Creamy Macaroni and Cheese

My roommate Sophies grandmother used to ship us care packages with homemade mac and cheese frozen in gallon containers during our first apartment year together. Wed eat it straight from the container standing in the kitchen at midnight.

I made this for my little brothers birthday one year when he was going through a picky eating phase. He asked for it every single week after that night and I eventually taught him how to make the roux himself.

Ingredients

• Elbow macaroni: The curves catch cheese sauce perfectly so every bite is loaded
• Unsalted butter: Starting with unsalted lets you control exactly how salty the final dish becomes
• All-purpose flour: This builds the roux foundation that thickens your sauce into silk
• Whole milk warmed: Cold milk can make the roux seize up so warming it prevents lumpy disasters
• Sharp cheddar cheese: The sharper the cheese the more flavor impact without needing pounds of it
• Gruyère cheese: This optional addition brings nutty depth that makes people wonder whats different
• Mustard powder: It disappears into the background but somehow makes cheese taste more cheesy
• Black pepper: Freshly cracked adds little sparks of heat that cut through the richness
• Panko breadcrumbs: These create an extra crunchy topping that stays crisp longer than regular crumbs
• Parmesan cheese: Salty and umami rich it adds another layer to the crispy topping

Instructions

Get your oven ready:

Preheat to 200°C (400°F) if you are planning the baked version with that golden crust

Cook the pasta:

Boil salted water and cook macaroni until just shy of al dente since it will finish in the sauce

Build your roux:

Melt butter over medium heat then whisk in flour constantly for a minute or two until it turns smooth and smells slightly nutty

Create the cheese sauce:

Whisk in warm milk gradually until smooth then let it bubble and thicken for about four minutes before removing from heat

Melt in the cheese:

Stir in cheddar and Gruyère until completely melted then add mustard powder pepper and salt

Combine everything:

Pour the drained macaroni into the cheese sauce and stir until every piece is coated

Top it off:

Mix breadcrumbs with melted butter and Parmesan then sprinkle evenly over the pasta

Bake until golden:

Cook for fifteen to twenty minutes until the topping is golden brown and crisp

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This became our snow day tradition growing up whenever school was cancelled. My dad would let us add extra cheese on top and wed all watch it brown through the oven door.

Making It Extra Creamy

Some days I swap out half the milk for heavy cream when I want something incredibly indulgent. The sauce becomes almost velvety and coats the pasta differently than milk alone.

Stovetop Versus Baked

Stovetop mac and cheese is faster and somehow more comforting in its immediacy. But that baked version with the crispy topping hits a different satisfaction entirely when you have the extra time.

Customization Ideas

Bacon bits folded into the pasta before baking add smoky crunch throughout. Caramelized onions bring sweetness that balances the sharp cheese beautifully.

• Add a pinch of cayenne if you like subtle heat that builds
• Try different cheese combinations like fontina or smoked gouda
• A splash of hot sauce in the béchamel works wonders

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Some recipes are just worth the extra dishes and this one always proves it.

Recipe Q&A

→ What type of cheese works best?

Sharp cheddar provides the most robust flavor profile, while Gruyère or mozzarella adds exceptional creaminess. Feel free to experiment with combinations like aged Gouda, Swiss, or Monterey Jack for unique variations.

→ Can I make this ahead?

Absolutely. Prepare the dish through step 6, cover tightly, and refrigerate for up to 24 hours. When ready to serve, add the topping and bake, extending the time by 10–15 minutes if chilled.

→ How do I prevent grainy sauce?

Use room-temperature ingredients, grate cheese fresh from blocks rather than using pre-shredded varieties, and stir gently over low heat. Avoid boiling the sauce once cheese is added.

→ What can I add for extra flavor?

Crispy bacon bits, caramelized onions, sautéed mushrooms, roasted broccoli, or diced ham all complement beautifully. A pinch of cayenne or hot sauce adds welcome warmth.

→ Is this freezer-friendly?

Yes. Assemble the complete dish including topping, wrap tightly in freezer-safe packaging, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.