About this recipe

A classic, crowd-pleasing baked mac and cheese with a rich, velvety cheese sauce and a golden, crispy breadcrumb topping. Made with a simple roux-based béchamel and a blend of sharp cheddar and Gruyère, this is the kind of comforting, reliable recipe that becomes a family staple. No fancy techniques — just straightforward, deeply satisfying mac and cheese every time.

Instructions

1. 1

   Preheat your oven to ![375°F]. Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the elbow macaroni 2 minutes less than the package directions (it will finish cooking in the oven). Drain well in a colander and set aside.

2. 2

   In a large saucepan over ^[medium heat], melt 4 tablespoons of butter. Once foamy, add the all-purpose flour and whisk constantly for 1–2 minutes until the mixture turns a light golden color and smells slightly nutty. This cooks out the raw flour taste.

3. 3

   Slowly pour in the warm milk and heavy cream, whisking constantly to prevent lumps. Continue to whisk over ^[medium heat] for 4–6 minutes until the sauce thickens enough to coat the back of a spoon.

4. 4

   Reduce the heat to ^[low]. Stir in the dry mustard powder, garlic powder, cayenne pepper (if using), black pepper, and salt. Add the grated sharp cheddar cheese and gruyere cheese in two or three batches, stirring well between each addition until fully melted and smooth. Taste and adjust seasoning.

5. 5

   Add the drained elbow macaroni to the cheese sauce and stir gently until every piece is well coated. Pour the mixture into a lightly greased baking dish (9x13-inch) and spread into an even layer.

6. 6

   In a small mixing bowl, combine the panko breadcrumbs, melted butter, grated sharp cheddar cheese, and paprika. Stir until the breadcrumbs are evenly coated in butter. Sprinkle the topping evenly over the mac and cheese.

7. 7

   Bake uncovered at ![375°F] for 25–30 minutes, until the top is deep golden brown and the sauce is bubbling around the edges. For an extra-crispy top, broiler for the last 2–3 minutes — watch it closely.

8. 8

   Remove from the oven and let the mac and cheese rest for 5 minutes before serving. This allows the sauce to set slightly so it scoops cleanly rather than running.