Classic Homemade Mac and Cheese
This creamy, indulgent mac and cheese features a rich cheese sauce made from scratch with sharp cheddar and Gruyère, creating the perfect balance of flavor and texture. The secret is in the roux-based sauce and the combination of cheeses that melt beautifully together for an ultra-smooth, velvety finish.
Equipment
- Large pot For boiling pasta
- Medium saucepan For making cheese sauce
- Whisk
- Colander
- Grater For shredding cheese
Ingredients
- 1 pound elbow macaroni 450g
- 4 tablespoons unsalted butter 56g
- 1/4 cup all-purpose flour 30g
- 3 cups whole milk 720ml, warmed
- 1 cup heavy cream 240ml
- 3 cups sharp cheddar cheese 340g, freshly shredded
- 1 cup Gruyère cheese 113g, freshly shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper Optional, adjust to taste
- 1 teaspoon salt Plus more for pasta water
- 1/2 teaspoon black pepper Freshly ground
For Topping (Optional)
- 1 cup panko breadcrumbs 60g
- 2 tablespoons melted butter 28g
- 1/4 cup grated Parmesan cheese 25g
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 2-3 minutes to create a roux, cooking until it's golden and fragrant.
- Gradually pour in the warm milk and cream while whisking constantly to prevent lumps. Continue whisking until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Reduce heat to low and add the shredded cheddar and Gruyère cheese in batches, stirring until completely melted and smooth. Stir in the Dijon mustard, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Add the cooked pasta to the cheese sauce and stir until every piece is thoroughly coated. Serve immediately for stovetop mac and cheese.
- For baked mac and cheese: Pour into a greased 9x13 inch baking dish. Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle over the top. Bake at 350°F (175°C) for 20-25 minutes until golden and bubbly.
Notes
- Always use freshly shredded cheese - pre-shredded contains anti-caking agents that prevent smooth melting.
- Warm the milk before adding to the roux to prevent temperature shock and ensure a smoother sauce.
- Don't overcook the pasta - it will continue cooking in the sauce and when baked.
- For extra creaminess, reserve 1/2 cup of pasta water to thin the sauce if needed.
- Substitute Gruyère with fontina, white cheddar, or Monterey Jack if preferred.
- Make ahead: Prepare through step 5, refrigerate up to 2 days, then bake when ready to serve.
- Leftovers keep refrigerated for 3-4 days and can be reheated with a splash of milk.
- For a smokier flavor, add 1/2 cup smoked gouda to the cheese mixture.
- The cayenne pepper adds subtle heat without making it spicy - adjust or omit based on preference.
- For a lighter version, use 2% milk instead of whole milk and reduce the heavy cream to 1/2 cup.
Nutrition
Serving: 1ServingCalories: 625kcalCarbohydrates: 45gProtein: 25gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 680mgPotassium: 285mgFiber: 2gSugar: 6gVitamin A: 25IUCalcium: 55mgIron: 8mg
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