Creamy Mac And Cheese (Printable)
Elbow pasta in a velvety cheddar sauce with an optional golden breadcrumb topping—easy, comforting weeknight fare.
# What You’ll 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
06 - 1 cup mild cheddar cheese, grated
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste
→ Topping
09 - 1/4 cup breadcrumbs
10 - 1 tbsp butter, melted
11 - 2 tbsp Parmesan cheese, grated
# How To Make It:
01 - Preheat the oven to 350°F. Grease a baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
03 - In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until a smooth roux forms.
04 - Gradually whisk in the whole milk, pouring slowly to prevent lumps. Simmer, whisking constantly, until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes.
05 - Reduce the heat to low. Add both cheddar cheeses and the Dijon mustard, stirring until completely melted and smooth. Season with salt and black pepper to taste.
06 - Fold the cooked macaroni into the cheese sauce, stirring gently until every piece is evenly coated.
07 - Transfer the macaroni mixture to the prepared baking dish. In a small bowl, combine the breadcrumbs, melted butter, and grated Parmesan. Sprinkle evenly over the top. Bake for 15 to 20 minutes until the topping is golden brown and crispy.
08 - Remove from the oven and let rest for 5 minutes. Serve hot.
# Expert Tips:
01 -
- The double cheddar trick, sharp for depth and mild for that gooey stretch, changes everything you thought you knew about homemade cheese sauce.
- It reheats beautifully the next day, if you even have leftovers, which in my experience is a big if.
02 -
- Grate your own cheese rather than using pre shredded bags, the anti caking agents on store bought shreds will make your sauce grainy instead of smooth.
- Adding the cheese off the heat or on very low prevents the sauce from breaking and turning oily, patience wins here.
03 -
- Make a double batch of just the cheese sauce and freeze half, it thaws perfectly and turns a random weeknight into something special with almost no effort.
- A pinch of garlic powder and a tiny shake of smoked paprika in the sauce will make people think you spent hours on something that took you twenty minutes.