Creamy Mac and Cheese (Print)
Tender pasta in a rich, creamy cheddar sauce - ready in 40 minutes
# Ingredient List:
→ Pasta
01 - 10.5 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 7 oz sharp cheddar cheese, grated
06 - 2 oz Gruyère cheese, grated (optional for extra richness)
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
09 - 1/4 tsp ground nutmeg (optional)
10 - 1 tsp Dijon mustard (optional)
→ Topping (Optional)
11 - 1/2 cup breadcrumbs
12 - 1 tbsp unsalted butter, melted
13 - 2 tbsp grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 400°F if baking with a breadcrumb topping.
02 - Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until just al dente according to package directions. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk in the warmed milk, ensuring no lumps remain. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.
05 - Remove the pan from heat. Stir in the grated cheddar, Gruyère (if using), salt, pepper, nutmeg, and Dijon mustard until the cheeses are fully melted and the sauce is silky smooth.
06 - Fold the drained macaroni into the cheese sauce, tossing gently until every noodle is evenly coated.
07 - Transfer the macaroni and cheese into a buttered baking dish. Combine breadcrumbs, melted butter, and Parmesan; sprinkle evenly over the surface. Bake for 15–20 minutes until the top is golden brown and the edges are bubbly.
08 - Serve immediately while hot. Garnish with additional grated cheese or fresh herbs if desired.
# Expert Suggestions:
01 -
- The cheese sauce is so velvety it honestly ruins every other mac and cheese for you afterward.
- It comes together in under an hour with ingredients you probably already have sitting in your kitchen.
- The optional breadcrumb topping adds a golden crunch that makes it feel like a proper baked dish without extra fuss.
02 -
- Adding cold milk to a hot roux is the fastest way to end up with a lumpy sauce, so always warm your milk first.
- Sharp cheddar melts better when you grate it yourself from a block rather than using pre shredded bags coated in anticaking powder.
03 -
- The number one secret is removing the pan from heat before adding the cheese, because overheating makes the oils separate and the sauce turns grainy instead of smooth.
- A tiny spoonful of Dijon mustard sounds odd but it is the quiet ingredient that makes every bowl taste like it came from a restaurant.