cup grated Parmesan cheese – This is our secret weapon for adding a deep, salty, nutty complexity that takes the flavor profile to a whole new level. The optional label is a lie—it’s essential in my book!
- Salt and black pepper, to taste – Season as you go! Taste your sauce after the cheese melts—you might be surprised how much pepper it can handle.
- Optional toppings: breadcrumbs, paprika, fresh parsley – For that gorgeous, golden, crunchy top that provides the most satisfying textural contrast.
Let’s Get Cooking: Your Foolproof Guide to Creamy Perfection
Follow these steps, and you’ll have a flawless cheese sauce every single time. No curdling, no breaking, just smooth, cheesy goodness.
Step 1: The Pasta
Bring a large pot of heavily salted water to a rolling boil. Seriously, salt it like the sea! This is your one chance to season the pasta itself from the inside out. Add the penne and cook according to package directions until just al dente (it should still have a slight bite to it). We’re going to bake/broil it later, so we don’t want it to turn to mush. Drain it and give it a quick drizzle of a neutral oil (like avocado or canola) to prevent sticking if you’re not saucing it immediately.
Step 2: The Roux (The Foundation)
In a large saucepan or Dutch oven, melt the butter over medium heat. Once it’s foaming slightly, whisk in the flour. Now, here’s a chef hack: cook this roux for a full 60 seconds, whisking constantly. You’re looking for a pale blonde color and a texture that smells slightly nutty and toasty. This quick cook gets rid of the raw flour taste and is the non-negotiable first step to a smooth sauce.
Step 3: The Milk
Now, slowly—and I mean slowly—whisk in the milk, just a big splash at a time at first. Whisk vigorously after each addition to fully incorporate the liquid into the roux and eliminate any lumps before adding more. Once all the milk is in, keep whisking pretty consistently for 3-5 minutes. You’ll feel the sauce start to thicken and coat the back of a spoon. This is called a béchamel sauce, and it’s the blank canvas for our cheesy masterpiece.
Step 4: The Cheese (The Fun Part!)
Critical step alert! Turn the heat down to the lowest possible setting or even remove the pan from the heat entirely. Now, gradually add your shredded cheeses, one handful at a time, stirring with a wooden spoon or spatula until each addition is fully melted before adding the next. Adding cheese over too high heat is the #1 cause of a broken, greasy sauce. Low and slow is the way to go!
Step 5: Bring It All Together
Once your sauce is smooth and gloriously cheesy, season it with a good crack of black pepper and taste before adding salt (the cheese adds plenty of saltiness). Add the drained penne pasta to the sauce and stir until every single piece is lovingly coated in that velvety cheese blanket.
Step 6: The Golden Finish (Optional but Recommended)
For that iconic crispy top, transfer the saucy pasta to a lightly greased baking dish. Sprinkle with a layer of panko breadcrumbs and a light dusting of paprika for color. Pop it under a preheated broiler for just 2-3 minutes. WATCH IT LIKE A HAWK! It goes from golden brown to burnt in seconds. Pull it out when it’s bubbling and beautifully bronzed.
How to Serve This Cheesy Masterpiece
This penne mac and cheese is a glorious solo act, but it also plays well with others! I love serving it straight from the pot family-style for maximum cozy vibes. If you broiled it, let it sit for just a minute or two before dishing it out so the sauce can set slightly. Garnish with a sprinkle of fresh chopped parsley or chives for a pop of color and freshness. It’s the ultimate main event, but it also makes a phenomenal side dish next to a simple green salad with a tangy vinaigrette (to cut through the richness), some roasted chicken, or even a juicy burger. Honestly, is there anything it doesn’t go with?
Ride the Flavor Wave: Creative Twists!
Once you’ve mastered the base, the world is your cheesy oyster! Here are a few of my favorite ways to mix it up:
- Buffalo Chicken: Stir in 1-2 cups of shredded cooked chicken and 1/4 cup of buffalo sauce. Top with blue cheese crumbles before broiling. Game day favorite!
- Truffle & Mushroom: Sauté 8 oz of sliced cremini mushrooms and fold them in. Finish with a drizzle of truffle oil and a sprinkle of fresh thyme for a seriously gourmet twist.
- Lobster Mac: Fold in chunks of cooked lobster meat and swap the cheddar for a combo of Gruyère and Fontina cheese. The ultimate indulgence.
- Vegan Delight: Use vegan butter, your favorite plant-based milk (unsweetened oat or cashew milk work great), and a store-bought vegan cheddar shred. Nutritional yeast is your best friend for that cheesy flavor!
- Bacon & Peas: Add crispy, crumbled bacon and a cup of sweet peas for a classic combo that’s always a hit with the whole family.
Isla’s Chef Notes & Kitchen Confessions
This recipe has evolved so much since that first happy accident in my grandma’s kitchen. I’ve made it in a tiny apartment kitchen with roommates hovering, I’ve doubled it for a potluck, and I’ve even made it at 11 p.m. to satisfy a serious pregnancy craving (no shame!). One time, I was so distracted talking to my dad on the phone that I added the cheese while the béchamel was still scalding hot. The sauce broke and got super oily—total kitchen fail! I almost cried. But then I remembered another chef hack: a spoonful of cold cream or a squeeze of lemon juice can sometimes help bring it back together. It worked! Now I always remind myself: off the heat, then add the cheese. It’s a recipe that forgives and teaches, and that’s what I love most about it.
Your Mac & Cheese Questions, Answered!
Q: My cheese sauce turned out grainy/oily. What did I do wrong?
A: This is almost always because the heat was too high when you added the cheese. Cheese hates sudden, intense heat! Next time, make sure you take the sauce off the burner entirely and let it cool for a minute before gradually adding the cheese. Also, double-check that you’re using freshly shredded cheese, not pre-shredded.
Q: Can I make this ahead of time?
A: Absolutely! Assemble the entire dish (without the breadcrumb topping), let it cool, cover it tightly, and refrigerate for up to 2 days. When you’re ready, bake it covered at 350°F (175°C) for about 20-25 minutes, then uncover, add your topping, and broil for the final few minutes to get it hot and bubbly. You might need to add a tiny splash of milk before baking to loosen the sauce up.
Q: How do I reheat leftovers without it drying out?
A: The microwave is the enemy of creamy mac and cheese! To reheat, put it in an oven-safe dish, add a teaspoon or two of milk per serving, stir, cover with foil, and warm it in a 350°F (175°C) oven for 15-20 minutes. This will gently bring it back to life.
Q: Can I freeze mac and cheese?
A> You can, but be warned that the dairy-based sauce can sometimes separate a bit upon thawing and reheating, resulting in a slightly different texture. It will still taste delicious, but it might not be quite as creamy. For best results, freeze before baking. Thaw in the fridge overnight before baking as directed.
Nutritional Information*
*This is an estimate provided for informational purposes only. Actual values will vary based on specific ingredients used.
Per Serving (1 of 4 servings): Calories: ~480 | Fat: 22g | Saturated Fat: 13g | Carbohydrates: 45g | Fiber: 2g | Sugar: 6g | Protein: 22g | Sodium: 480mg
With its velvety cheese sauce and tender penne pasta, this mac and cheese delivers cozy comfort in every bite. Quick enough for a weeknight yet versatile enough for fun twists like buffalo chicken or lobster, it’s a recipe you’ll come back to whenever you’re craving something warm, creamy, and satisfying.
