Save The kitchen was a mess of pots and cheese wrappers when I finally nailed this recipe. I'd been chasing the perfect mac and cheese for months, trying to recreate what my neighbor used to bring to potlucks, and it turns out the secret wasn't fancier cheese or more butter. It was warming the milk first and not rushing the roux. That golden crust on top? Pure accident the first time, but now I can't imagine serving it any other way.
I remember serving this at a birthday dinner where half the guests were kids and half were wine snobs. Everyone went quiet after the first bite, then someone's five year old announced it was better than the boxed kind. The adults nodded in agreement. That's when I knew I'd found something worth keeping.
Ingredients
- Elbow macaroni (400 g): The classic shape holds onto the sauce in every curve. Cook it just shy of tender since it finishes in the oven.
- Unsalted butter (60 g for sauce, 30 g for topping): Control your salt levels by using unsalted. It lets the cheese flavors come through clean.
- All purpose flour (40 g): This builds the roux that thickens your sauce. Whisk it constantly so it doesn't clump or burn.
- Whole milk (950 ml, warmed): Warming it first prevents the roux from seizing up. Cold milk will give you lumps no amount of whisking can fix.
- Dijon mustard (1 tsp): A tiny amount sharpens the cheese flavor without making it tangy. You won't taste mustard, just depth.
- Garlic powder and onion powder (1/2 tsp each): These add a savory backbone. Fresh garlic can separate in the sauce, so stick with powder here.
- Sharp cheddar cheese (250 g, grated): The sharper the better. Pre shredded works in a pinch, but block cheese melts smoother.
- Gruyere cheese (100 g, grated): This is where the nutty, complex flavor hides. Swap for more cheddar if you must, but try Gruyere once.
- Panko breadcrumbs (60 g): Lighter and crispier than regular crumbs. Toss them in melted butter before sprinkling or they'll stay pale.
- Parmesan cheese (30 g, grated, optional): Mixed into the topping, it adds a salty crunch that makes people lean in for seconds.
Instructions
- Prep your dish and oven:
- Set your oven to 180 degrees Celsius and grease a 3 liter baking dish generously. You don't want any cheese sticking to the sides when you serve.
- Cook the pasta:
- Boil salted water and cook your macaroni until it still has a slight bite, about a minute or two less than the box says. It'll soften more in the oven, so undercook it now.
- Make the roux:
- Melt butter in a big saucepan over medium heat, then whisk in the flour. Keep whisking for a couple minutes until it smells toasty and turns a pale gold.
- Build the sauce:
- Pour in your warmed milk slowly, whisking the whole time to keep it smooth. Stir often and let it thicken for 5 to 7 minutes until it coats the back of your spoon.
- Add the flavor and cheese:
- Take the pan off the heat and stir in mustard, garlic powder, onion powder, salt, and pepper. Toss in both cheeses and stir until everything melts into a glossy sauce.
- Combine pasta and sauce:
- Fold the drained macaroni into the cheese sauce, making sure every piece gets coated. The pasta should look like it's swimming in cream.
- Transfer to baking dish:
- Pour the whole mixture into your prepared dish and spread it out evenly. Don't pack it down, just let it settle naturally.
- Prepare the topping:
- Mix panko with melted butter and Parmesan in a small bowl. Sprinkle it over the top in an even layer so every bite gets some crunch.
- Bake and rest:
- Slide it into the oven for 25 to 30 minutes until the top turns golden and the edges bubble. Let it sit for 5 minutes before serving so the sauce can set a little.
Save There was a Sunday afternoon when I made this for a friend going through a rough patch. We ate straight from the dish with two forks, not bothering with plates. She said it tasted like being taken care of. I think that's what good mac and cheese does. It's comfort you can hold in your hands.
Make Ahead and Storage
You can assemble the whole thing up to a day ahead, cover it tightly, and refrigerate. When you're ready, let it sit at room temperature for 20 minutes, then bake as directed. Leftovers keep in the fridge for up to four days. Reheat in the oven with a splash of milk to loosen the sauce, or microwave individual portions with a damp paper towel over the top to keep it from drying out.
Variations to Try
I've stirred in crispy bacon bits, sauteed mushrooms, and even a handful of spinach depending on what I had around. A pinch of cayenne or smoked paprika in the sauce gives it a gentle kick without overwhelming the cheese. Some people love adding a layer of sliced tomatoes on top before baking. It's your dish, so follow your cravings.
Serving Suggestions
This is rich enough to be the main event, but it plays well with a crisp green salad dressed in lemon vinaigrette. A glass of Chardonnay cuts through the creaminess beautifully. If you're feeding a crowd, set out hot sauce and extra Parmesan on the side.
- Pair with roasted vegetables for a lighter balance.
- Serve alongside grilled chicken or pork chops for a heartier meal.
- Let it cool slightly before serving so no one burns their mouth on molten cheese.
Save This recipe has saved me more times than I can count, from last minute dinners to planned gatherings. I hope it becomes one of those dishes you make without thinking, the kind that fills your home with warmth before anyone even takes a bite.
Recipe FAQs
- → How do I ensure the sauce is smooth and lump-free?
Whisk the flour and butter into a pale roux first, then gradually add warmed milk while continuously whisking. This prevents lumps and creates a smooth sauce.
- → What cheeses work best for this baked macaroni?
Sharp cheddar and Gruyère provide a balanced flavor and creamy texture, but you can customize with other melty cheeses for variety.
- → How can I make the topping extra crispy?
Mix panko breadcrumbs with melted butter and Parmesan before sprinkling over the pasta, which creates a golden, crunchy crust when baked.
- → Can I prepare this dish in advance?
Yes, assemble and refrigerate before baking. Add an extra few minutes to baking time if cold from the fridge.
- → What are some popular add-ins to enhance flavor?
Try mixing in cooked bacon, sautéed mushrooms, or fresh spinach for added depth and texture.