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Classic Homemade Mac and Cheese

Classic Homemade Mac and Cheese

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.

6 servings · Prep 15 min · Cook 40 min · Total 55 min

Side Dish

Ingredients

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Main

  • 1 lb elbow macaroni
  • 1 tbsp salt for pasta water
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk warmed
  • 1 cup heavy cream
  • 2 cup sharp cheddar cheese freshly shredded
  • 1 cup Gruyère cheese freshly shredded
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 0.5 tsp freshly ground black pepper
  • 1 tsp kosher salt

Topping

  • 0.75 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 0.25 cup sharp cheddar cheese freshly shredded
  • 1 pinch kosher salt

Equipment

  • Oven
  • Stovetop
  • Dutch Oven
  • Saucepan
  • Baking Dish
  • Mixing Bowl
  • Pot
  • Wooden Spoon
  • Whisk
  • Saucepan (1 Quart)
  • Baking Dish (9 x 13)
  • Mixing Bowl (4 Quarts)
  • Grater
  • Colander

Instructions

  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. 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. 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. 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. 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. 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. 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. 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. 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.