Creamy Macaroni Cheese Classic (Print View)

Tender macaroni enveloped in a rich, cheesy sauce baked to golden perfection or creamy stovetop style.

# Components:

→ Pasta

01 - 12 oz elbow macaroni

→ Béchamel Sauce

02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 1 cup heavy cream

→ Cheese Mixture

06 - 2 cups sharp cheddar cheese, grated
07 - 3/4 cup Gruyère or Swiss cheese, grated
08 - 1/2 cup Parmesan cheese, finely grated
09 - 1 tsp Dijon mustard
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
14 - Pinch of cayenne pepper (optional)

→ Topping (optional, for baking)

15 - 1/2 cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 2 tbsp Parmesan cheese, grated

# Directions:

01 - Preheat oven to 400°F (200°C) if baking. Grease a medium 2-quart baking dish.
02 - Boil salted water and cook macaroni until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden without browning.
04 - Gradually whisk in warm milk and heavy cream until smooth. Simmer gently, stirring constantly, until thickened, about 4 to 5 minutes.
05 - Reduce heat to low. Stir in Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper.
06 - Add cheddar, Gruyère, and Parmesan cheeses gradually, stirring until fully melted and smooth.
07 - Fold the cooked macaroni into the cheese sauce until evenly coated.
08 - For stovetop version, serve the mac and cheese hot, garnished with additional cheese if desired.
09 - For baked version, transfer the mixture to the prepared baking dish. Combine panko breadcrumbs with melted butter and Parmesan cheese and sprinkle evenly on top. Bake for 20 to 25 minutes until golden and bubbling. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The béchamel base makes it silky without any gritty flour taste that disappoints.
  • Three cheeses means depth instead of the flat, one-note flavor of boxed versions.
  • It comes together in under an hour but tastes like you've been cooking all day.
02 -
  • Cooking the pasta slightly under al dente is not optional—it keeps the texture perfect as it finishes in the hot sauce.
  • Warming the milk first prevents lumps and makes the sauce come together smooth instead of grainy.
  • If your sauce breaks or looks weird, you overheated the cheese; it happens, just start over with a little fresh milk whisked in off heat.
03 -
  • Grate your own cheese from a block instead of using pre-shredded—it melts smoother and tastes richer without the anti-caking agents.
  • Save a ladle of pasta water before draining; if your sauce gets too thick, stir in a splash to loosen it back to creamy perfection.
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