Creamy Macaroni Cheese Classic (Print Version)

Tender macaroni coated in a rich, velvety cheese sauce, baked or stovetop for comforting indulgence.

# Ingredient List:

→ Pasta

01 - 12 oz elbow macaroni

→ Béchamel Sauce

02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 1 cup heavy cream

→ Cheese Mixture

06 - 2 cups sharp cheddar cheese, grated
07 - ¾ cup Gruyère or Swiss cheese, grated
08 - ½ cup Parmesan cheese, finely grated
09 - 1 tsp Dijon mustard
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ½ tsp salt
13 - ¼ tsp freshly ground black pepper
14 - Pinch of cayenne pepper (optional)

→ Topping (for baked version)

15 - ½ cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 2 tbsp Parmesan cheese, grated

# How-To Steps:

01 - Preheat oven to 400°F. Grease a medium baking dish (approximately 2-quart capacity).
02 - Boil macaroni in salted water until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook, stirring, for 1–2 minutes until lightly golden without browning.
04 - Gradually whisk in warmed milk and cream until smooth. Simmer gently, stirring constantly, until sauce thickens, about 4–5 minutes.
05 - Lower heat to low. Stir in Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional cayenne.
06 - Add cheddar, Gruyère, and Parmesan in batches, stirring until fully melted and smooth.
07 - Fold cooked macaroni into the cheese sauce until evenly coated.
08 - Serve immediately as a creamy stovetop dish, optionally topped with extra cheese.
09 - Transfer mixture to prepared baking dish. Combine panko breadcrumbs with melted butter and Parmesan; sprinkle evenly over top. Bake for 20–25 minutes until golden and bubbly. Allow to rest 5 minutes before serving.

# Helpful Tips:

01 -
  • The three-cheese blend creates a depth that storebought versions can't touch, with sharp cheddar cutting through the richness like a seasoned friend keeps you honest.
  • It works both ways—creamy on the stovetop for immediate gratification or golden-crusted from the oven when you want to impress someone.
  • Comes together in under an hour, which means you can feed people something that tastes like you spent all day on it.
02 -
  • The béchamel is everything; if it's too thin, your mac and cheese will be soupy, but if you cook it long enough while stirring, it'll thicken perfectly and coat the pasta like silk.
  • Warm your milk before adding it to the roux or you'll end up fighting lumps, and take the pan off direct heat before adding cheese so it melts smoothly instead of getting grainy.
  • Don't skip the resting time after baking; it transforms the whole dish from molten lava to something you can actually serve without it running all over the plate.
03 -
  • Grate your cheese fresh instead of using pre-shredded if you can; the anti-caking agents in packaged cheese can make your sauce grainy and separate.
  • If your sauce breaks or looks grainy, whisk in a splash of cold milk off heat and you'll often be able to rescue it.
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