Mac and Cheese
The ultimate American comfort food — elbow macaroni baked in a rich, velvety three-cheese sauce with a golden breadcrumb crust. Creamy on the inside, crispy on top.
Ingredients
- 450 gelbow macaroni
- 60 gunsalted butter
- 60 gall-purpose flour
- 700 mlwhole milk
- 240 mlheavy cream
- 250 gsharp cheddar cheese
- 150 gGruyère cheese
- 100 gcream cheese
- 1 tspDijon mustard
- 0.5 tspsmoked paprika
- 0.25 tspcayenne pepper
- 80 gpanko breadcrumbs
- 30 gParmesan
- 2 tbspunsalted butter
- 1 tspsalt
- 0.5 tspblack pepper
Method
- Preheat oven to 190°C (375°F). Butter a 9×13 inch baking dish. Cook elbow macaroni in heavily salted boiling water for 2 minutes less than package directions (it will finish cooking in the oven). Drain and set aside.
- In a large heavy-bottomed saucepan, melt 60g butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly, until the mixture smells nutty and turns pale golden — this is your roux.
- Gradually whisk in the milk and heavy cream, adding in a slow steady stream to avoid lumps. Cook over medium heat, whisking constantly, until the sauce thickens and coats the back of a spoon, about 8–10 minutes.
- Remove from heat. Add cream cheese and stir until melted. Add cheddar and Gruyère in three batches, stirring until fully melted after each addition. Stir in Dijon mustard, smoked paprika, cayenne, salt and pepper. Taste and adjust seasoning.
- Add the drained macaroni to the cheese sauce and stir to coat evenly. Pour into the prepared baking dish and spread in an even layer.
- Mix panko breadcrumbs with Parmesan and melted butter. Sprinkle evenly over the top of the mac and cheese.
- Bake for 20–25 minutes until the top is deep golden brown and the sauce is bubbling around the edges. Let rest for 5 minutes before serving.
FAQ
The main mistake — the cheese was overheated. Never add grated cheddar to a boiling sauce. Take it off the heat, let it cool slightly, then stir in the cheese in small batches. Also: always grate your own cheese. Pre-shredded cheese from a bag contains starch that prevents proper melting.
Yes. The best substitutes are Gouda, Gruyère, and Monterey Jack — they all melt well. Mozzarella adds stretch but little flavor, so mix it with a sharper cheese. Avoid too much Parmesan — it's grainy and won't melt into a creamy sauce.
Baked mac and cheese gets a crispy panko crust but the sauce is slightly drier. Stovetop is creamier, stretchier and faster to make. This recipe is baked. If you want maximum creaminess, skip the oven and eat it straight from the pot.
Add 1–2 tablespoons of milk per portion before reheating — in the microwave or in a pan over low heat. The milk revives the creamy sauce texture. Without milk, the pasta absorbs all the sauce and turns dry.
Yes — simply skip the baking step. Mix the cooked pasta into the sauce and serve immediately. You won't get the crust, but the result is actually even creamier. Stovetop mac and cheese is its own classic, every bit as good as the baked version.
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Comments (1)
Salt your cooking water generously for mac and cheese — about 1 tablespoon per liter. This is the only chance to season from inside. No amount of sauce compensates for bland, under-seasoned pasta or grains.