Mac and cheese

Mac and cheese is the kind of dinner that fixes a bad day. ♡

Creamy, cheesy, and cozy in that nostalgic, spoon-straight-from-the-pot way. This version is classic American-style: a simple roux, warm milk, lots of freshly grated cheese, and noodles cooked just right so the sauce clings to every bite.

Here’s the thing—mac and cheese gets “meh” when the sauce breaks or turns grainy. The fix is gentle heat, freshly grated cheese, and adding the cheese off the heat so it melts smoothly instead of clumping.

Serve it straight from the stovetop for maximum creaminess, or bake it for that golden, bubbly top.

Let’s make it together.

Ingredients

• 1 pound elbow macaroni (or cavatappi)

• 4 tablespoons unsalted butter

• 1/4 cup all purpose flour

• 3 cups milk (whole milk is best)

• 1 cup half and half (or more milk)

• 1 teaspoon fine sea salt, plus more to taste

• 1/2 teaspoon garlic powder (optional)

• 1/2 teaspoon smoked paprika (optional, adds warmth)

• 1/4 teaspoon Dijon mustard (optional, boosts cheesy flavor)

• 4 cups freshly grated cheddar cheese (sharp is best)

• 1 cup freshly grated mozzarella (for stretch) or more cheddar

• 1/2 cup freshly grated Parmesan (optional, salty/nutty)

Optional crunchy topping (baked version)

• 1 cup panko breadcrumbs

• 2 tablespoons melted butter

• 2 tablespoons grated Parmesan

Tips

• Grate your cheese by hand. Bagged shredded cheese has anti-caking agents and it can make the sauce grainy.

• Warm the milk. Cold milk + hot roux can cause lumps. Even slightly warm milk helps.

• Don’t overheat the cheese. Turn off the heat before adding cheese so it melts smooth and silky.

• Salt the pasta water. It’s the first layer of flavor in the whole dish.

• Sauce looks too thick? Add a splash of warm milk and stir until glossy again.

Variations

• Add protein: stir in shredded chicken, bacon, or diced ham.

• Add veggies: broccoli, peas, spinach, or sautéed mushrooms.

• Make it spicy: add cayenne, jalapeños, or a spoon of hot sauce.

• Extra creamy: add 4 ounces cream cheese with the cheddar.

• Baked mac: pour into a dish, top with buttery panko, bake until golden.

FAQ

Mac and Cheese

Classic creamy mac and cheese with a smooth stovetop cheese sauce and an optional crunchy baked topping.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1 pound elbow macaroni (or cavatappi)
• 4 tbsp unsalted butter
• 1/4 cup all purpose flour
• 3 cups milk
• 1 cup half and half (or more milk)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp garlic powder (optional)
• 1/2 tsp smoked paprika (optional)
• 1/4 tsp Dijon mustard (optional)
• 4 cups freshly grated cheddar cheese
• 1 cup freshly grated mozzarella (or more cheddar)
• 1/2 cup freshly grated Parmesan (optional)

Optional topping (for baking)

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp Parmesan

Method

 

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook macaroni until just barely al dente. Drain and set aside.
2. Make the roux. In the same pot (or a large saucepan), melt butter over medium heat. Whisk in flour and cook 1 minute, whisking constantly.
3. Build the sauce. Slowly whisk in milk and half and half until smooth. Cook 3 to 5 minutes, whisking often, until the sauce thickens enough to coat a spoon. Whisk in salt, garlic powder, paprika, and Dijon if using.
4. Add the cheese. Turn off the heat. Add cheddar, mozzarella, and Parmesan, a handful at a time, whisking until fully melted and smooth.
5. Combine. Add cooked pasta and stir until evenly coated. Taste and adjust salt.
6. Serve. Serve immediately for the creamiest texture.

Optional baked finish

1. Bake. Heat oven to 400F. Pour mac into a greased 9x13 baking dish. Mix panko with melted butter and Parmesan, then sprinkle on top. Bake 10 to 15 minutes until bubbly and golden.

Notes

• Freshly grated cheese melts best and keeps the sauce smooth.
• For a looser sauce, add an extra splash of warm milk before serving.
• If baking, slightly undercook the pasta so it doesn’t get soft in the oven.

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