Save There's something about the smell of butter and flour toasting in a pan that instantly transports me back to my grandmother's kitchen, where mac and cheese wasn't just dinner—it was comfort in a bowl. I learned early on that the magic isn't in fancy ingredients or elaborate techniques, but in that moment when you whisk warm milk into a golden roux and watch it transform into something silky and luxurious. The first time I made it solo, I burned the roux and had to start over, which taught me patience and the importance of medium heat. Now, whether I'm making it creamy on the stovetop or baking it until the top is crackling with golden crumbs, this dish reminds me why simple food made with care is the most satisfying.
I'll never forget the night my roommate came home exhausted from work and one whiff of this mac and cheese cooking changed her entire mood. She sat at the counter while I finished the béchamel, watching the cheese melt into glossy ribbons, and by the time we ate, she was smiling again. That's when I realized this dish has a quiet power—it feeds more than just hunger.
Ingredients
- Elbow macaroni (350 g / 12 oz): Cooking it just shy of al dente means it won't turn mushy once it hits the creamy sauce and any heat from baking.
- Unsalted butter (3 tbsp / 45 g): The foundation of your roux; unsalted lets you control the salt level and keeps the sauce tasting bright.
- All-purpose flour (3 tbsp / 25 g): This is your thickening agent; whisking it into the butter creates a paste that will cradle the milk into something velvety.
- Whole milk (2 cups / 480 ml), warmed: Warming the milk first prevents lumps and helps it incorporate smoothly into the roux.
- Heavy cream (1 cup / 240 ml): This is what makes it taste indulgent; don't skip it or substitute with something lighter.
- Sharp cheddar cheese (200 g / 2 cups), grated: Sharp cheddar brings real flavor complexity; mild cheddar feels flat by comparison.
- Gruyère or Swiss cheese (75 g / ¾ cup), grated: Gruyère adds a subtle nuttiness and helps the sauce stay creamy rather than becoming grainy.
- Parmesan cheese (50 g / ½ cup), finely grated: This brings sharpness and helps the sauce emulsify beautifully.
- Dijon mustard (1 tsp): A small amount cuts through the richness and makes the cheese flavor pop without making it taste mustard-y.
- Garlic powder, onion powder, salt, pepper, and cayenne: These build layers of flavor; the cayenne is optional but I find it adds intrigue.
- Panko breadcrumbs (½ cup / 30 g) and butter (2 tbsp / 30 g): For the baked version, these create that golden, crunchy contrast to the creamy sauce beneath.
Instructions
- Get your pasta ready:
- Bring a large pot of salted water to a rolling boil and cook your macaroni about 1 to 2 minutes shorter than what the box says. You want it soft enough to eat but still with a slight firmness because it'll continue cooking once it mingles with the hot sauce. Drain it well and set it aside.
- Make the roux base:
- Melt your butter in a large saucepan over medium heat, then whisk in the flour, stirring constantly for about 1 to 2 minutes until it turns light golden and smells a bit nutty. Don't let it brown or you'll taste burnt flour in your sauce.
- Build the béchamel:
- Slowly pour in your warmed milk and cream while whisking steadily to avoid lumps, then keep stirring until it simmers gently and thickens enough to coat the back of a spoon, which takes about 4 to 5 minutes. This is where patience pays off; rushing means lumps.
- Season and add the mustard:
- Lower the heat to low and stir in your Dijon mustard, garlic powder, onion powder, salt, pepper, and a pinch of cayenne if you're using it. Taste it at this point and adjust seasoning because the cheese will add saltiness.
- Melt in the cheese:
- Add your cheddar, Gruyère, and Parmesan in batches, stirring after each addition until it's melted and silky. Don't dump it all in at once or you'll get a clumpy mess.
- Bring it together:
- Gently fold your cooked macaroni into the cheese sauce until every piece is coated. The mixture should look luxuriously creamy, not dry.
- Finish on the stovetop or bake:
- For creamy stovetop mac and cheese, serve it immediately with an extra sprinkle of cheese if you like. For baked, pour everything into a greased baking dish, mix your panko with melted butter and grated Parmesan, scatter it over the top, and bake at 200°C (400°F) for 20 to 25 minutes until the top is golden and the edges are bubbling.
Pin it I learned years ago that this dish tastes even better the next day, when all the flavors have gotten to know each other. Reheating a portion on the stovetop with a splash of milk brings it back to life, creamy and perfect.
Stovetop vs. Baked: Which Is Right for You?
The stovetop version comes together in about 30 minutes and tastes like pure, unadulterated comfort—glossy and rich, with nothing between you and the sauce. The baked version takes another 25 minutes but gives you that textural contrast of a crunchy golden top against the creamy middle, which some nights feels like a celebration. I make the stovetop version on weeknight nights when I want to eat soon, and I bake it when I have people coming over and want the dish to feel a little more special.
Making It Your Own
Once you master the base sauce, this dish becomes a blank canvas. I've stirred in crispy bacon bits and watched them disappear within minutes, folded in sautéed mushrooms for earthiness, and added blanched broccoli for color and nutrition without losing the creamy comfort. The three-cheese blend is my preference, but if you want something milder, Monterey Jack or mozzarella work beautifully. The Dijon mustard can be your secret; nobody will taste mustard, but everyone will say the cheese flavor is somehow brighter.
Serving and Storage
Serve it while it's hot, maybe with a crisp green salad on the side and a cold glass of Chardonnay to cut through the richness. Leftovers keep in the fridge for three days and reheat gently on the stovetop with a splash of milk to restore creaminess. You can also freeze portions for up to two months, though the texture is best if you eat it fresh.
- If the sauce seems too thick after standing, thin it with a splash of milk when reheating.
- Don't skip the warming of the milk; it's the difference between silky and lumpy.
- Taste for salt before serving because sharp cheeses vary and you might need less than you think.
Pin it Mac and cheese is one of those dishes that tastes like coming home, no matter where you are. Make it for yourself on a quiet evening or for people you love on a night that needs brightening, and let it do what it does best.
Frequently Asked Questions
- → What cheeses are used in this dish?
The sauce combines sharp cheddar, Gruyère, and Parmesan for a balanced, rich flavor.
- → How do I achieve a creamy texture without baking?
Simply cook the macaroni and toss it in the béchamel cheese sauce on the stovetop until smooth and heated through.
- → Can the breadcrumb topping be omitted?
Yes, skipping the breadcrumb topping results in a creamier, less crunchy texture, ideal for stovetop preparation.
- → What spices enhance the flavor of the cheese sauce?
Dijon mustard, garlic powder, onion powder, and a pinch of cayenne pepper add depth and subtle heat.
- → Are there suggested ingredient substitutions?
Gruyère can be replaced with Monterey Jack or mozzarella for a milder taste; extra-mature cheddar intensifies flavor.