Creamy Mac and Cheese (Print Page)

Tender pasta in a rich, velvety homemade cheese sauce with sharp and mild cheddar.

# What You Need:

→ Pasta

01 - 10.5 oz elbow macaroni

→ Cheese Sauce

02 - 2 cups whole milk
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1 cup sharp cheddar cheese, grated (about 3.5 oz)
06 - 1 cup mild cheddar cheese, grated (about 3.5 oz)
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste

→ Topping (Optional)

09 - 1/4 cup breadcrumbs
10 - 1 tbsp butter, melted
11 - 2 tbsp Parmesan cheese, grated

# Directions:

01 - Preheat oven to 350°F if preparing the baked version with breadcrumb topping.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until a smooth roux forms and turns slightly golden.
04 - Gradually pour in the whole milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 4–5 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
05 - Reduce heat to low. Add both sharp and mild cheddar cheeses along with Dijon mustard. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and black pepper to taste.
06 - Fold the cooked macaroni into the cheese sauce, stirring gently until every noodle is evenly coated.
07 - For a baked version, transfer the mixture to a greased baking dish. Combine breadcrumbs, melted butter, and grated Parmesan in a small bowl, then sprinkle evenly over the top. Bake for 15–20 minutes until the crust is golden and bubbling.
08 - Let rest for 2–3 minutes before serving hot.

# Expert Tips:

01 -
  • The double cheddar approach with both sharp and mild creates a sauce that has depth without tasting aggressively cheesy.
  • It comes together in under an hour and reheats beautifully the next day for lunch.
  • The optional breadcrumb topping adds a crunchy contrast that takes this from weeknight side dish to something worthy of a gathering.
02 -
  • Add the cheese off the heat or on the lowest setting because boiling hot liquid makes cheese separate and turn grainy instead of smooth.
  • Grate your own cheese from a block since pre-shredded bags are coated in anti-caking powder that prevents proper melting.
03 -
  • A small splash of the starchy pasta water saved before draining can loosen a sauce that has become too thick during baking.
  • Letting the finished dish rest for five minutes before serving allows the sauce to set slightly and makes for better plating.

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