Creamy Macaroni and Cheese

Rain was tapping against my kitchen window last Tuesday when I realized nothing sounded better than the bubbling, cheese-filled comfort of homemade mac and cheese. My roommate walked in mid-simmer and immediately hovered over the pot, asking what smelled so incredible. That's the thing about really good mac and cheese—it calls people into the kitchen like nothing else. We ended up eating standing up, right by the stove, because neither of us could wait another second for it to reach the table.

I first started making this when my niece declared that boxed mac and cheese was the only thing she'd eat. Challenge accepted. The first time she tried this version, she went completely silent—then asked if I could teach her how to make it herself. Now she requests it for every family gathering, and honestly, I'm just glad I won the mac and cheese wars. The best part is watching someone take that first bite and realize what they've been missing.

Ingredients

• 250 g (8 oz) elbow macaroni: The curves catch cheese sauce perfectly and feel nostalgic in every bite
• 2 tbsp unsalted butter: Start with a good quality butter since it forms the foundation of your sauce
• 2 tbsp all-purpose flour: This creates the roux that thickens everything into velvety perfection
• 500 ml (2 cups) whole milk, warmed: Room temperature or slightly warmed milk prevents lumps from forming
• 200 g (2 cups) sharp cheddar cheese, grated: Sharp cheddar gives the boldest flavor and the smoothest melt
• 50 g (½ cup) Gruyère or mozzarella cheese, grated: This optional addition makes the sauce incredibly creamy and adds sophisticated depth
• ½ tsp mustard powder: The secret ingredient that amplifies cheese flavor without tasting mustardy
• ¼ tsp ground black pepper: Freshly cracked adds a subtle warmth that cuts through the richness
• ½ tsp salt: Adjust based on how salty your cheese is
• 40 g (⅓ cup) panko breadcrumbs: These create the most irresistibly crispy, golden topping
• 1 tbsp unsalted butter, melted: Tossing melted butter with breadcrumbs makes them toast up beautifully
• 2 tbsp grated Parmesan cheese: Adds a savory, salty crunch to the topping

Instructions

Get your oven ready if baking:

Preheat to 200°C (400°F) and position a rack in the center for even browning.

Cook the pasta just right:

Boil salted water and cook macaroni for 1–2 minutes less than the package directs, since it will finish cooking in the sauce.

Build your roux base:

Melt butter over medium heat, whisk in flour, and stir constantly for 1–2 minutes until it smells slightly nutty.

Create the creamy sauce:

Slowly pour in warm milk while whisking, then cook 3–4 minutes until it bubbles and coats the back of a spoon.

Melt in the cheese:

Remove from heat and stir in cheddar and Gruyère until completely smooth, then add mustard powder, pepper, and salt.

Combine everything:

Pour drained macaroni into the cheese sauce and fold until every piece is coated.

Add the crispy topping:

Mix panko with melted butter and Parmesan, then sprinkle evenly over the mac and cheese in your baking dish.

Bake until golden:

Cook for 15–20 minutes until the top is browned and crisp, then let rest 5 minutes before serving.

Save

My friend Sarah showed up at my door last month with fresh bread and a craving. We baked this in my tiny apartment oven, and the smell filled every corner. We ate on the floor with the bread, and she admitted it was better than any restaurant version she'd tried. Sometimes the simplest meals create the best moments.

Making It Your Own

Substitute half the milk with heavy cream for an even richer sauce that feels restaurant-worthy. I've also added caramelized onions or crispy bacon bits before baking, and both additions transform this into something completely new while still feeling like home. For a grown-up twist, try grating in some smoked gouda along with your cheddar.

The Baked Versus Stovetop Debate

Baked mac and cheese has that incredible crispy topping and slightly deeper, concentrated flavor from oven time. Stovetop is faster, creamier, and ready in under 30 minutes—perfect for weeknights when comfort is needed immediately. I usually bake half for dinner and save the unbaked portion in the fridge for an easy meal later in the week.

Serving Ideas

This pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Roasted broccoli or Brussels sprouts on the side make it feel like a complete meal. For a comfort dinner, serve alongside garlic bread or a crusty baguette for soaking up any extra sauce.

• Serve it straight from the baking dish for maximum casual vibes
• Top with fresh herbs like parsley or chives for color contrast
• A pinch of paprika mixed into the breadcrumbs gives them a golden-red hue

Save

Whether you're feeding a crowd on a cold night or just treating yourself to something deeply satisfying, this mac and cheese is always the right choice. Enjoy every bite.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. Prepare the sauce and pasta separately, then combine and refrigerate for up to 24 hours. When ready to serve, top with breadcrumbs and bake at 200°C for 20-25 minutes until heated through and golden.

→ What cheeses work best?

Sharp cheddar provides the classic flavor profile, but Gruyère adds nutty depth and superior melt. Fontina, Gouda, or aged provolone also work beautifully. Avoid pre-shredded cheese which contains anti-caking agents that can make sauce grainy.

→ Why cook pasta less than package directions?

Removing macaroni 1-2 minutes early prevents mushy results since it continues cooking in the hot sauce and during baking. This ensures perfectly tender pasta that holds its shape rather than becoming overly soft.

→ Can I freeze leftovers?

Yes, portions freeze well for up to 3 months. Cool completely, transfer to airtight containers, and freeze. Thaw overnight in the refrigerator, then reheat in the oven at 180°C with a splash of milk to restore creaminess.

→ How do I prevent grainy cheese sauce?

Use warm (not cold) milk when adding to the roux, and remove the pan from heat before stirring in cheese. High heat can cause cheese to separate and become grainy. Grate cheese from blocks for smoothest melting results.