Creamy Mac and Cheese (Printable)
Tender macaroni in rich cheddar-Gruyère sauce, ready in 40 minutes for a comforting meal.
# What You Need:
→ Pasta
01 - 10.5 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 7 oz sharp cheddar cheese, grated
06 - 2 oz Gruyère cheese, grated
07 - ½ tsp salt
08 - ¼ tsp ground black pepper
09 - ¼ tsp ground nutmeg
10 - 1 tsp Dijon mustard
→ Breadcrumb Topping
11 - ½ cup breadcrumbs
12 - 1 tbsp unsalted butter, melted
13 - 2 tbsp Parmesan cheese, grated
# Steps:
01 - Preheat oven to 400°F. Butter a baking dish and set aside.
02 - Bring a large pot of generously salted water to a rolling boil. Add elbow macaroni and cook until just al dente according to package directions. Drain well and set aside.
03 - In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually pour in the warmed milk while whisking vigorously to prevent lumps. Continue cooking and stirring for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the pan from heat. Stir in the grated cheddar, Gruyère, salt, pepper, nutmeg, and Dijon mustard until all cheese is fully melted and the sauce is silky smooth.
06 - Fold the drained macaroni into the cheese sauce, stirring gently until every noodle is evenly coated.
07 - Transfer the macaroni mixture to the prepared baking dish. In a small bowl, combine breadcrumbs, melted butter, and grated Parmesan. Sprinkle evenly over the top. Bake for 15 to 20 minutes until the topping is golden brown and the edges are bubbly.
08 - Let rest for 5 minutes before serving. Garnish with additional grated cheese or fresh herbs if desired.
# Expert Advice:
01 -
- The sauce stays velvety and smooth instead of breaking or turning grainy, which is a small miracle in a stovetop mac and cheese.
- It comes together in about forty minutes, most of which is just stirring and watching, so even a tired weeknight feels manageable.
02 -
- Add the cheese off the heat, not while the pan is still on the burner, because direct heat causes the sauce to break and turn oily instead of smooth.
- Grate your own cheese from a block rather than using pre shredded bags, since the anti caking powder on packaged shredded cheese prevents proper melting.
03 -
- Under salt the pasta water slightly since the cheese sauce carries plenty of salt on its own, and you can always add more but cannot take it away.
- A tiny squeeze of lemon juice at the end brightens the entire dish and makes the cheese flavor taste even more vibrant.