Macaroni Cheese Classic Dish (Print Version)

Tender macaroni enveloped in creamy cheese sauce with a crispy golden topping for warmth and flavor.

# What You Need:

→ Pasta

01 - 8 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 2 cups sharp cheddar cheese, grated
06 - ½ cup Gruyère or mozzarella cheese, grated (optional)
07 - ½ tsp mustard powder
08 - ¼ tsp ground black pepper
09 - ½ tsp salt

→ Topping (for baked version)

10 - ⅓ cup breadcrumbs (preferably panko)
11 - 1 tbsp unsalted butter, melted
12 - 2 tbsp grated Parmesan cheese (optional)

# Directions:

01 - Preheat oven to 400°F (200°C) if preparing the baked variation.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in flour constantly for 1–2 minutes, ensuring the roux remains pale and smooth.
04 - Gradually whisk in the warm milk until smooth. Continue cooking, stirring, until the sauce thickens and bubbles, approximately 3–4 minutes.
05 - Remove saucepan from heat. Stir in grated cheddar and optional Gruyère until fully melted. Season with mustard powder, black pepper, and salt evenly.
06 - Add drained macaroni into the cheese sauce, folding gently until all pasta is evenly coated.
07 - For immediate serving, garnish with additional cheese if desired and serve hot.
08 - Transfer macaroni and cheese to a lightly greased baking dish. In a small bowl, mix breadcrumbs, melted butter, and optional Parmesan cheese. Sprinkle mixture evenly over the top.
09 - Bake in preheated oven for 15–20 minutes until golden and crispy on top. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The sauce coats every noodle without that gluey, overcooked feeling that comes from shortcuts.
  • A sharp cheddar mixed with Gruyère (if you use it) tastes like the version that made you fall in love with mac and cheese in the first place.
  • The crispy breadcrumb topping gives you that textural contrast that makes people come back for seconds.
02 -
  • Cold milk creates lumps; warm milk whisks in smooth—this single detail changes everything about the texture.
  • Don't add the cheese while the pan is still on heat, or you'll get a grainy, separated sauce instead of a creamy one.
  • Cook the pasta slightly under, not fully, because it continues cooking in the hot sauce and in the oven if you're baking it.
03 -
  • Grate your own cheese from a block if you can—pre-shredded cheese is coated with anti-caking powder that makes the sauce grainy and clumpy.
  • Use sharp cheddar, not mild; the flavor difference is the whole reason to make this from scratch instead of opening a box.
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