Pin It The smell of browned butter and melting cheese still makes me stop whatever I'm doing. One winter evening, I threw this together after a long day, not expecting much, and watched my family go completely silent at the table. The creamy sauce clung to every piece of pasta, and that crispy, golden top crackled under the spoon. I realized then that some recipes don't need to be fancy to feel like home.
I made this for a potluck once, worried it was too simple. By the time I looked up, the dish was scraped clean, and three people asked for the recipe. One friend admitted she ate it cold from the fridge at midnight. That's when I knew this wasn't just dinner, it was the kind of thing people remember.
Ingredients
- Elbow macaroni: The curved shape traps all that creamy sauce perfectly, and cooking it just shy of tender keeps it from turning mushy in the oven.
- Unsalted butter: I use unsalted so I can control the salt level, especially since the cheeses bring their own.
- All-purpose flour: This builds the roux that thickens the sauce without any weird aftertaste or graininess.
- Whole milk, warmed: Warming it first prevents lumps and helps the sauce come together faster and smoother.
- Dijon mustard: Just a teaspoon adds a subtle tang that makes the cheese flavor pop without tasting mustardy.
- Garlic powder and onion powder: These add depth without the risk of burning fresh garlic in the sauce.
- Salt and black pepper: Season thoughtfully, tasting as you go, because the cheese will add saltiness too.
- Sharp cheddar cheese, grated: Sharp cheddar brings bold flavor and melts into the sauce like a dream.
- Gruyere cheese, grated: This adds a nutty, slightly sweet richness that makes the dish feel grown up.
- Panko breadcrumbs: They crisp up beautifully in the oven and give you that irresistible golden crunch on top.
- Parmesan cheese, grated: A little sprinkled into the topping adds an extra savory punch.
Instructions
- Prep the oven and dish:
- Set your oven to 180°C (350°F) and butter a big baking dish generously. This keeps everything from sticking and makes cleanup easier later.
- Cook the pasta:
- Boil the macaroni in well-salted water until it's just shy of fully cooked, then drain it. It'll finish cooking in the oven, soaking up all that cheesy goodness.
- Make the roux:
- Melt the butter over medium heat, whisk in the flour, and stir constantly for a minute or two until it smells toasty and turns pale gold. This is the foundation of a smooth, lump-free sauce.
- Build the cheese sauce:
- Slowly pour in the warmed milk, whisking constantly, and cook until the sauce thickens enough to coat a spoon. Stir in the mustard, garlic powder, onion powder, salt, pepper, then the grated cheeses until everything melts into a silky, golden pool.
- Combine pasta and sauce:
- Fold the drained macaroni into the cheese sauce, making sure every piece is coated. It should look almost too saucy, but trust me, the pasta will drink it up.
- Transfer to the baking dish:
- Pour the whole creamy mixture into your prepared dish and spread it out evenly.
- Prepare the topping:
- Toss the panko with melted butter and Parmesan, then scatter it over the top. This is what gives you that golden, crunchy crust everyone fights over.
- Bake and rest:
- Slide the dish into the oven and bake for 25 to 30 minutes until the top is golden and the edges are bubbling. Let it sit for five minutes so the sauce settles and doesn't run everywhere when you scoop it.
Pin It I remember the first time I pulled this out of the oven and saw the top all bubbly and bronze. My daughter peeked over the counter and said it looked like treasure. She wasn't wrong. We sat around the table, scraping up every cheesy bit, and I realized this dish had become our shorthand for comfort, for celebration, for love without saying a word.
How to Get the Perfect Creamy Texture
The key is in the roux and the milk temperature. If you add cold milk to hot butter and flour, it seizes up and turns lumpy. I learned this the hard way after serving a grainy sauce to guests once. Now I warm the milk gently on the stove or in the microwave, and the sauce comes together like silk every single time. Whisk constantly as you pour, and don't rush it.
Choosing the Right Cheeses
Sharp cheddar gives you that classic mac and cheese flavor, but adding Gruyere takes it somewhere special. The first time I tried it, I was skeptical, but the nutty sweetness balanced the sharpness perfectly. If you can't find Gruyere, try fontina or even a good quality Swiss. Just make sure to grate your own cheese, the pre-shredded stuff has coatings that can make the sauce grainy and weird.
Storing and Reheating Leftovers
This keeps beautifully in the fridge for up to four days. I store it in an airtight container and reheat individual portions in the microwave with a splash of milk to loosen the sauce. If you're reheating the whole dish, cover it with foil and bake at 160°C (325°F) until warmed through, then uncover for the last few minutes to crisp the top again. Honestly, sometimes I think it tastes even better the second day.
- Add a tablespoon of milk when reheating to bring back the creaminess.
- For a crispy top on leftovers, pop them under the broiler for a minute or two.
- Freeze individual portions in foil containers for quick weeknight dinners later.
Pin It Every time I make this, someone asks for seconds, and I always say yes. There's something about watching people enjoy food you made with your own hands that never gets old.
Recipe FAQs
- → How do I avoid a lumpy cheese sauce?
Whisk the flour and melted butter thoroughly to form a smooth roux before gradually adding warmed milk. Stir constantly to prevent lumps.
- → Can I use other cheeses instead of cheddar and Gruyère?
Yes, cheeses like mozzarella, Monterey Jack, or gouda can be used to vary the flavor and texture.
- → What is the purpose of Dijon mustard in the sauce?
Dijon mustard adds a subtle tang and depth, enhancing the richness of the cheese sauce without overpowering it.
- → How do I ensure the macaroni is perfectly cooked before baking?
Cook the macaroni just shy of al dente; it will finish cooking in the oven without becoming mushy.
- → Can the panko topping be omitted or replaced?
Yes, you can skip the topping or replace it with crushed crackers or nuts for a different crunchy texture.