Chrissy Teigen’s Mac and Cheese Recipe: Ultra Creamy Three-Cheese Indulgence

This mac and cheese delivers the ultra creamy comfort you expect from Chrissy Teigen’s kitchen. The secret lies in a three-cheese blend that melts into a velvety sauce, coating every noodle perfectly.

You’ll achieve restaurant-quality results at home with a foolproof method that guarantees no lumps, just pure, rich indulgence. Simple ingredients come together for a dish that’s as impressive as it is satisfying.

Ingredients for Chrissy Teigen Mac and Cheese

Ultra creamy comfort starts with cavatappi and a three-cheese blend. Simple yet indulgent.

The cheeses are non-negotiable for that signature velvety texture. Sharp cheddar from a block (pre-shredded has anti-caking agents that make sauce grainy) is a must. Gruyère adds nutty depth—splurge on the good stuff from Whole Foods or a specialty counter. The Parmesan should be Parmigiano-Reggiano, freshly grated. For the pasta, cavatappi’s ridges hold sauce beautifully, but elbow macaroni works in a pinch.

No Gruyère? Fontina or Monterey Jack melt just as smoothly. Out of heavy cream? Whole milk plus 2 tbsp melted butter gets you close (though slightly less rich). The Dijon can be swapped for whole-grain mustard—same tang, different texture. For extra umami, a dash of white wine or hot sauce in the sauce works wonders. Skip the pre-shredded cheese though—it’s coated in cellulose that prevents melting.

The sauce thickens as it cools, so serve immediately for that ultra creamy texture. Leftovers keep 3-4 days in the fridge but reheat with a splash of milk to restore silkiness. Freezes for 2 months (portion before freezing for easy single servings).

Step-by-Step Instructions for Ultra Creamy Three-Cheese Mac and Cheese

This method ensures a velvety sauce and perfectly al dente pasta every time.

Step 1: Cook the Pasta to Al Dente Perfection

Bring a large pot of salted water to a rolling boil. I use 1 tablespoon kosher salt per 4 quarts of water for proper seasoning. Add the 12 oz Cavatappi Pasta and cook for 1 minute less than the package instructions, which should be about 7-8 minutes for al dente texture.

You want the pasta slightly undercooked because it will continue to soften in the hot cheese sauce. Stir occasionally to prevent sticking and test for doneness by tasting—it should have a slight bite but not be crunchy. Drain immediately in a colander but do not rinse, as the starch helps the sauce adhere.

Step 2: Create a Velvety Roux Base

While the pasta cooks, melt the 0.5 cup Unsalted Butter in a large, heavy-bottomed pot over medium heat. Once foaming subsides, whisk in the 0.33 cup All-Purpose Flour to form a smooth paste. This roux is the foundation of your sauce, so cook it for 2-3 minutes until it turns a pale golden color and smells slightly nutty.

This step cooks out the raw flour taste and ensures a silky texture. Keep the heat moderate—too high and the roux will brown too quickly; too low and it won’t develop proper flavor. The mixture should bubble gently but not darken significantly.

Step 3: Build the Creamy Cheese Sauce

Gradually whisk in the 2 cups Whole Milk and 1 cup Heavy Cream, starting with small additions to prevent lumps. Bring the mixture to a gentle simmer, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.

Reduce heat to low and add the 2 cups Sharp Cheddar Cheese, 1 cup Gruyère Cheese, 0.5 cup Parmesan Cheese, 1 tbsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Kosher Salt, 0.5 tsp Ground Black Pepper, and 0.125 tsp Cayenne Pepper. Stir until all cheeses are completely melted and the sauce is ultra-smooth.

Step 4: Combine and Finish for Maximum Creaminess

Add the drained cavatappi to the cheese sauce and fold gently with a silicone spatula until every piece is thoroughly coated. The sauce should cling to the pasta in a thick, luxurious layer. If it seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Transfer to a serving dish immediately. The residual heat will continue to meld the flavors as it sits. For the creamiest texture, serve within 10-15 minutes while the sauce is still fluid. The combination of three cheeses creates a complex, rich flavor with the sharpness of cheddar, the nutty depth of Gruyère, and the salty punch of Parmesan.

Essential Equipment for chrissy teigen mac and cheese

Essential Pot

I always reach for my 5.5-quart Le Creuset Dutch oven—its heavy base prevents hot spots that can scorch the roux. The wide surface area helps the milk evaporate evenly for that perfect sauce consistency. 🔥

Whisk Choice

A flat-bottomed balloon whisk from OXO is my go-to for the roux and sauce. The shape gets into corners and prevents lumps better than a regular whisk. I’ve tried silicone whisks but they lack the stiffness for proper roux development.

Cheese Grater

For block cheeses, a box grater with fine and medium holes gives the best melt. I use the microplane side for Parmesan. Avoid food processors—they create uneven shreds that don’t melt smoothly like hand-grated cheese does.

Pasta Pot

A 6-quart pasta pot with a built-in strainer is ideal. I love my Cuisinox pot—it’s sturdy and the strainer lid makes draining effortless. For cavatappi, the large volume prevents boiling over while ensuring even cooking.

Serving Dish

Transfer the finished mac to a pre-warmed stoneware dish to maintain temperature. My Emile Henry baking dish keeps it creamy for 20+ minutes at the table. A wide, shallow dish also makes for easier serving and better presentation.

Bonus Tools

A silicone spatula folds the pasta gently without breaking the cavatappi. I also keep a fine-mesh strainer handy for draining pasta if my pot lacks one. These small tools make a noticeable difference in the final texture. 💡

Frequently Asked Questions