Introduction
There is perhaps no dish more universally beloved than macaroni and cheese. While boxed varieties offer convenience, nothing compares to the lush, velvety texture and deep, savory flavor of homemade creamy mac and cheese. This recipe focuses on achieving the perfect, silky cheese sauce—a classic French Béchamel foundation infused with a blend of sharp cheddar and meltier Gruyère. Originating as a simple baked casserole, our version maximizes creaminess while still delivering that satisfying golden-brown crust, elevating this comfort food staple to gourmet status.
Ingredients
- 300 grams (10 ounces) dried elbow macaroni
- 50 grams (4 tablespoons) unsalted butter, plus extra for topping
- 50 grams (1/4 cup) all-purpose flour
- 700 ml (3 cups) whole milk, warmed
- 300 grams (10 ounces) cheese blend (2/3 Sharp Cheddar, 1/3 Gruyère or Monterey Jack), freshly grated
- 1 teaspoon Dijon mustard
- 1 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, but highly recommended)
- 1/2 teaspoon garlic powder
- 50 grams (1/2 cup) Panko breadcrumbs (for topping)
Step-by-step Preparation
- Cook the Pasta: Preheat your oven to 190°C (375°F). Cook the elbow macaroni in generously salted boiling water according to package directions until al dente (about 6–8 minutes). Drain the pasta immediately and set aside. *Tip: Undercooking the pasta by about 1 minute ensures it doesn’t become mushy during the baking process.*
- Prepare the Roux: In a large saucepan or Dutch oven, melt the 50g of butter over medium heat. Whisk in the flour until a smooth paste forms (the roux). Cook for 1–2 minutes, stirring constantly, to cook out the raw flour taste.
- Create the Béchamel: Gradually whisk in the warm milk, pouring in small amounts initially to prevent lumps. Once all the milk is incorporated, bring the mixture to a gentle simmer, stirring frequently. Reduce the heat and cook for about 5–7 minutes until the sauce has thickened enough to coat the back of a spoon.
- Form the Cheese Sauce: Remove the pan from the heat. Stir in the mustard, salt, pepper, garlic powder, and nutmeg. Add the grated cheese in handfuls, stirring until each addition is fully melted and smooth before adding the next. *Tip: Ensure the sauce is off the heat when adding the cheese; high heat can cause the cheese protein to seize, resulting in a grainy sauce.*
- Combine and Bake: Fold the drained macaroni into the cheese sauce until evenly coated. Transfer the mixture to a 9×13 inch (23×33 cm) baking dish. In a small bowl, mix the Panko breadcrumbs with a tablespoon of melted butter and sprinkle evenly over the top.
- Bake: Bake for 15–20 minutes, or until the topping is golden brown and the sauce is bubbling around the edges. Let cool for 5 minutes before serving.
Nutritional Information
While this dish is rich, it provides significant nutritional benefits, particularly high levels of calcium and protein (approximately 25g per serving, depending on portion size). A standard serving (1/6th of the casserole) contains roughly 550–650 calories. Due to the high fat content from the dairy and butter, this recipe is best enjoyed in moderation as a satisfying occasional treat.
Storage
Leftovers should be stored in an airtight container in the refrigerator for up to 3–4 days. Mac and cheese tends to dry out when chilled. To reheat, place a serving in a saucepan with 1–2 tablespoons of milk or cream and heat gently over low heat, stirring until creamy again. Alternatively, reheat in the oven (covered with foil) at 150°C (300°F) until warmed through.
Conclusion
This creamy mac and cheese recipe delivers on its promise of ultimate comfort. Serve it alongside a crisp side salad or grilled chicken for a balanced meal. For variations, try adding cooked bacon, caramelized onions, or a dash of hot sauce to the sauce before baking. The key to success is using high-quality, freshly grated cheese and controlling the heat when making the sauce—enjoy the cheesiest, creamiest mac and cheese you will ever make!