There’s something endlessly comforting about a bowl of Creamy Mac and Cheese, it’s got all the rich, cheesy, and warm in the best way. This version leans into that classic comfort while adding a little extra depth to the sauce, making it feel even more satisfying without losing its familiar, nostalgic charm.

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Creamy Mac and Cheese

Maggie Wu
4
Pasta coated in a rich, cheesy sauce and finished with a golden, crispy Parmesan topping. Comforting, flavorful, and baked until bubbly.
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Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients
 

  • 8 oz elbow macaroni
  • 1 tsp salt
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup whole milk
  • 1 cup Kettle & Fire butter chicken bone broth
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste
  • Parsley for garnish

Crispy Parmesan Topping:

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 tbsp melted butter

Instructions
 

  1. Bring a large pot of water to a boil and add salt.
  2. Add the pasta and cook until al dente. Drain and set aside.
  3. In a large pan, melt the butter over medium heat.
  4. Add the flour and stir until it forms a roux. Do not let it brown.
  5. Gradually add the milk, stirring constantly and cook until the mixture thickens.
  6. Stir in the bone broth and cook until the sauce is smooth and thickened.
  7. Season with paprika, garlic powder, salt, and pepper. Mix well.
  8. Add the cheeses and stir until melted and the sauce is smooth.
  9. Add the cooked pasta, stirring until fully coated in the sauce.
  10. For the topping, combine the Parmesan, panko breadcrumbs, and melted butter. Mix well.
  11. Sprinkle the Parmesan topping over the pasta and bake at 375°F for 20 minutes, or until the top is golden brown and bubbly.
  12. Garnish with parsley and serve warm.
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