About this recipe

A rich, creamy, and deeply comforting mac and cheese made from scratch with a velvety béchamel sauce and a blend of sharp cheddar and Gruyère. Baked to golden, bubbly perfection with a crispy breadcrumb topping — this is the ultimate crowd-pleasing comfort food that the whole family will love.

Instructions

1. 1

   Preheat your oven to ![375°F]. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente — about 1 minute less than the package directions. The pasta will finish cooking in the oven. Drain well and set aside.

2. 2

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

3. 3

   Slowly pour in the warmed milk and heavy cream, whisking constantly to prevent lumps. Add the liquid in a steady stream — about a splash at a time at first — whisking until smooth before adding more. Once all the liquid is in, continue whisking over ^[medium heat].

4. 4

   Cook the sauce, stirring frequently, until it thickens enough to coat the back of a spoon, about 5–7 minutes. You should be able to draw a line through the sauce on the spoon and it holds.

5. 5

   Reduce the heat to ^[low]. Stir in the Dijon mustard, garlic powder, cayenne pepper (if using), black pepper, and salt. Then add the shredded sharp cheddar cheese and gruyere cheese in two or three handfuls, stirring after each addition until fully melted and smooth before adding more. Do not let the sauce boil once the cheese is added or it may turn grainy.

6. 6

   Taste the sauce and adjust seasoning as needed. Add the drained pasta to the cheese sauce and stir gently until every piece is well coated. Transfer the mixture to a lightly buttered 9x13-inch baking dish and spread into an even layer.

7. 7

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

8. 8

   Bake uncovered in the preheated oven for 20–25 minutes, until the top is golden brown and the sauce is bubbling around the edges. If the top isn't golden enough after 25 minutes, broil for 1–2 minutes — keep a close eye on it.

9. 9

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