Mac and Cheese Classic (Printable)
Tender elbow pasta in a velvety cheddar sauce, with optional breadcrumb topping—ready in about 45 minutes.
# 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
→ Optional Breadcrumb Topping
09 - 1/4 cup breadcrumbs
10 - 1 tbsp melted butter
11 - 2 tbsp Parmesan cheese, grated
# Method:
01 - Preheat oven to 350°F if preparing the baked version with breadcrumb topping.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until the mixture forms a smooth roux and turns lightly golden.
04 - Gradually whisk in the whole milk, pouring slowly to prevent lumps. Simmer while whisking constantly for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Reduce heat to low. Stir in both sharp and mild cheddar cheeses along with Dijon mustard. Continue stirring until the cheeses are fully melted and the sauce is smooth. Season with salt and black pepper to taste.
06 - Add the drained macaroni to the cheese sauce and stir until every piece of pasta is evenly coated.
07 - Transfer the mixture to a greased baking dish. Combine breadcrumbs, melted butter, and grated Parmesan in a small bowl, then sprinkle evenly over the surface. Bake for 15 to 20 minutes until the topping is golden brown and crispy.
08 - Remove from oven and let rest for 2 to 3 minutes. Serve hot while the cheese sauce is still creamy.
# Insider Tips:
01 -
- The cheese sauce comes together in one pan with no fancy techniques required.
- Using both sharp and mild cheddar gives you depth and creaminess in every single bite.
02 -
- Add the cheese off the heat or it can separate and turn grainy instead of smooth.
- Grate your own cheese from a block because pre shredded bags are coated in starch that ruins the melt.
03 -
- Warm the milk slightly before adding it to the roux to prevent temperature shock and lumps.
- A pinch of garlic powder or a few drops of Worcestershire sauce in the sauce will make people ask what your secret is.