Creamy Macaroni and Cheese

My college roommate Sarah refused to believe homemade mac and cheese could beat the blue box until I made this for her during a snowy November weeknight. She stood in the kitchen doorway, watching the steam rise from the pot, and admitted defeat after one bite. Now every time we have dinner together, she asks if I am making the good stuff.

Last Christmas, my uncle accidentally ate three servings while telling stories about his own childhood mac and cheese memories. The dish disappeared so fast that my aunt made me promise to double it next year. Now it is officially on our holiday menu forever.

Ingredients

• 250 g (8 oz) elbow macaroni: The curves catch every bit of sauce, and cooking it slightly al dente keeps it from turning mushy when baked
• 2 tbsp unsalted butter: Use this to make your roux, the foundation that thickens the cheese sauce into velvet
• 2 tbsp all-purpose flour: This creates the structure that prevents your sauce from separating or becoming watery
• 500 ml (2 cups) whole milk, warmed: Room temperature or slightly warm milk incorporates more smoothly without lumps
• 200 g (2 cups) sharp cheddar cheese, grated: Buy blocks and grate it yourself for the best melt, pre shredded cheese has anti caking agents that make sauce grainy
• 50 g (½ cup) Gruyère or mozzarella cheese: This optional addition adds incredible depth and creaminess that elevates the whole dish
• ½ tsp mustard powder: The secret ingredient that enhances cheese flavor without making it taste like mustard
• ¼ tsp ground black pepper: Freshly cracked adds brightness that cuts through the richness
• ½ tsp salt: Adjust based on whether your cheese is already salted
• 40 g (⅓ cup) breadcrumbs: Panko creates the crunchiest, most dramatic topping for the baked version
• 1 tbsp unsalted butter, melted: Toss this with the breadcrumbs to help them brown evenly
• 2 tbsp grated Parmesan cheese: Mixed into the topping adds savory depth and helps it crisp up beautifully

Instructions

Get the oven going:

Preheat to 200°C (400°F) if you plan to bake it, giving you that golden crust that makes everyone hover around the kitchen

Cook the pasta:

Boil salted water and cook macaroni about 1–2 minutes less than package directions, it will finish cooking in the sauce later

Build the roux base:

Melt butter over medium heat, whisk in flour, and stir constantly for 1–2 minutes until it smells like fresh baked cookies but do not let it brown

Create the béchamel:

Gradually whisk in warm milk, keep stirring until bubbles appear and the sauce coats the back of a spoon, about 3–4 minutes

Add the magic:

Remove from heat and stir in both cheeses until completely melted and smooth, then add mustard powder, pepper, and salt

Bring it together:

Pour in the drained macaroni and stir until every piece is coated in that gorgeous orange sauce

Choose your ending:

Serve it creamy on the stove or pour into a baking dish for the next step

Make the topping:

Mix breadcrumbs with melted butter and Parmesan, then sprinkle evenly over the pasta like cheese snow

Bake to perfection:

Cook for 15–20 minutes until bubbly and golden, then wait exactly 5 minutes before serving or the sauce will be too loose

Save

My daughter declared this the best birthday dinner ever after requesting it instead of cake for her eighth birthday. Now she asks to help make the cheese sauce every time, standing on her step stool with the whisk.

Making It Your Own

Once you have the basic technique down, this recipe becomes a canvas for whatever you are craving or have on hand. I have added everything from roasted broccoli to leftover holiday ham, and it always works.

Stove Top Versus Baked

Stove top gives you that immediate creamy satisfaction perfect for weeknights when you need comfort fast. Baked transforms it into something special for weekends, creating those crispy edges that become the most fought over bites at the table.

Serving Ideas

This works as a main dish with a simple green salad or alongside roasted chicken for a classic comfort meal. The leftovers reheat surprisingly well with a splash of milk to bring back the creaminess.

• Try adding caramelized onions for a sweet and savory twist
• A pinch of cayenne or hot sauce adds warmth without overwhelming
• Crumble cooked bacon on top for an irresistible salty finish

Save

Whether you are feeding a crowd on a Sunday night or just need some comfort on a Tuesday, this mac and cheese never lets you down.

Recipe Questions & Answers

→ What makes the sauce extra creamy?

The combination of sharp cheddar and Gruyère creates depth, while making a proper roux with butter and flour ensures a silky smooth base. Warming the milk before adding it prevents lumps and helps it blend seamlessly.

→ Can I make this ahead of time?

Absolutely. Assemble the complete dish up to 24 hours in advance and refrigerate. When ready to serve, bake at 200°C for 25-30 minutes until heated through and bubbly. You may need to cover with foil initially to prevent over-browning.

→ Which cheeses work best?

Sharp cheddar provides the classic flavor and melts beautifully. Gruyère adds nuttiness and extra creaminess. Avoid pre-shredded cheese as the anti-caking agents can make sauce grainy—block cheese grated fresh gives the smoothest results.

→ How do I prevent the sauce from separating?

Keep the heat moderate when making the sauce and avoid boiling vigorously once cheese is added. Remove from heat before stirring in cheese—residual heat melts it perfectly without breaking the emulsion.

→ What pasta shape is ideal?

Elbow macaroni is traditional because the curved shape holds sauce well. Cavatappi, shells, or penne also work wonderfully. Choose shapes with nooks and crannies to trap that cheesy goodness in every bite.

→ Can I freeze leftovers?

Yes, portion into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat with a splash of milk to restore creaminess. The texture may be slightly softer but still delicious.