Macaroni Cheese Comfort Dish (Printable Version)

Tender macaroni enveloped in creamy cheese sauce with a golden, crispy topping.

# What You Need:

→ Pasta

01 - 8 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 2 cups sharp cheddar cheese, grated
06 - ½ cup Gruyère or mozzarella cheese, grated (optional)
07 - ½ tsp mustard powder
08 - ¼ tsp ground black pepper
09 - ½ tsp salt

→ Topping (for baked version)

10 - ⅓ cup breadcrumbs (preferably panko)
11 - 1 tbsp unsalted butter, melted
12 - 2 tbsp grated Parmesan cheese (optional)

# How-To Steps:

01 - Preheat oven to 400°F if preparing the baked version.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 1-2 minutes less than package instructions. Drain and set aside.
03 - In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in flour continuously for 1-2 minutes without allowing it to brown.
04 - Gradually whisk in warm milk until smooth. Cook, stirring constantly, until sauce thickens and bubbles, about 3-4 minutes. Remove from heat and stir in cheddar and Gruyère until melted. Season with mustard powder, black pepper, and salt.
05 - Add drained macaroni to the cheese sauce and stir gently to coat evenly.
06 - Serve immediately as is, optionally garnished with extra cheese.
07 - Transfer mac and cheese to a lightly greased baking dish. Mix breadcrumbs, melted butter, and Parmesan in a small bowl; sprinkle evenly over the top.
08 - Bake for 15-20 minutes until the topping is golden brown and crisp. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The sauce clings to every piece of pasta like it's meant to be there, with just the right tang from sharp cheddar and a mysterious warmth from mustard powder.
  • It goes from stovetop to table in under an hour, or transforms into something impossibly crispy and golden if you've got an extra fifteen minutes and an oven.
  • Once you taste homemade cheese sauce, the box versions start feeling like a distant memory.
02 -
  • Don't skip the milk-warming step—cold milk hitting a hot roux creates lumps that no amount of whisking will fix gracefully.
  • Cheese added to hot sauce can break or get stringy if you're not careful; taking the pan off heat first changes everything.
  • The pasta continues cooking in the warm sauce, so stopping it slightly early isn't optional, it's essential.
03 -
  • Grate your cheese fresh from a block instead of using pre-shredded if you can—the anti-caking agents make it harder to melt smoothly.
  • A tiny pinch of cayenne or a dash of hot sauce in the sauce itself, not sprinkled on top, adds intrigue without announcing itself.
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