Go Back
–+ servings

Classic Mac and Cheese

Creamy, ultra-cheesy homemade mac and cheese with a perfectly smooth sauce and golden breadcrumb topping. This nostalgic comfort food classic beats any boxed version and is ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Comfort Food
Servings 6 servings
Calories 720 kcal

Equipment

Baking dish
Grill or cast iron skillet
Whisk
Mixing bowl
Tongs
Cutting board
Sharp knife

Ingredients
  

Pasta

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt for pasta water

Cheese Sauce

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups sharp cheddar cheese shredded
  • 2 cups gruyere cheese shredded
  • 1 cup mozzarella cheese shredded

Breadcrumb Topping

  • 1 cup panko breadcrumbs
  • 3 tbsp unsalted butter melted
  • 1/2 cup parmesan cheese grated
  • 1 tsp dried parsley

Instructions
 

  • Preheat oven to 375°F. Butter a 9x13 inch baking dish and set aside on cutting board.
  • Cook pasta in salted boiling water until al dente (2 minutes less than package directions). Drain and return to pot. Do not rinse.
  • While pasta cooks, make cheese sauce: Melt 4 tablespoons butter in grill or cast iron skillet over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly with whisk, until golden and bubbling.
  • Gradually add warm milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
  • Remove from heat. Stir in Dijon mustard, garlic powder, onion powder, cayenne if using, salt, and pepper using a wooden spoon.
  • Add cheddar, gruyere, and mozzarella cheese, stirring until completely melted and smooth. Taste and adjust seasoning.
  • Pour cheese sauce over cooked pasta in the pot. Stir with tongs until pasta is completely coated.
  • Transfer mac and cheese to prepared baking dish, spreading evenly.
  • Make topping: In a small mixing bowl, combine panko breadcrumbs, melted butter, parmesan cheese, and parsley. Sprinkle evenly over mac and cheese.
  • Bake for 20-25 minutes until bubbly and golden brown on top. Let rest for 5 minutes on cutting board before serving.

Notes

Use block cheese and shred it yourself - pre-shredded cheese contains anti-caking agents that prevent smooth melting. The combination of sharp cheddar, gruyere, and mozzarella creates the perfect flavor and texture balance. Warm the milk before adding to prevent lumps and ensure smooth sauce. Don't overcook the pasta - it continues cooking in the oven. For extra creamy mac and cheese, add 4 oz cream cheese to the sauce. The Dijon mustard enhances cheese flavor without adding mustard taste. You can make this ahead and refrigerate unbaked - add 10 minutes to baking time. For stovetop version, skip the breadcrumb topping and baking step. Leftovers reheat well with a splash of milk.
ALLERGEN INFORMATION: Contains dairy (butter, milk, cream, cheese) and gluten (pasta, flour). Always check ingredient labels if you have food allergies.

Nutrition

Serving: 1.5gCalories: 720kcalCarbohydrates: 58gProtein: 32gFat: 42gSaturated Fat: 26gCholesterol: 125mgSodium: 820mgFiber: 2gSugar: 8g
Keyword American, Baked, Cheese, Comfort Food, Creamy, Dinner, Family Meal, Mac and Cheese, Pasta, Side Dish
Tried this recipe?Let us know how it was!