Mac & Cheese
Classic homemade macaroni and cheese — pasta in a velvety cheese sauce, optionally baked with a breadcrumb topping. The American comfort food at its proper form, not the boxed orange version. Sharp cheddar plus a melt-friendly cheese gives the perfect balance.
Prep Time
20 min
Cook Time
50 min
Servings
6
Calories
593 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Pasta300 g
- Cheese1 ½ cup
- Milk1 ½ cup
- Salt1 ½ tsp
- Black Pepper¾ tsp
- Cooking Oil1 ½
- Garlic4 ½ cloves
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Pasta300 g
- Cheese1.5 cup
- Milk1.5 cup
- Salt1.5 tsp
- Black Pepper0.75 tsp
- Cooking Oil1.5
- Garlic4.5 cloves
Instructions
- 1
Cook 1 lb of elbow macaroni in heavily salted water for 1 minute less than the package time (it'll finish in the oven if baking). 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 and 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 to coat the back of a spoon.
- 4
Off heat, whisk in 4 cups of shredded cheese (2 cups sharp cheddar + 1 cup gruyere + 1 cup Monterey Jack — the combination gives flavor and melt). Add 1.5 teaspoons salt, ½ teaspoon black pepper, ¼ teaspoon mustard powder, a pinch of nutmeg.
- 5
Add the drained pasta. Stir to coat. For stovetop mac: serve immediately. For baked: transfer to a 9×13 baking dish.
- 6
Top with breadcrumb mixture: 1 cup panko mixed with 3 tablespoons melted butter and 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 stretchy texture. Single-cheese mac is one-dimensional.
- 2.Off-heat for the cheese. Adding cheese to a simmering pot causes it to split. Always off the heat for smooth sauce.
- 3.Mustard powder is the secret. Just ¼ teaspoon adds savory depth without being detectable as mustard.
- 4.Grate cheese fresh. Pre-shredded has anti-caking agents that interfere with melting.
🔬 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-and-cheese problem: sharp cheddar tastes great but doesn't melt smoothly; mild cheeses melt but lack flavor; combining solves both problems. The breadcrumb topping (panko + butter + Parmesan) adds the crispy contrast that elevates baked mac.
Frequently Asked Questions
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4.8
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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