Creamy Mac and Cheese (Printable)

Tender macaroni enveloped in rich, creamy cheese sauce with sharp cheddar and Gruyère.

# What you'll need:

→ Pasta

01 - 10.5 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 7 oz sharp cheddar cheese, grated
06 - 2 oz Gruyère cheese, grated (optional)
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
09 - 1/4 tsp ground nutmeg (optional)
10 - 1 tsp Dijon mustard (optional)

→ Topping (Optional)

11 - 1/2 cup breadcrumbs
12 - 1 tbsp unsalted butter, melted
13 - 2 tbsp grated Parmesan cheese

# Directions:

01 - Preheat oven to 400°F if baking with a breadcrumb topping.
02 - Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente according to package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 2 tbsp butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk in the warm milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 minutes.
05 - Remove the pan from heat. Stir in the grated cheddar, Gruyère (if using), salt, pepper, nutmeg, and Dijon mustard until the cheese is fully melted and the sauce is smooth.
06 - Fold the cooked macaroni into the cheese sauce until every piece is evenly coated.
07 - If using the topping, transfer the macaroni and cheese into a baking dish. Combine breadcrumbs, melted butter, and Parmesan; sprinkle evenly over the surface. Bake for 15–20 minutes until golden and bubbly.
08 - Serve hot, garnished with extra cheese or fresh herbs if desired.

# Expert Suggestions:

01 -
  • The combination of sharp cheddar and Gruyere creates a depth of flavor that makes people close their eyes on the first bite.
  • It comes together in under forty minutes, which means it is fast enough for a weeknight but good enough for company.
  • The optional breadcrumb topping adds a golden crunch that turns comfort food into something worth photographing.
02 -
  • Taking the pan off the heat before adding cheese is not optional because direct heat makes the proteins in cheese seize and you end up with a grainy oily mess instead of a smooth sauce.
  • Warming the milk before adding it to the roux prevents the thermal shock that creates stubborn lumps no amount of whisking can fix.
03 -
  • If you want to swap cheeses, replace half the cheddar with Monterey Jack for stretch or mozzarella for mild creaminess but keep some sharp cheddar in the mix for character.
  • The sauce will thicken as it sits so if you are making it ahead, add a splash of warm milk when you reheat to bring back that pourable consistency.

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