Creamy Mac and Cheese (Print Version)

Tender pasta in rich béchamel and melted cheese, baked golden or served creamy stovetop.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Béchamel Sauce

02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 1 cup heavy cream

→ Cheese Mixture

06 - 2 cups sharp cheddar cheese, grated
07 - ¾ cup Gruyère or Swiss cheese, grated
08 - ½ cup Parmesan cheese, finely grated
09 - 1 tsp Dijon mustard
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ½ tsp salt
13 - ¼ tsp freshly ground black pepper
14 - Pinch of cayenne pepper (optional)

→ Topping (for baked version)

15 - ½ cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 2 tbsp Parmesan cheese, grated

# How to Make It:

01 - Preheat oven to 400°F. Grease a 2-quart baking dish.
02 - Boil elbow macaroni in salted water until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden without browning.
04 - Gradually whisk in warm milk and heavy cream until smooth. Bring to a gentle simmer, stirring constantly until thickened, approximately 4–5 minutes.
05 - Reduce heat to low. Stir in Dijon mustard, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
06 - Add cheddar, Gruyère, and Parmesan cheeses in batches, stirring continuously until fully melted and the sauce is smooth.
07 - Fold cooked macaroni into the cheese sauce ensuring even coating.
08 - For stovetop preparation, serve immediately, optionally garnished with extra cheese.
09 - Transfer mixture to prepared baking dish. Combine panko breadcrumbs with melted butter and Parmesan cheese; sprinkle evenly over macaroni.
10 - Bake in preheated oven for 20–25 minutes until golden and bubbling. Allow to rest for 5 minutes before serving.

# Additional Tips::

01 -
  • It's ready in under an hour, which means you can satisfy cravings for serious comfort food without spending your whole evening cooking.
  • The three-cheese blend creates a depth that tastes like you've been working on it for days, but the technique is genuinely simple.
  • Whether you go creamy stovetop or golden-baked, it tastes like a hug from someone who knows exactly what you need.
02 -
  • Warm your milk before whisking it in—cold milk will shock the roux and create lumps that no amount of whisking will fix, and you'll be frustrated and stuck with a subpar sauce.
  • The moment you taste the sauce before adding pasta is the moment to adjust seasoning, because once the pasta is in, subtle tweaks become impossible.
  • If you're baking it, don't skip the 5-minute rest after it comes out of the oven—it lets the sauce set just enough so each scoop holds together instead of running all over the plate.
03 -
  • Keep a small ladle of pasta water handy while mixing—if your sauce ever seems too thick, a splash of that starchy water loosens it beautifully.
  • Grate your cheese fresh right before you make the dish rather than using pre-shredded cheese, which contains anti-caking agents that prevent the sauce from becoming silky smooth.
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