Classic Creamy Mac and Cheese
Ingredients
- 1 poundelbow pasta
- ·salt
- 4 tablespoonunsalted butter
- 4 tablespoonall-purpose flour
- 3 cupwhole milk
- 3 cupsharp cheddar cheese (aged, best melting quality)
- 1 cupgruyère cheese
- ½ teaspoondijon mustard
- ¼ teaspooncayenne pepper
- ·black pepper
- ½ cuppanko breadcrumbs
- ¼ cupparmesan cheese
Prep
- 01
Shred 3 cups sharp cheddar cheese and 1 cup gruyère cheese.
- 02
Measure out 3 cups whole milk, 0.5 cup panko breadcrumbs, and 0.25 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add the pasta and cook until 1 minute short of al dente (it will finish cooking in the oven). Drain and set aside.
- 02
While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour to form a smooth paste (roux), stirring constantly for 1 minute until it no longer smells raw.
- 03
Gradually add the milk, whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens, about 5–7 minutes, until it coats the back of a spoon.
- 04
Remove from heat. Add the shredded cheddar and gruyère in handfuls, stirring until completely melted and smooth. Stir in the dijon mustard, cayenne, and a pinch of black pepper. Taste and adjust seasoning.
- 05
Add the drained pasta to the cheese sauce and stir until every piece is coated. Transfer to a buttered 9×13-inch baking dish.
- 06
Preheat the oven to 350°F. Mix the panko breadcrumbs with the parmesan cheese and sprinkle evenly over the top of the mac and cheese.
- 07
Bake for 25–30 minutes, until the topping is golden brown and the sauce is bubbly at the edges. Let rest for 5 minutes before serving.
Spice Tips
For subtle heat, increase the cayenne to 1/2 teaspoon or add a pinch of smoked paprika. A dash of hot sauce stirred into the finished sauce adds complexity. Fresh thyme or crispy bacon bits make excellent garnishes.
For the creamiest texture, use block cheese and shred it yourself rather than pre-shredded. This dish can be assembled ahead and refrigerated for up to 4 hours before baking; add 5–10 minutes to the bake time if baking from cold.