Mac and Cheese Recipe
Creamy, cheesy mac and cheese with the perfect texture. Choose stovetop simplicity or bake for a crispy top. A must-have comfort recipe.
Equipment
- - Large pot
- Whisk
- Measuring cups & spoons
- Cheese grater
- 9×13 baking dish (optional)
Ingredients
- 1 lb elbow macaroni or cavatappi
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk or 2 cups milk + 1 cup evaporated milk
- 12 oz sharp cheddar freshly shredded
- 4 oz Gruyere or Monterey Jack shredded
- ½ cup Parmesan cheese divided
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp hot sauce optional
- Salt and pepper to taste
- 2 oz cream cheese optional
- Baked Topping optional
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- Remaining Parmesan
Instructions
- Boil pasta until just under al dente. Reserve 1 cup pasta water and drain.
- Melt butter in a pot, whisk in flour, and cook 1–2 minutes.
- Gradually whisk in milk and simmer until thickened, 5–7 minutes.
- Stir in seasonings and cream cheese (if using). Remove from heat.
- Add shredded cheddar, Gruyere, and half the Parmesan. Stir until melted.
- Fold in cooked pasta. Thin with pasta water if needed.
- For stovetop, let rest 3 minutes and serve.
- For baked, transfer to dish, top with panko and Parmesan mixture, and bake at 375°F for 15–20 minutes.
Notes
Freshly shred cheese for best melt
Use pasta water to adjust consistency
Optional: Add bacon, veggies, or swap cheeses