There’s nothing quite like homemade mac and cheese, with its golden-brown crust and perfectly creamy center. This classic recipe delivers pure comfort in every bite, with a rich cheese sauce and that irresistible baked finish.
Why You’ll Love This Recipe
This isn’t your boxed dinner mac and cheese – it’s a luxuriously creamy, cheesy masterpiece with a crispy top that’ll have everyone coming back for seconds. Plus, it’s made with simple ingredients you probably already have!
Ingredients
For the Pasta
- 1 pound elbow macaroni
- 1 teaspoon salt (for pasta water)
For the Cheese Sauce
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 4 cups sharp cheddar cheese, freshly grated
- 2 cups Gruyere cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon dry mustard powder
For the Topping
- 1 cup Panko breadcrumbs
- 2 tablespoons melted butter
- 1/2 cup Parmesan cheese, grated
Step-by-Step Instructions
Prepare the Pasta
- Preheat oven to 375°F
- Cook macaroni 2 minutes less than package directions
- Drain and set aside
Make the Cheese Sauce
- Melt butter in large saucepan over medium heat
- Add flour, whisk for 1 minute to make roux
- Gradually whisk in warm milk
- Cook until thickened, stirring constantly
- Remove from heat, add cheeses and seasonings
- Stir until smooth and creamy
Assembly
- Combine pasta and cheese sauce
- Transfer to buttered 9×13 baking dish
- Mix breadcrumbs with melted butter and Parmesan
- Sprinkle over top
Bake
- Bake for 25-30 minutes until bubbly
- Broil for 2-3 minutes if desired for golden top
- Let rest 10 minutes before serving
Pro Tips
- Grate cheese yourself – pre-shredded won’t melt as well
- Warm the milk before adding to roux
- Don’t overcook the pasta – it will continue cooking in the oven
- Let it rest before serving to set up properly
Common Problems Solved
- Grainy sauce? Lower heat when adding cheese
- Too thick? Add warm milk gradually
- Too thin? Cook roux longer before adding milk
- Not crispy enough? Broil briefly at end
Storage and Reheating
- Keeps in refrigerator 3-4 days
- Reheat in oven at 350°F
- Add splash of milk when reheating
- Can freeze for up to 3 months
Final Note
This mac and cheese recipe has been perfected over countless family dinners. It’s rich, creamy, and everything comfort food should be. Make it once, and you’ll never go back to the box!
Share your mac and cheese success stories! 🧀🍝