Creamy Macaroni Cheese Classic (Print Version)

Tender macaroni with béchamel and multiple cheeses offers a creamy, comforting experience.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Béchamel Sauce

02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 1 cup heavy cream

→ Cheese Mixture

06 - 2 cups sharp cheddar cheese, grated
07 - ¾ cup Gruyère or Swiss cheese, grated
08 - ½ cup Parmesan cheese, finely grated
09 - 1 tsp Dijon mustard
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ½ tsp salt
13 - ¼ tsp freshly ground black pepper
14 - Pinch of cayenne pepper (optional)

→ Topping (for baking)

15 - ½ cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 2 tbsp Parmesan cheese, grated

# How to Make It:

01 - Preheat oven to 400°F if baking. Grease a 2-quart baking dish.
02 - Boil salted water and cook macaroni until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden without browning.
04 - Gradually whisk warm milk and cream into flour mixture until smooth. Simmer gently, stirring constantly, until thickened, approximately 4–5 minutes.
05 - Reduce heat to low. Stir in Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional cayenne.
06 - Add cheddar, Gruyère, and Parmesan in batches, stirring until fully melted and sauce is smooth.
07 - Fold cooked macaroni into cheese sauce until evenly coated.
08 - For stovetop version, serve immediately, optionally garnished with extra cheese.
09 - For baked version, transfer mixture to prepared dish. Combine panko breadcrumbs with melted butter and Parmesan, sprinkle evenly on top. Bake 20–25 minutes until golden and bubbling. Let rest 5 minutes before serving.

# Additional Tips::

01 -
  • It's genuinely creamy and rich without feeling heavy, thanks to the balance of cheddar, Gruyère, and Parmesan working in harmony.
  • You can have it on the table in under an hour, whether you're craving a quick stovetop version or want to impress with a golden-baked finish.
  • The recipe is forgiving enough for beginners but sophisticated enough to feel like you're doing something special.
02 -
  • Warming your milk before adding it to the roux is the single thing that prevents a lumpy sauce; cold milk seizes the flour and creates little balls.
  • The roux needs to cook for a minute or two to lose its raw flour taste, but if you cook it too long or too hot it turns dark and bitter.
  • Adding cheese to a sauce that's too hot can cause it to break and become grainy; keep the heat low and stir gently as the cheese melts.
03 -
  • Grating your own cheese from a block melts infinitely better than pre-shredded cheese, which has anti-caking agents that prevent smooth melting.
  • Letting the baked version rest for 5 minutes after it comes out of the oven makes it easier to serve and gives the sauce time to set slightly without getting cold.
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