Creamy Macaroni and Cheese (Printable)
Tender pasta combined with a rich, creamy cheese sauce, perfect for a comforting meal.
# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/4 cup all-purpose flour
04 - 3 cups warm whole milk
05 - 1/2 cup heavy cream
06 - 2 cups shredded sharp cheddar cheese
07 - 1/2 cup shredded Gruyère cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1 tsp Dijon mustard
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
→ Optional Topping
14 - 1/2 cup panko breadcrumbs
15 - 1 tbsp melted butter
16 - 2 tbsp grated Parmesan cheese
# How to Make It:
01 - Preheat oven to 350°F if using the topping. Lightly grease a 2-quart baking dish as needed.
02 - Boil a large pot of salted water. Cook macaroni until al dente according to package directions. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until lightly golden.
04 - Gradually whisk in warm milk and cream. Stir constantly until thickened, about 4-5 minutes.
05 - Reduce heat to low. Stir in cheddar, Gruyère, and mozzarella until fully melted. Add Dijon mustard, garlic powder, onion powder, salt, and black pepper.
06 - Add cooked macaroni to the sauce and gently fold until well coated.
07 - Transfer mixture to prepared baking dish. Combine panko, melted butter, and Parmesan; sprinkle over top. Bake for 15-20 minutes until golden and bubbly.
# Expert Suggestions:
01 -
- This recipe turns simple ingredients into a velvety, cheesy dream that feels like a comforting secret shared between friends
- The balance of sharp cheddar with melty Gruyère and mozzarella creates layers of flavor that keep everyone asking for seconds
02 -
- Warming the milk and cream before adding them prevents lumps and helps create a velvety sauce
- Letting the cheese melt slowly over low heat keeps the sauce silky rather than grainy
03 -
- Use a whisk constantly when adding milk to avoid lumps in your roux-based sauce
- The Dijon mustard is the secret that brightens the cheese flavors and keeps the sauce from tasting flat