Best Mac and Cheese Recipe

I’ve perfected this mac and cheese recipe through years of testing, and it’s become my go-to comfort dish for both family dinners and special occasions. The combination of three carefully selected cheeses creates a sauce that’s incredibly smooth and rich, while the crispy Panko topping adds that essential textural contrast. If you’re tired of boxed varieties or grainy homemade attempts, I’ll show you how to achieve restaurant-quality results in your own kitchen.

Recipe

This isn’t just any mac and cheese recipe – it’s the creamy, dreamy comfort food of your dreams that I’ve perfected after countless kitchen experiments. With its velvety cheese sauce, perfectly al dente pasta, and that irresistible golden-brown crust, this version strikes the perfect balance between classic nostalgia and gourmet indulgence.

The secret lies in my signature blend of sharp cheddar, smooth Gruyere, and a touch of nutty Parmesan, creating layers of complex flavor that’ll make your taste buds dance. I’ve served this at everything from casual family dinners to fancy dinner parties, and it never fails to earn rave reviews and recipe requests.

What makes this recipe truly special is the combination of my grandmother’s time-tested technique with a few modern twists – like adding a splash of white wine and a hint of mustard powder to intensify the cheese flavor. Whether you’re a mac and cheese purist or an adventurous foodie, this recipe delivers that perfect combination of creamy, cheesy goodness wrapped in comfort that’ll have everyone coming back for seconds.

Ingredients

Crafting the perfect mac and cheese starts with selecting the right ingredients – ones that create that irresistible combination of creamy, sharp, and indulgent flavors. The secret lies in using a blend of quality cheeses and creating a silky-smooth sauce base. While you can experiment with different cheese combinations, some core ingredients are non-negotiable for achieving that classic, comforting taste.

• 1 pound elbow macaroni (or medium shells for better sauce-catching ability)
• 8 ounces sharp cheddar, freshly grated
• 6 ounces Gruyère, freshly grated (can substitute with Gouda)
• 4 ounces Parmesan cheese, freshly grated
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk (2% works, but whole milk creates superior creaminess)
• 1 cup heavy cream
• 1 teaspoon mustard powder (crucial for depth)
• 1/4 teaspoon cayenne pepper (optional, for subtle heat)
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

For the topping:

• 1 cup Panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup grated Parmesan
• 1 tablespoon fresh thyme (optional but recommended)

How to Make the Best Creamy Homestyle Mac & Cheese

• Boil pasta in heavily salted water for 8-10 minutes until al dente. Drain but don’t rinse – the starch helps the sauce stick. Reserve 1 cup of pasta water before draining in case you need to adjust sauce consistency later.
• Create a roux by melting butter in a large saucepan over medium heat. Once melted, whisk in flour and cook for 2-3 minutes until it smells nutty and turns light golden brown. This step prevents any raw flour taste in your final sauce.
• Gradually add warm milk to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens enough to coat the back of a spoon, about 5-7 minutes. The sauce should be smooth and silky, not grainy or too thick.
• Remove pan from heat and stir in shredded cheeses gradually, handful by handful. Never add cold cheese all at once as this can make your sauce grainy. Mix until completely melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
• Fold cooked pasta into the cheese sauce, ensuring each piece is well-coated. If sauce seems too thick, add reserved pasta water tablespoon by tablespoon until desired consistency is reached.
• Transfer to a buttered 9×13 baking dish. For optional crispy top, sprinkle with buttered breadcrumbs and extra cheese. Bake at 350°F for 20-25 minutes until edges are bubbly and top is golden brown.
• Let rest for 5-10 minutes before serving. This allows the sauce to set slightly and reach the perfect consistency. The mac and cheese will be extremely hot straight from the oven.

Chef Tips



Whether you’re new to making mac and cheese or a seasoned pro, I’ve learned some invaluable tips over years of perfecting this comfort food classic.

For ideal flavor balance, always shred your cheese fresh – pre-shredded varieties contain anti-caking agents that affect texture.

When it comes to cheese selection, combining sharp cheddar with a creamy cheese like Gruyere creates the perfect blend.

Nutrition



This creamy comfort food classic packs significant calories due to its cheese and pasta content.

Each serving delivers a hearty dose of protein and calcium.

Based on 1 cup serving (250g):

Calories: 310

Total Fat: 16g

Saturated Fat: 9g

Cholesterol: 46mg

Sodium: 589mg

Carbohydrates: 29g

Dietary Fiber: 1g

Protein: 13g

Calcium: 267mg

Iron: 1mg

Vitamin A: 464IU

Vitamin C: 0mg

What You’ll Love About This Recipe



This classic mac and cheese recipe delivers the perfect balance of creamy, cheesy goodness that will have everyone coming back for seconds. It’s a guaranteed crowd-pleaser that brings comfort food to a whole new level.

• Ultra Creamy Texture – The combination of sharp cheddar and gruyere creates a silky smooth sauce that coats every pasta bite perfectly. The roux base guarantees it stays creamy even when reheated.
• Make-Ahead Friendly – You can prep this dish in advance and bake it just before serving. This makes it perfect for busy weeknights or holiday gatherings.
• Customizable Comfort – Easily adapt this versatile recipe by adding different cheese blends, mixing in bacon, or topping with crispy breadcrumbs for your own signature version.

Recipe Card

Creamy, rich, and perfectly cheesy, this classic homemade mac and cheese combines tender elbow macaroni with a luxurious sauce made from sharp cheddar and Gruyere cheese.

The golden-brown, buttery breadcrumb topping adds a delightful crunch.

Ingredients:

• 1 pound elbow macaroni
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 5 cups whole milk
• 4 cups sharp cheddar cheese, grated
• 2 cups Gruyere cheese, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup panko breadcrumbs

Instructions:

1. Cook macaroni according to package directions until al dente
2. Make roux with butter and flour
3. Gradually whisk in milk until sauce thickens
4. Add cheeses, salt, pepper, and nutmeg
5. Combine sauce with pasta
6. Top with buttered breadcrumbs
7. Bake at 375°F for 30 minutes until bubbly

Notes:

Can be made ahead and refrigerated before baking

Equipment:

• Large pot
• 9×13 baking dish
• Whisk
• Measuring cups and spoons

Time:

Prep: 20 minutes

Cook: 45 minutes

Cuisine: American

Serving: 8-10 portions