Mac and Cheese
American classic mac and cheese — elbow pasta in a velvety cheese sauce, optionally baked with breadcrumbs. The comfort food that beats the boxed orange version every time. Use a combination of cheeses for depth and melt.
Prep Time
10 min
Cook Time
13 min
Servings
2
Calories
619 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Macaroni½
- Cheese½ cup
- Milk½ cup
- Salt½ tsp
- Black Pepper¼ tsp
- Cooking Oil½
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Macaroni0.5
- Cheese0.5 cup
- Milk0.5 cup
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Cooking Oil0.5
- Garlic1.5 cloves
Instructions
- 1
Cook 1 lb of elbow macaroni in heavily salted water for 1 minute less than the package time. Drain and set aside.
- 2
Make the cheese sauce: in a large pot, melt 4 tablespoons of butter over medium-low heat. Whisk in 4 tablespoons of flour, cook 1 minute, whisking constantly. This is the roux.
- 3
Gradually whisk in 3 cups of whole milk and 1 cup of heavy cream. Whisk constantly to prevent lumps. Bring to a low simmer; cook 4-5 minutes until thickened.
- 4
Off heat (essential), whisk in 4 cups of shredded cheese (2 cups sharp cheddar + 1 cup gruyere + 1 cup Monterey Jack). Add 1.5 teaspoons salt, ½ teaspoon black pepper, ¼ teaspoon mustard powder, a pinch of nutmeg.
- 5
Add the drained pasta to the cheese sauce. Stir to coat. For stovetop: serve immediately. For baked: transfer to a 9×13 baking dish.
- 6
For baked version: top with breadcrumb mixture (1 cup panko + 3 tablespoons melted butter + ½ cup grated Parmesan). Bake at 375°F for 20-25 minutes until bubbly and golden. Rest 5 minutes before serving.
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💡 Expert Tips
- 1.Three cheeses for depth. Sharp cheddar for flavor, gruyere for melt and nuttiness, Jack for stretch.
- 2.Off-heat for the cheese. Adding cheese to a simmering pot causes it to split. Always off the heat.
- 3.Grate cheese fresh. Pre-shredded has anti-caking agents that interfere with melting.
- 4.Mustard powder is the secret. Just ¼ teaspoon adds savory depth without being detectable as mustard.
🔬 Why It Works
Great mac and cheese depends on the sauce — a proper roux-based béchamel (flour-butter base) provides body, then the cheese is melted off-heat into a smooth velvety coating. Multiple cheeses solve the eternal mac problem: sharp cheddar tastes great but doesn't melt smoothly; mild cheeses melt but lack flavor. Combining solves both. The breadcrumb topping (panko + butter + Parmesan) adds crispy contrast that elevates baked mac.
Frequently Asked Questions
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