Pin It Last winter my sister called me at midnight crying over a terrible breakup and begged me to come over. I brought over a pot of this mac and cheese and we ate it straight from the stove sitting on her kitchen floor. Something about warm cheesy pasta makes everything feel a little less broken.
My roommate in college would make this every Sunday during finals week. The entire floor of our dorm would somehow materialize in our tiny kitchen, forks in hand, the smell of melting cheese drawing everyone in like magic.
Ingredients
- Elbow macaroni: The curves catch the sauce perfectly and I always buy one extra box because someone always wants seconds
- Unsalted butter: Lets you control the salt level exactly and trust me you want that precision with this much cheese
- All-purpose flour: Creates the silky base for the béchamel dont skip the cooking step or you will taste raw flour
- Whole milk and heavy cream: This combo is what I found makes the sauce luxurious without feeling like a weight in your stomach
- Sharp cheddar cheese: The backbone of the flavor grate it yourself because pre-shredded cheese has anti-caking agents that make sauce grainy
- Gruyère or Swiss cheese: Adds nutty depth that cuts through the sharp cheddars intensity
- Parmesan cheese: Salty and umami-rich use the good stuff you buy in wedges not the shaker can
- Dijon mustard: You cannot taste it but it somehow amplifies all the cheese flavors
- Garlic and onion powder: Savory backbone without the texture of fresh garlic or onions
- Panko breadcrumbs: Creates that impossibly crispy golden topping that makes people fight over the corners
Instructions
- Get everything ready:
- Preheat your oven to 200°C if you are baking and grease a medium baking dish. Grate all your cheese first because once you start the sauce you cannot walk away.
- Cook the pasta:
- Boil the macaroni in salted water until just barely al dente about 1 to 2 minutes less than the package says. Drain it well and set it aside.
- Start the béchamel:
- Melt 3 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and keep stirring for 1 to 2 minutes until it smells like shortbread but do not let it turn brown.
- Add the liquids:
- Slowly pour in the warm milk and cream while whisking constantly. Keep stirring until the sauce gently simmers and thickens about 4 to 5 minutes.
- Season the sauce:
- Turn the heat down to low and stir in the Dijon mustard garlic powder onion powder salt pepper and cayenne. Taste it now and adjust if needed.
- Melt the cheese:
- Add the cheeses in handfuls stirring until each batch melts completely before adding more. The sauce should look glossy and coat the back of a spoon.
- Combine everything:
- Fold the cooked macaroni into the cheese sauce until every piece is coated.
- Choose your ending:
- For stovetop version serve immediately with extra cheese on top. For baked version pour into the prepared dish mix panko with melted butter and Parmesan and sprinkle it over the top. Bake for 20 to 25 minutes until golden and bubbling then let it rest for 5 minutes.
Pin It This is the dish I made for my partners birthday dinner when we were too broke to go out. We sat on the couch with paper plates watching a movie and they said it was the best dinner they had ever had.
Making It Your Own
I have added crisp bacon on top folded in sautéed mushrooms or stirred in blanched broccoli at the end. Once I even threw in roasted garlic cloves and that was maybe the best version.
Serving Suggestions
A cold green salad with acidic dressing cuts through the richness perfectly. My husband insists a glass of Chardonnay is non negotiable with this meal and honestly he is right.
Storage and Reheating
This keeps in the refrigerator for up to 4 days and actually tastes better the next day when the flavors have melded. Reheat it slowly with a splash of milk to bring back the creamy texture.
- Freeze individual portions in airtight containers for up to 3 months
- Thaw overnight in the refrigerator before reheating
- The stovetop version reheats better than the baked version
Pin It Some meals are just food but this one is a hug in a bowl.
Questions & Answers
- → What type of cheese works best for this dish?
Sharp cheddar forms the base, complemented by Gruyère or Swiss for depth and Parmesan for a nutty finish. Substitutions like Monterey Jack or mozzarella create milder flavors.
- → Can I make this dish without baking it?
Yes, after coating macaroni in the cheese sauce, it can be served immediately for a creamy, stovetop version without the crunchy topping.
- → How do I achieve a smooth béchamel sauce?
Melting butter and whisking in flour until lightly golden, then gradually blending warmed milk and cream while simmering gently ensures a silky texture.
- → What variations can enhance flavor or texture?
Add-ins like cooked bacon, sautéed mushrooms, or blanched broccoli bring new flavors and textures to the dish.
- → What kitchen tools are essential to prepare this meal?
A large pot for boiling pasta, a saucepan for béchamel, a whisk for smooth sauce, and a baking dish if opting for the oven finish.