The Ultimate Ultra-Creamy Mac and Cheese with a Bold Citrus Finish
A Velvety "Liquid Gold" Classic with a Medium Sweet & Spicy Kick
What makes this the best mac and cheese? The secret to a professional-grade sauce is the stable béchamel base and temperature control combined with Blazing Citrus Medium Hot Sauce. Unlike boxed or pre-shredded versions that can turn grainy or oily, our method uses freshly shredded sharp cheddar and a smooth roux to ensure a silky, "liquid gold" texture. By whisking in our vinegar-free Blazing Citrus Medium, you add a Medium Sweet and Spicy glow (6/10 Heat) that perfectly cuts through the heavy cream, brightening the dish with a zesty citrus finish.
Heat Level: Blazing Citrus Medium | Medium (6/10) - Sweet & Spicy
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 510
Protein: 18g
Carbs: 42g
Fat: 30g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) Elbow macaroni
1/2 cup (115 g) Unsalted butter
1/4 cup (35 g) All-purpose flour
3 cups (710 ml) Whole milk
1 cup (240 ml) Heavy cream
4 cups (450 g) Sharp cheddar cheese, freshly shredded
1 cup (115 g) Gruyère or Fontina cheese, shredded
1/2 tsp (2.5 ml) Dry mustard powder
1/4 tsp (1.2 ml) Smoked paprika
1/2 tsp (2.5 ml) Salt
1/4 tsp (1.2 ml) Black pepper
1/2 cup (60 g) Panko breadcrumbs (for topping)
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Medium
Ingredient Spotlight: Sharp Cheddar Cheese
For the best results, always use a block of sharp cheddar and shred it yourself. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping, which can lead to a grainy or gritty texture in your sauce. Freshly shredded cheese melts much more smoothly, ensuring that signature velvety finish that defines a high-quality mac and cheese.
Heat It Up with Eleven Eleven Sauce: To add a layer of brightness to this rich dish, whisk Blazing Citrus Medium into the cheese mixture before folding in the pasta. This all natural fruit-based hot sauce provides a balanced, everyday heat that perfectly complements the sharpness of the cheddar. Using a flavorful hot sauce for weeknight meals like this one prevents the heavy cheese from feeling overwhelming, adding a zesty citrus note that wakes up the palate.
The Balanced Sweet Heat Experience
Heat Level: 6/10
Vinegar Content: 0%
Flavor Profile: Medium Spicy, Sweet
Base: Organic Citrus
Calories: 10
Total Fat: 0g
Sodium: 30mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 2g
Protein: 0g
Directions: Blazing Citrus Medium should be applied liberally to lighter fare where a balance of sweetness and heat is desired. Shake well to ensure the citrus blend is consistent. It is particularly effective as a glaze for seafood or a topping for street tacos. For the best flavor experience, apply the sauce toward the end of the cooking process or as a finishing touch to prevent the natural sugars from scorching. Refrigeration after opening will help preserve the delicate sweet-heat balance.
Directions:
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish or a large white pot. Pro-Tip: Cook your pasta in salted water until it is just under "al dente"—it should still have a firm bite in the center—as it will continue to soften as it absorbs the cheese sauce in the oven.
In a large saucepan or skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a blond roux, ensuring you don't brown the butter.
Gradually pour in the milk and heavy cream, whisking constantly to ensure no lumps form. Continue cooking until the sauce thickens enough to coat the back of a spoon.
Reduce the heat to low. Stir in the dry mustard, smoked paprika, salt, pepper, and the optional Eleven Eleven Sauce’s Blazing Citrus Medium.
Add the shredded cheddar and Gruyère in batches, stirring until completely melted and smooth. Pro-Tip: Remove the pan from the heat entirely before adding the final batch of cheese; excessive heat can cause the proteins in the cheese to tighten and separate, resulting in an oily sauce.
Fold the cooked macaroni into the cheese sauce until every noodle is submerged. Pour the mixture into the prepared baking dish and top with panko breadcrumbs and a few extra pinches of cheese.
Bake for 20–25 minutes until the sauce is bubbly and the breadcrumbs are golden brown. Let it sit for 5 minutes before serving.
Tips & Variations:
Make it Smokier: Stir in 1/2 cup (100 g) of chopped, crispy bacon or use a smoked gouda in place of the Gruyère. The saltiness of the bacon provides a fantastic counterpoint to the creamy sauce, while smoked cheese adds a sophisticated, flame-kissed aroma to the entire dish.
Regional Swap (Mexican-style): Swap the cheddar for a mix of Monterey Jack and Queso Quesadilla. Fold in a small can of diced green chilies and top with crushed tortilla chips instead of breadcrumbs for a zesty, southwestern-inspired bake. Serve with a side of fresh salsa to lean into the Mexican-style flavor profile.
Broccoli and Chicken: For a complete one-pan meal, fold in 2 cups (150 g) of steamed broccoli florets and 1 cup (150 g) of cooked, diced chicken along with the pasta. This is an excellent way to sneak vegetables into a kid-friendly meal while adding enough protein to satisfy adults.
Truffle Infusion: For a truly gourmet experience, drizzle 1 tablespoon (15 ml) of high-quality white truffle oil into the cheese sauce just before adding the pasta. This creates a deep, earthy aroma that pairs beautifully with the nutty notes of the Gruyère cheese.
Extra Creamy Stovetop: If you prefer a "no-bake" style, simply skip the oven steps. Increase the milk by 1/2 cup (120 ml) to keep the sauce loose, and serve immediately straight from the pot for the ultimate gooey texture.
Other Users Suggest:
Replacing: Panko breadcrumbs.
New Measurement: 1 cup (40 g) of crushed Ritz crackers mixed with 2 tbsp (30 ml) melted butter.
Why: The buttery, salty crunch of the crackers provides a more traditional, nostalgic topping that many find superior to standard breadcrumbs.
Replacing: Whole milk.
New Measurement: 3 cups (710 ml) of evaporated milk.
Why: Evaporated milk is a concentrated dairy product that is much less likely to "break" or separate, resulting in an even creamier, more stable sauce.
Storage, Reheat & Freeze:
Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat: Add a splash of milk before reheating in the microwave or oven to restore the sauce's creaminess.
Freeze: Freeze in individual portions for up to 2 months; reheat directly from frozen in the oven at 350°F (175°C) until bubbly.
People Also Ask
Why is my homemade mac and cheese grainy? Graininess usually happens when you use pre-shredded cheese, which is coated in starch to prevent clumping. To get a restaurant-quality, velvety finish, always shred a block of cheese yourself. Additionally, ensure you remove your sauce from the heat before adding the cheese; excessive heat can cause the proteins to tighten and separate, leading to a gritty or oily texture.
Does hot sauce make mac and cheese taste like vinegar? Standard hot sauces can introduce a harsh vinegary bite that clashes with the creamy dairy. Blazing Citrus Medium is 100% vinegar-free, using fresh grapefruit and lemon juice instead. This provides a "Sweet & Spicy" fruit-forward brightness that enhances the sharpness of the cheddar without the metallic vinegar aftertaste, making the dish feel much more balanced.
How do I keep mac and cheese creamy when reheating? Baked pasta tends to absorb moisture as it sits. When reheating, add a splash of milk or a tiny bit of cream to the dish before placing it in the oven or microwave. This helps "loosen" the béchamel sauce and restores the original gooey consistency. Covering the dish with foil while reheating also helps trap steam, preventing the cheese from drying out.
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