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Mac and cheese

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
Cook Time 20 minutes
Total Time 30 minutes
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.