Creamy Mac and Cheese (Printable Version)
Tender elbow macaroni in a rich, creamy cheese sauce 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
# Step-by-Step:
01 - Preheat oven to 400°F if preparing the breadcrumb topping. Skip this step if serving directly from the stovetop.
02 - Bring a large pot of generously 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 the butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk the warm milk into the roux, ensuring no lumps form. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.
05 - Remove the pan from heat. Stir in the grated cheddar, Gruyère (if using), salt, pepper, nutmeg, and Dijon mustard until the cheese is fully melted and the sauce is velvety smooth.
06 - Fold the cooked macaroni into the cheese sauce, tossing gently until every noodle is evenly coated.
07 - Transfer the macaroni and cheese to a baking dish. Combine the breadcrumbs, melted butter, and Parmesan; sprinkle evenly over the surface. Bake for 15–20 minutes until the topping is golden and the edges are bubbly.
08 - Serve immediately while hot. Garnish with extra shredded cheese or fresh herbs if desired.
# Expert Advice:
01 -
- The cheese sauce is so velvety it will make you question why you ever settled for anything from a packet.
- It comes together in under forty minutes, which means it is fast enough for a Tuesday but good enough for company.
- That optional breadcrumb topping adds a golden crunch that transforms comfort food into something genuinely special.
02 -
- Adding cold milk to a hot roux is the fastest path to lumpy sauce, so always warm your milk first in a separate pot or microwave.
- Grating your own cheese from a block is non negotiable because pre shredded varieties are coated in anti caking powder that prevents smooth melting.
- Taking the pan off the heat before adding cheese prevents the proteins from separating and turning your sauce grainy and oily.
03 -
- Cook your pasta one minute less than the package says because it will continue cooking when mixed with hot sauce and baked in the oven.
- The single biggest secret is removing the saucepan from heat before you add any cheese, since gentle melting gives you that velvety texture every time.