You know, macaroni and cheese is just one of those timeless comfort foods that always hits the spot! Whether you’re making it for a busy weeknight dinner, a special holiday table, or just because it sounds absolutely delicious, this recipe is here to deliver. Instead of relying on those boxed mixes, you’ll be using real, creamy ingredients that really turn this classic into something truly special.
Now, at first glance, it might seem like a super simple dish. However, the secret truly lies in how everything comes together—from that velvety cheese sauce to the perfectly cooked pasta. As a result, each and every bite is rich, smooth, and deeply satisfying. Because this version is both easy to make and genuinely hard to mess up, it’s such a great go-to recipe for cooks of all levels.
Servings: 8-12 servings
Prep time: 20 minutes
Cook time: 30-40 minutes
Ingredients:
For the Macaroni and Cheese:
- 1 lb elbow macaroni
- 6 tbsp unsalted butter
- ½ cup all-purpose flour
- 5 cups whole milk
- 1 tsp dry mustard powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- 4 cups (about 16 oz) shredded sharp cheddar cheese
- 2 cups (about 8 oz) shredded cheese
For the Topping (Optional):
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- ¼ cup grated Parmesan cheese
- ¼ tsp smoked paprika (optional)
Equipment:
- Large pot
- Large saucepan or Dutch oven
- Whisk
- 9×13 inch baking dish
Instructions:
- Preheat oven to 350°F.
- Lightly butter the baking dish.
- Bring a large pot of salted water to a boil.
- Add elbow macaroni.
- Read instructions on the macaroni elbows box.
- Cook the elbow macaroni in accordance with instructions.
- Drain the elbow macaroni well.
- Set elbow macaroni aside.
- In a large saucepan, melt the 6 tbsp of butter over medium heat.
- Once melted, sprinkle in the flour.
- Whisk continuously for 1-2 minutes until the mixture forms a smooth paste.
- Gradually whisk in the whole milk a little at a time, ensuring no lumps form until the sauce is smooth.
- Bring the mixture to a gentle boil
- Reduce the heat to medium-low and continue to cook
- Whisk frequently for 5-7 minutes until the sauce has thickened.
- Remove the saucepan from the heat.
- Add the dry mustard powder, salt, black pepper, and nutmeg (if using).
- Stir well.
- Add the shredded sharp cheddar and Gruyère cheeses, a handful at a time, stirring constantly until all the cheese is melted and the sauce is smooth and creamy.
- Add the drained, slightly undercooked macaroni to the cheese sauce.
- Stir gently until the macaroni is completely coated.
- Pour the macaroni and cheese mixture into the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs, melted butter, Parmesan cheese, and smoked paprika (if using).
- Stir until the breadcrumbs are evenly coated.
- Sprinkle this mixture evenly over the top of the macaroni and cheese.
- Bake for 25-35 minutes or until the mac and cheese is bubbly.
- Let the macaroni and cheese sit for 5-10 minutes before serving.
Once your macaroni and cheese is baked to golden perfection, all that’s left to do is just dig in! Not only is it incredibly comforting, but it also pairs beautifully with just about anything—think roasted veggies, some delicious barbecue, or even a simple side salad. In the meantime, you can totally prep it in advance and reheat it later without losing any of that amazing creamy texture.
In addition, this recipe is absolutely perfect for potlucks, holidays, or simply those cozy nights right at home. Because it’s such a crowd-pleaser, seriously, don’t be surprised if it disappears super quickly! And finally, whether you’re whipping it up for the very first time or the hundredth, this classic mac and cheese simply never, ever goes out of style.
