This is a one-sauce, ultra-silky mac bake that feels fancy but is secretly easy.
The Silky Sauce You Pour Over Elbow Mac
This sauce is smooth, glossy, and clings to every noodle—no graininess, no fuss.
🫕 Ingredients (for 1 lb elbow macaroni)
-
4 tbsp butter
-
4 tbsp all-purpose flour
-
3 cups whole milk, warm
-
1 cup heavy cream
-
2½ cups freshly shredded sharp cheddar
-
1 cup shredded Gruyère or mozzarella
-
½ tsp garlic powder
-
½ tsp onion powder
-
1 tsp kosher salt (adjust to taste)
-
½ tsp black pepper
-
Pinch of nutmeg (trust me)
👩🍳 Make the Sauce
1️⃣ Roux magic
Melt butter over medium heat. Whisk in flour and cook 1–2 minutes until smooth and lightly golden (no browning).
2️⃣ Silk it up
Slowly whisk in warm milk, then cream. Keep whisking until thick, smooth, and glossy—about 4–5 minutes.
3️⃣ Cheese melt (off heat!)
Remove from heat. Stir in cheeses a handful at a time until fully melted.
4️⃣ Season
Add garlic powder, onion powder, salt, pepper, and nutmeg. Taste. Adjust. Smile.
Assemble the Cozy Bake 🧡
-
Cook elbow macaroni just shy of al dente
-
Pour pasta into a buttered baking dish
-
Drench it with the silky sauce and fold gently
-
Optional topping: buttered breadcrumbs or extra cheese
Bake
-
375°F (190°C) for 20–25 minutes
-
Broil 2 minutes at the end for a golden top
Why This Works
-
Warm milk = zero lumps
-
Cream + roux = velvet texture
-
Off-heat cheese = no grainy sadness
Cozy Upgrades (If You’re Feeling Dangerous)
-
Add caramelized onions or roasted garlic
-
Stir in crispy bacon or sautéed mushrooms
-
Finish with a drizzle of truffle oil or chili crisp
This is the kind of bake you eat straight from the dish with the lights low and zero regrets 😌
Want a one-pan version, spicy twist, or protein add-in next?