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Creamy Macaroni and Cheese

A comforting and creamy macaroni and cheese recipe perfect for weeknight dinners and holiday meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces elbow macaroni (or your favorite short pasta)
Cheese Sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for extra creaminess)
  • 1/2 cup heavy cream (optional for ultra-creamy sauce)
  • 2 cups shredded sharp cheddar cheese (packed)
  • 1 cup shredded Gruyère or Monterey Jack (optional) for nuttiness and melt
  • 1 teaspoon Dijon mustard brings depth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch cayenne or smoked paprika optional, for warmth
Topping (optional)
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon melted butter for baked topping
Garnish
  • Fresh parsley or chives, chopped for garnish

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) only if you plan to bake the topping; otherwise skip.
  2. Cook the macaroni in salted boiling water according to package instructions until just al dente (about 7–8 minutes). Drain and set aside.
  3. In a medium saucepan over medium heat, melt 3 tablespoons butter. Add flour and whisk constantly for 1–2 minutes to make a roux — don’t let it brown.
  4. Slowly whisk in the milk and cream (if using). Bring to a gentle simmer, whisking so it’s smooth. Simmer for 3–5 minutes until the sauce thickens and coats the back of a spoon.
Cooking
  1. Stir in Dijon, garlic powder, onion powder, salt, pepper, and cayenne/smoked paprika if using. Taste and adjust seasoning.
  2. Remove sauce from heat and stir in shredded cheddar and Gruyère a handful at a time until fully melted and silky. If the sauce is too thick, add a splash of milk.
  3. Combine the cheese sauce with cooked macaroni in the saucepan (or a large bowl) and mix until well coated.
  4. For a baked finish: transfer to a greased 9×13 dish, mix panko with 1 tablespoon melted butter and sprinkle over the top. Bake for 12–15 minutes until bubbly and golden.
  5. Garnish with chopped parsley or chives and serve hot.

Notes

Tip for smooth sauce: Grate your cheese fresh. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. Keep it creamy by stirring in a splash of milk while reheating to loosen it if sauce tightens up after refrigerating. Make-ahead by assembling and refrigerating, then baking for 20–25 minutes at 375°F until bubbly. Leftovers can be refrigerated up to 3–4 days or frozen in portions up to 2 months.