Creamy Mac and Cheese
This indulgent, restaurant-quality mac and cheese features a silky, three-cheese sauce coating every bit of perfectly cooked pasta. It is the gold standard for comfort food, finished with a golden, buttery crumb topping.
- Prep time: 14 minutes
- Cook time: 32 minutes
- Total time: 46 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: American
Ingredients
- 1 pound elbow macaroni
- 0.5 cup unsalted butter
- 0.5 cup all-purpose flour
- 4 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan, grated
- 1 teaspoon Dijon mustard
- 0.5 teaspoon smoked paprika
- 0.5 cup panko breadcrumbs
Instructions
- Preheat your oven to 375 degrees F and butter a 9x13 baking dish.
- Boil the pasta in salted water until just al dente, then drain.
- In a large pot, melt the butter and whisk in flour to create a roux.
- Gradually whisk in the milk and cook until the sauce thickens.
- Remove from heat and stir in the cheeses, mustard, and paprika until smooth.
- Fold in the cooked pasta and pour the mixture into the prepared dish.
- Top with panko breadcrumbs and extra Parmesan.
- Bake for 20 minutes until bubbly and the top is golden brown.
Tips
- Always shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Cook the pasta one minute less than the package instructions so it does not get mushy in the sauce.
- Adding a touch of Dijon mustard enhances the sharpness of the cheddar.
Frequently Asked Questions
Can I freeze this?
Yes, freeze before baking and add 15 minutes to the baking time when cooking from frozen.
Why is my sauce grainy?
This happens if the cheese is added while the sauce is boiling; remove from heat first.
What other cheeses can I use?
Fontina or Monterey Jack are excellent melting substitutes for Gruyere.