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The Creamiest Mac and Cheese

A silky homemade cheese sauce with three cheeses, a touch of mustard and spices for depth, and the option to finish it in the oven under a golden, bubbly crust — the ultimate comfort food, ready in 30 minutes on the stovetop.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni the classic shape; shells or cavatappi hold sauce beautifully too.
  • 1/2 cup (1 stick) unsalted butter for the roux that gives the sauce its body.
  • 1/2 cup all-purpose flour whisked with the butter to thicken the sauce smoothly.
  • 4 cups whole milk warmed, whole milk makes the creamiest sauce; warm it so the roux doesn't seize.
  • 1 teaspoon Dijon mustard my secret ingredient; it deepens the cheese flavor without tasting like mustard.
  • 1/2 teaspoon garlic powder adds savory background flavor.
  • 1/2 teaspoon onion powder rounds out the sauce.
  • 1/2 teaspoon paprika for color and a whisper of warmth.
  • 1 teaspoon salt plus more to taste, season the pasta water generously too.
  • 1/2 teaspoon black pepper freshly ground is best.
  • 2 cups freshly shredded sharp cheddar cheese the backbone of the flavor. Shred it yourself!
  • 1 cup freshly shredded Gruyère cheese melts like a dream and adds nutty richness. (Monterey Jack works as a substitute.)
  • 1/2 cup freshly grated Parmesan cheese salty, savory depth.
  • 1/2 cup panko breadcrumbs + 2 tablespoons melted butter for the baked version, the crispy golden topping.

Method
 

  1. Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the elbow macaroni 1–2 minutes less than the package directs (it keeps cooking in the sauce). Drain and set aside. Don't rinse — the starch helps the sauce cling.
  2. Make the roux. In a large saucepan or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook 1–2 minutes, whisking constantly, until it smells lightly nutty and looks like wet sand.
  3. Whisk in the milk. Gradually pour in the warmed milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook 4–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
  4. Season the sauce. Whisk in the Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
  5. Melt the cheeses — off the heat. Remove the pan from the heat. Add the shredded cheddar, Gruyère, and Parmesan a handful at a time, stirring until each addition melts before adding the next. Off-heat melting keeps the sauce silky instead of grainy or oily.
  6. Combine and serve (stovetop version). Fold the drained pasta into the cheese sauce until every piece is coated. Taste and adjust salt and pepper. Serve immediately while it's gloriously creamy.
  7. Or bake it. Transfer to a greased 9×13-inch baking dish. Toss the panko with the melted butter and sprinkle evenly over the top. Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden brown. Let it rest 5 minutes before serving.