Luscious Mozzarella Macaroni and Cheese

My grandmother, Nana Rose, wasn’t known for her culinary daring. Her cooking was classic, comforting, and reliably…beige. But she had one secret weapon: a mac and cheese recipe that was unbelievably creamy and rich, even though it eschewed the usual sharp cheddar for mild, stretchy mozzarella. I remember sneaking into the kitchen, the aroma of bubbling cheese and garlic hitting me like a warm hug, hoping for a stray noodle or two. This recipe, inspired by that memory, recaptures the magic of Nana Rose’s deceptively simple masterpiece.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 tablespoons Gold Medal all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic, very finely chopped
• 2 cups milk
• 2 cups shredded mozzarella cheese (8 oz)
• 1/4 cup chopped fresh basil leaf

Equipment Needed

• Large pot
• 10-inch skillet
• Whisk
• Colander

Instructions

1. Begin by cooking the elbow macaroni according to the package directions. This usually involves bringing a large pot of salted water to a boil, adding the pasta, and cooking until al dente. Once cooked, drain the macaroni thoroughly in a colander.

2. While the pasta is cooking, prepare the cheese sauce. In a 10-inch skillet, melt the butter over medium heat.

3. Using a whisk, stir in the flour, salt, and finely chopped garlic into the melted butter. This creates a roux, which is the base of your sauce.

4. Continue to cook this mixture for 2 to 3 minutes, stirring constantly with the whisk, until it smells nutty and is lightly golden in color. This step is crucial to cook out the raw flour taste and develop a richer flavor. Be careful not to burn it!

5. Slowly add the milk to the skillet, while continuously beating with the whisk. This prevents lumps from forming.

6. Continue to beat with the whisk, scraping the bottom of the skillet to ensure no flour sticks and burns, until the mixture heats to a boil. The mixture will thicken as it cooks. This should take a few minutes.

7. Once the sauce has thickened, remove the skillet from the heat. Add the shredded mozzarella cheese and chopped fresh basil.

8. Stir with the whisk until the cheese is completely melted and the sauce is smooth and creamy. Make sure all the cheese is fully incorporated for the best texture.

9. Add the drained macaroni to the cheese sauce in the skillet.

10. Stir to coat the macaroni evenly with the mozzarella cheese sauce.

11. Serve immediately, garnished with additional basil leaves if desired.

Expert Tips & Tricks

• Grate your own mozzarella: Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. Grating your own fresh mozzarella will result in a creamier sauce.
• Don’t overcook the pasta: Slightly undercooking the macaroni is better than overcooking it, as it will continue to cook a bit in the hot cheese sauce. Aim for al dente to avoid mushy mac and cheese.
• Adjust the sauce consistency: If the sauce is too thick, add a splash more milk until it reaches your desired consistency. If it’s too thin, you can simmer it gently for a minute or two, stirring constantly, to thicken it up.
• Make it richer: For an extra decadent mac and cheese, substitute half-and-half or heavy cream for some of the milk.
• Garlic intensity: If you prefer a more subtle garlic flavor, sauté the garlic in the butter for a minute or two before adding the flour, which will mellow its pungency.

Serving & Storage Suggestions

Serve this mozzarella macaroni and cheese immediately while it’s hot and creamy. A sprinkle of fresh basil adds a pop of color and flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring frequently, or microwave in short bursts, stirring in between, until heated through. You may need to add a splash of milk to restore the creamy consistency. Reheated mac and cheese might not be as perfectly smooth as it was originally, but it will still be delicious. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	507.6 kcal	N/A
Calories from Fat	212 g	N/A
Total Fat	23.6 g	36%
Saturated Fat	13.9 g	69%
Cholesterol	76.6 mg	25%
Sodium	1046.4 mg	43%
Total Carbohydrate	49.4 g	16%
Dietary Fiber	1.8 g	7%
Sugars	2 g	8%
Protein	23.9 g	47%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Mac: Add a pinch of red pepper flakes to the sauce for a little heat.
• Garlic Lovers: Roasted garlic cloves will add incredible depth of flavor.
• Herbaceous: Experiment with different fresh herbs, such as thyme, oregano, or parsley.
• Breadcrumb Topping: For a crispy topping, toss some panko breadcrumbs with melted butter and sprinkle over the mac and cheese before baking in a preheated oven at 350°F (175°C) for about 15 minutes, or until golden brown.
• Add Vegetables: Stir in some cooked vegetables like broccoli, peas, or spinach for a healthier twist.
• Smoked Mozzarella: Use smoked mozzarella cheese for a richer, more complex flavor.
• Gluten-Free: Use gluten-free elbow macaroni and a gluten-free all-purpose flour blend.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cheese?
A: While mozzarella provides a wonderful creamy texture and mild flavor, you can certainly experiment with other cheeses like provolone, fontina, or even a small amount of Parmesan for added depth.

Q: Can I make this ahead of time?
A: You can prepare the mac and cheese up to the point of adding the pasta. Store the sauce in the refrigerator, and cook the pasta just before you’re ready to serve.

Q: How do I prevent the sauce from being grainy?
A: Ensure you whisk the milk into the roux gradually and continuously, and don’t overheat the cheese sauce, as this can cause the cheese to separate and become grainy.

Q: Can I bake this mac and cheese?
A: Yes, you can bake it. Transfer the mac and cheese to a baking dish, top with breadcrumbs if desired, and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until bubbly and golden brown.

Q: What can I serve with mozzarella mac and cheese?
A: This mac and cheese pairs well with a simple green salad, roasted vegetables, or grilled chicken or fish.

Final Thoughts

This mozzarella macaroni and cheese is a comforting classic with a delightful twist. The mozzarella creates a wonderfully smooth and stretchy sauce that’s both comforting and satisfying. It’s a dish that’s perfect for a weeknight dinner, a cozy weekend meal, or even a potluck gathering. I encourage you to try this recipe and make it your own. Feel free to experiment with different variations and share your feedback – I’d love to hear how you make it your own! Enjoy!