Creamy Macaroni and Cheese (Printable Version)

Tender pasta enveloped in a rich, creamy cheddar sauce with optional golden breadcrumb topping.

# What You'll Need:

→ Pasta

01 - 8 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 2 cups sharp cheddar cheese, grated
06 - ½ cup Gruyère or mozzarella cheese, grated
07 - ½ tsp mustard powder
08 - ¼ tsp ground black pepper
09 - ½ tsp salt

→ Topping

10 - ⅓ cup panko breadcrumbs
11 - 1 tbsp unsalted butter, melted
12 - 2 tbsp grated Parmesan cheese

# How To Make It:

01 - Preheat oven to 400°F for baked version preparation.
02 - Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 1-2 minutes less than package directions. Drain and set aside.
03 - Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in flour and cook constantly for 1-2 minutes until smooth roux forms without browning.
04 - Gradually whisk warm milk into roux until smooth. Cook stirring 3-4 minutes until sauce thickens and bubbles. Remove from heat and stir in cheddar and Gruyère until melted. Add mustard powder, pepper, and salt.
05 - Add drained macaroni to cheese sauce and stir until evenly coated.
06 - Combine panko breadcrumbs, melted butter, and Parmesan in a small bowl.
07 - Pour macaroni mixture into a lightly greased baking dish. Sprinkle breadcrumb topping evenly over pasta. Bake 15-20 minutes until golden and crisp. Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • The combination of sharp cheddar and Gruyère creates layers of flavor that boxed versions cannot match
  • You can serve it creamy straight from the stove or bake it for that irresistible crispy top everyone fights over
  • It comes together in under an hour but tastes like something that simmered all afternoon
02 -
  • Grating your own cheese makes a huge difference in texture, pre shredded cheese often results in grainy sauce
  • Warming the milk beforehand prevents lumps from forming when you add it to the roux
  • The sauce will look too thin when you first combine it with pasta, but it thickens beautifully while baking
03 -
  • Undercook the pasta by 1–2 minutes since it absorbs liquid while baking
  • Let the baked version rest for 5 minutes before serving so the sauce sets properly
Go Back