Save to Pinterest The kitchen smelled like butter and promise the afternoon I finally stopped buying boxed mac and cheese. I had watched my roommate make this version once, her whisk moving in lazy circles while she hummed something off-key, and I thought: I could do that. The first batch came out too thick, almost gluey, but I ate it anyway standing at the counter. The second time, I learned to warm the milk first, and everything changed.
I made this for my nephew's birthday dinner last spring, and he scraped his plate clean twice before asking if there was more. His mom gave me a look that was half grateful, half annoyed, because now he had a new standard. I found myself making it again two weeks later for a potluck, and it disappeared faster than anything else on the table. Someone tucked a sticky note with my number into my bag afterward, asking for the recipe.
Ingredients
- 400 g elbow macaroni: The classic shape for a reason, those little curves trap the sauce perfectly, but shells or cavatappi work too if you want to switch things up.
- 60 g unsalted butter (for sauce): This is the base of your roux, and using unsalted gives you control over the seasoning without it turning too salty.
- 40 g all-purpose flour: Whisked into the butter, it thickens the milk into a sauce that coats the back of a spoon and hugs every noodle.
- 950 ml whole milk, warmed: Warming it first keeps the roux from seizing up and makes the whole process smoother and faster.
- 1 tsp Dijon mustard: A tiny addition that sharpens the cheese flavor without making it taste mustardy at all.
- 1/2 tsp garlic powder and 1/2 tsp onion powder: These add a savory backbone that makes people wonder what your secret is.
- 1/2 tsp salt and 1/4 tsp black pepper: Season in layers, tasting as you go, because cheese can be salty on its own.
- 250 g sharp cheddar cheese, grated: Sharp cheddar brings the tangy punch that makes this taste like real comfort, not bland mush.
- 100 g Gruyere cheese, grated: This is where the magic happens, adding nutty depth and a creaminess that cheddar alone cannot match.
- 60 g panko breadcrumbs: These crisp up into golden shards on top, giving you that textural contrast that makes every bite interesting.
- 30 g unsalted butter, melted (for topping): Tossed with the panko, it helps them brown evenly and get properly crunchy.
- 30 g Parmesan cheese, grated (optional): Mixed into the topping, it adds a salty, umami boost that makes the crust even more irresistible.
Instructions
- Prep Your Dish and Oven:
- Preheat the oven to 180 degrees C and grease a 3 liter baking dish with butter or spray. This keeps the edges from sticking and makes cleanup easier later.
- Cook the Pasta:
- Boil salted water and cook the macaroni until just al dente, about 1 to 2 minutes less than the box says. Drain it well but do not rinse, you want that starch to help the sauce cling.
- Build the Roux:
- Melt 60 g butter in a large saucepan over medium heat, then whisk in the flour and cook for 1 to 2 minutes until it smells toasty and turns pale gold. This step cooks out the raw flour taste and sets up your sauce for success.
- Add the Milk:
- Pour in the warmed milk slowly, whisking constantly to keep lumps from forming. Keep stirring over medium heat for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.
- Stir in the Flavorings:
- Take the pan off the heat and whisk in the Dijon, garlic powder, onion powder, salt, and pepper. Add the cheddar and Gruyere, stirring until everything melts into a smooth, glossy sauce.
- Combine Pasta and Sauce:
- Fold the drained macaroni into the cheese sauce, making sure every piece is coated. The pasta will soak up some of that creamy goodness as it bakes.
- Transfer to Baking Dish:
- Pour the whole mixture into your prepared dish, spreading it out evenly.
- Make the Topping:
- In a small bowl, toss the panko with melted butter and Parmesan if using. Sprinkle it over the mac and cheese in an even layer.
- Bake Until Golden:
- Slide the dish into the oven and bake for 25 to 30 minutes, until the top is golden and the edges are bubbling. Let it rest for 5 minutes before serving so it sets up just enough to scoop cleanly.
Save to Pinterest There was a Sunday last fall when I made this for no reason at all, just because the weather had turned cool and I wanted something warm. I ate it straight from the dish with a wooden spoon, standing at the stove, and it felt like the kind of small luxury that does not cost much but means everything. That is what this recipe is, a little act of care you can give yourself or someone else without needing an occasion.
How to Get the Creamiest Sauce
The secret is in the roux and the milk temperature. When you whisk flour into melted butter and let it cook for a minute or two, you are building a base that will hold the sauce together without it breaking or turning grainy. Adding warm milk instead of cold keeps everything smooth and helps it thicken faster. Stir constantly and do not rush it, the sauce will tell you when it is ready by clinging to your spoon and looking glossy instead of thin and milky.
Topping Variations Worth Trying
Panko is my go-to because it crisps up so beautifully, but I have also used crushed crackers, torn pieces of stale bread, and even crumbled potato chips when I was out of breadcrumbs. Each one brings a different texture and flavor. If you want extra richness, toss the topping with a little grated Parmesan or a pinch of smoked paprika before sprinkling it on. Sometimes I skip the topping entirely and just broil the dish for a minute at the end to get a bubbly, browned top.
Make-Ahead and Storage Tips
This dish is a dream for making ahead. You can assemble everything up to the baking step, cover it tightly, and refrigerate for up to a day before you need it. Just add 10 minutes to the baking time if it is going in cold. Leftovers keep well in the fridge for three or four days and reheat nicely in the oven or microwave, though I always add a splash of milk when reheating to loosen the sauce back up.
- Cover the dish with foil for the first 15 minutes of baking if the top is browning too fast.
- Freeze individual portions in airtight containers for up to two months and reheat straight from frozen.
- Stir in a handful of fresh herbs like chives or parsley right before serving to brighten everything up.
Save to Pinterest This is the kind of recipe that becomes part of your rotation without you even realizing it, the one you make when you want something reliable and warm. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → What type of pasta works best for this dish?
Elbow macaroni is traditional due to its shape, which holds the cheese sauce well, but small shells or cavatappi can be great substitutes.
- → How can I achieve a smooth cheese sauce?
Make a roux with butter and flour, gradually whisk in warmed milk to avoid lumps, then melt cheeses slowly for a creamy texture.
- → Can I add other ingredients for variation?
Yes, adding cooked bacon, sautéed mushrooms, or spinach enhances flavor and texture, offering delicious twists.
- → What’s the purpose of the panko topping?
Panko breadcrumbs mixed with butter create a crunchy, golden crust that contrasts nicely with the creamy interior.
- → How do I prevent the pasta from becoming mushy?
Cook macaroni just shy of al dente before baking, as it will continue to soften in the oven, preserving a pleasant bite.