Macaroni and cheese is the ultimate comfort food – creamy, cheesy, and irresistibly rich. This detailed recipe will guide you through creating a decadent, homemade mac and cheese with a golden, crispy topping. Perfect for weeknight dinners, holidays, or potlucks.
Ingredients (Serves 6-8)
For the Pasta:
- 1 lb elbow macaroni (or cavatappi, shells, or penne)
- 1 tbsp salt (for boiling water)
For the Cheese Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk (warm)
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika (optional)
- Salt and pepper to taste
Cheese Blend (4 cups total):
- 2 cups sharp cheddar (freshly grated)
- 1 cup gruyere (or Monterey Jack, gouda, or mozzarella)
- 1 cup parmesan (or pecorino romano)
For the Topping (Optional):
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter (melted)
- ¼ cup parmesan (grated)
Step-by-Step Instructions
1. Cook the Pasta
- Boil Water: Bring a large pot of salted water to a rolling boil.
- Cook Pasta: Add macaroni and cook until just al dente (about 1-2 minutes less than package instructions). The pasta will continue to cook in the oven.
- Drain and Set Aside: Drain the pasta and toss with a small amount of butter or oil to prevent sticking.
2. Make the Cheese Sauce (Roux Method)
- Melt Butter: In a large saucepan over medium heat, melt the butter.
- Add Flour: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and starts to bubble. This forms the roux.
- Add Milk and Cream: Gradually pour in the warm milk and cream, whisking constantly to avoid lumps. Continue stirring until the sauce thickens (about 5-7 minutes).
- Season: Stir in Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
- Melt the Cheese: Remove the sauce from heat and stir in 3 cups of the cheese blend (reserve 1 cup for topping). Stir until the cheese is fully melted and the sauce is smooth.
3. Combine Pasta and Cheese Sauce
- Mix: Add the cooked pasta to the cheese sauce, stirring gently to coat all the noodles evenly.
- Taste and Adjust: Season with additional salt and pepper if needed.
4. Prepare the Topping
- Breadcrumb Mixture: In a small bowl, mix panko breadcrumbs with melted butter and grated parmesan.
- Optional Add-Ins: Mix in finely chopped herbs (parsley or thyme) for added flavor.
5. Assemble and Bake
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Layer: Transfer the mac and cheese to a greased 9×13-inch baking dish. Spread the remaining 1 cup of cheese over the top.
- Add Topping: Evenly sprinkle the breadcrumb mixture across the surface.
- Bake: Bake for 20-25 minutes or until the cheese is bubbly and the topping is golden brown.
- Broil (Optional): For an extra crispy crust, broil on high for the last 2-3 minutes.
6. Serve and Enjoy
Serve the macaroni and cheese hot, garnished with fresh parsley or extra parmesan. Pair with roasted vegetables, grilled chicken, or serve as a standalone dish.
Pro Tips for Perfect Mac and Cheese:
- Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate your own cheese for the best results.
- Mix Cheeses: Combine cheeses for a richer, deeper flavor. Gruyere adds creaminess, while parmesan provides sharpness.
- Avoid Overcooking Pasta: Slightly undercook the pasta to prevent it from becoming mushy after baking.
- Customize Toppings: Try crushed Ritz crackers or bacon bits for extra crunch.
Recipe Notes:
- Gluten-Free: Use gluten-free pasta and swap all-purpose flour for gluten-free flour.
- Add Protein: Stir in cooked chicken, lobster, or bacon for a hearty twist.
- Vegetarian Option: Add sautéed mushrooms, roasted butternut squash, or spinach.