Creamy Mac and Cheese (Printable)
Tender macaroni enveloped in a rich, creamy cheddar sauce - a comforting classic ready in 40 minutes.
# What You’ll Need:
→ Pasta
01 - 10.5 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 7 oz sharp cheddar cheese, grated
06 - 2 oz Gruyère cheese, grated (optional, for extra richness)
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
09 - 1/4 tsp ground nutmeg (optional)
10 - 1 tsp Dijon mustard (optional)
→ Breadcrumb Topping (Optional)
11 - 1/2 cup breadcrumbs
12 - 1 tbsp unsalted butter, melted
13 - 2 tbsp grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 400°F if finishing with a breadcrumb topping.
02 - Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente according to package directions. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt 2 tbsp butter. Sprinkle in the flour and whisk continuously for 1 minute to form a smooth roux.
04 - Gradually pour in the warmed milk while whisking vigorously to prevent lumps. Continue cooking, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
05 - Remove the saucepan from heat. Add the grated cheddar, Gruyère (if using), salt, pepper, nutmeg, and Dijon mustard. Stir until all the cheese has melted and the sauce is velvety smooth.
06 - Gently fold the drained macaroni into the cheese sauce, tossing until every piece is evenly coated.
07 - If using the topping, transfer the macaroni mixture to a greased baking dish. Combine the breadcrumbs, melted butter, and Parmesan cheese, then sprinkle evenly over the surface. Bake for 15–20 minutes until the top is golden brown and the edges are bubbling.
08 - Let rest for 2–3 minutes after removing from the oven. Serve hot, garnished with additional grated cheese or fresh herbs if desired.
# Expert Tips:
01 -
- The cheese sauce comes together in one pan and is nearly impossible to mess up once you get the roux right.
- It hits that rare sweet spot between weeknight practicality and weekend level comfort.
02 -
- Adding cheese to a boiling sauce will cause it to break and turn grainy, so always remove the pan from heat first.
- Grating your own cheese from a block melts far smoother than pre shredded bags, which are coated in anti caking powders.
03 -
- Warm your milk in the microwave for thirty seconds before adding it to the roux and you will never battle a lumpy sauce again.
- The nutmeg and mustard are the two ingredients people always skip and then wonder why their mac and cheese tastes flat, so do not leave them out.