My quest for the perfect mac and cheese began in culinary school, where I learned that the secret lies in the ratio of cheeses and a properly made roux. This recipe, refined over countless family dinners, creates that elusive combination of creamy sauce and crispy top that makes mac and cheese irresistible.

Prep Time: 20 minutes | Cook Time: 30 minutes
Serves: 8 portions
Calories: 485 per serving

Why You’ll Love This Recipe

This isn’t your boxed mac and cheese – it’s a luxuriously creamy, perfectly cheesy casserole with a golden-brown crispy top. The combination of sharp cheddar, gruyere, and parmesan creates depth of flavor, while the bechamel base ensures a silky-smooth sauce that won’t break or become grainy.

Ingredients & Equipment

For the Sauce:

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups whole milk
• 2 cups sharp cheddar, grated
• 1 cup gruyere, grated
• ½ cup parmesan, grated
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg

For the Pasta:

• 1 pound elbow macaroni
• Salt for pasta water

For the Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• ¼ cup parmesan

Equipment:

• 9×13 baking dish
• Large pot
• Whisk
• Box grater
• Colander
• Medium saucepan

Step-by-Step Instructions

1. Prep:

• Preheat oven to 375°F
• Grate cheeses
• Butter baking dish

1. Cook Pasta:

• Boil in salted water
• Cook 2 minutes less than package
• Drain, don’t rinse

1. Make Sauce:

• Melt butter, add flour
• Cook roux 1 minute
• Gradually whisk in milk
• Simmer until thickened

1. Add Cheese:

• Remove from heat
• Add cheeses gradually
• Season with salt, pepper, nutmeg

1. Assemble:

• Combine pasta and sauce
• Transfer to baking dish
• Top with breadcrumb mixture

1. Bake:

• 25-30 minutes until bubbly
• Broil 2-3 minutes for golden top

Tips & Variations

Expert Tips:

• Grate cheese fresh – pre-shredded won’t melt properly
• Undercook pasta slightly
• Let rest 10 minutes before serving

Common Substitutions:

• Gruyere → fontina or swiss
• Whole milk → 2% milk
• Panko → regular breadcrumbs
• Elbow → any short pasta

Troubleshooting Guide:

• Grainy sauce: Heat too high
• Too thick: Add warm milk
• Too thin: Cook longer
• Broken sauce: Added cheese too quickly

Variations:

• Add bacon or ham
• Mix in roasted vegetables
• Add truffle oil
• Spice with jalapeños

Storage

Keeps in refrigerator up to 4 days. Reheat covered at 350°F with splash of milk. Can freeze up to 2 months. Thaw overnight before reheating.

FAQs

Can I make ahead?
Yes, assemble and refrigerate up to 24 hours. Add 10 minutes to bake time.

Why isn’t my sauce smooth?
Most likely cheese added too quickly or heat too high.

Can I double the recipe?
Yes, use larger pan and increase bake time by 10-15 minutes.

Best cheese combination?
Sharp cheddar for flavor, gruyere for melt, parmesan for depth.

How do I prevent dry mac and cheese?
Don’t overbake, and add splash of milk when reheating.

This Creamy Baked Mac and Cheese delivers everything you want: creamy sauce, perfect cheese pull, and crispy top. A comfort food classic elevated to perfection.