Creamy Macaroni Cheese Classic (Printable Version)

Tender pasta coated in rich béchamel and blended cheeses, baked or creamy stovetop style.

# Components:

→ Pasta

01 - 12 oz elbow macaroni

→ Béchamel Sauce

02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 1 cup heavy cream

→ Cheese Mixture

06 - 2 cups sharp cheddar cheese, grated
07 - ¾ cup Gruyère cheese, grated
08 - ½ cup Parmesan cheese, finely grated
09 - 1 tsp Dijon mustard
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ½ tsp salt
13 - ¼ tsp freshly ground black pepper
14 - Pinch of cayenne pepper (optional)

→ Topping (for baked version)

15 - ½ cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 2 tbsp Parmesan cheese, grated

# Method Steps:

01 - Preheat oven to 400°F. Lightly grease a 2-quart baking dish.
02 - Boil elbow macaroni in salted water until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden, avoiding browning.
04 - Gradually whisk in warm whole milk and heavy cream until smooth. Simmer gently, stirring constantly, until thickened, about 4–5 minutes.
05 - Reduce heat to low. Stir in Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper.
06 - Add cheddar, Gruyère, and Parmesan cheeses in batches, stirring until melted and smooth.
07 - Fold cooked macaroni into cheese sauce until evenly coated.
08 - For stovetop mac and cheese, serve immediately, garnished with extra cheese if desired.
09 - For baked mac and cheese, transfer mixture to prepared baking dish. Combine panko breadcrumbs, melted butter, and Parmesan cheese; sprinkle evenly over top.
10 - Bake at 400°F for 20–25 minutes until topping is golden and bubbling. Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • It's genuinely creamy without tasting heavy or pretentious—just honest, delicious comfort food.
  • You control whether it's a quick stovetop moment or a golden-topped baked masterpiece depending on your mood.
  • The three-cheese blend creates a depth that regular mac and cheese could never achieve, and people always ask what you did differently.
02 -
  • Temperature is everything when making béchamel—warm milk whisked into a proper roux means no lumps, and that one choice changes everything about the texture.
  • Don't rush the cheese melting or you'll end up with separated, grainy sauce; adding it gradually and stirring constantly keeps it smooth and glossy.
  • If you're baking it, undercooking the pasta by a minute or two isn't optional—it's the difference between creamy and mushy.
03 -
  • If your sauce breaks or looks grainy, don't panic—take it off heat, let it cool slightly, and whisk in a tablespoon of cold cream to bring it back together.
  • Make extra and refrigerate it—cold mac and cheese can be reheated gently in the oven with a splash of milk, or even pan-fried into crispy patties if you're feeling creative.
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