Save This classic macaroni and cheese recipe is the kind of soul-warming comfort food that turns an ordinary night into something special. Creamy cheese sauce clings to tender pasta, with just enough golden crust on top to make it irresistible.
I have brought this dish to countless potlucks and family gatherings and it disappears fast every single time. I first made this after my daughter begged for the blue box version and was shocked at how simple and delicious homemade could be. Now it is our top request for snow days and cozy weekends.
Ingredients
- Elbow macaroni: Pasta classic choice for catching cheese sauce. Pick hollow shapes with thick walls for the best bite
- Sharp cheddar cheese: Brings a robust flavor and melts into perfect gooeyness. Go for blocks and shred them yourself for the smoothest sauce
- Whole milk: Ensures a velvety creamy result. Look for milk with the longest date for peak freshness
- Unsalted butter: The backbone of the roux and adds richness. European style butter kicks it up another notch
- All purpose flour: Helps the cheese sauce thicken without clumps. Sift it to avoid lumps
- Dry mustard powder: Adds a depth and slight tanginess that balances the cheese. Use fresh for a little zip
- Salt and freshly ground pepper: Season to taste and let the cheese flavor stand out
- Panko breadcrumbs: Optional but excellent for topping. Get Japanese panko for an extra crisp finish
Instructions
- Boil the Pasta:
- Bring a big pot of salted water to a rolling boil. Add elbow macaroni and cook for one minute less than package directions so it is firm in the center. This helps pasta hold up under the sauce
- Make the Roux:
- In a heavy saucepan on medium heat, melt the butter fully. Sprinkle in flour and whisk constantly for three to four minutes until the mixture bubbles and smells a bit nutty but does not brown. This step prevents a raw flour taste
- Build the Cheese Sauce:
- Slowly pour in the milk while whisking. Cook and stir steadily for five to seven minutes until everything thickens to a creamy consistency that coats the spoon. Lower the heat and switch to a wooden spoon
- Melt in the Cheese:
- Add shredded cheddar cheese gradually, stirring each time until fully melted before adding more. Sprinkle in dry mustard, salt, and pepper. Continue mixing until the sauce is silky and there are no lumps
- Combine Pasta and Sauce:
- Drain macaroni and shake off water. Pour drained pasta into the sauce and fold gently until every piece is coated in creamy cheese
- Bake for a Crusty Top:
- Preheat oven to three hundred seventy five degrees Fahrenheit. Pour cheesy mixture into a buttered baking dish. Sprinkle with panko breadcrumbs if using. Bake uncovered for twenty to twenty five minutes until the top turns golden and the edges bubble
- Rest and Serve:
- Let macaroni and cheese rest for five minutes before serving so the sauce thickens and holds together. Serve hot and scoop out big spoonfuls
Save A sprinkle of dry mustard is my not so secret weapon for boosting depth in the sauce. Every time my family catches that cheddar aroma spreading from the oven, nobody can resist sneaking a corner scoop straight from the pan.
Storage Tips
Let your macaroni and cheese cool completely before transferring it to an airtight container. It keeps in the fridge for up to four days. For freezer storage portion servings into foil pans and tightly wrap this way you have easy single serve or family dishes to reheat. Always cover while reheating so the creamy texture is preserved.
Ingredient Substitutions
If you are out of cheddar try a half and half mix of Monterey Jack for creaminess or gruyere for a sophisticated twist. For a gluten free version use your favorite gluten free macaroni and a mix of cornstarch and rice flour to build your roux. Dairy free cheese and milk alternatives do work but opt for unsweetened versions to avoid flavor clashes.
Serving Suggestions
Serve this macaroni as a main with a side of steamed broccoli or a crisp green salad for balance. As a side dish it pairs perfectly with barbecue pulled pork or roast chicken. For an elegant touch, top each serving with a drizzle of truffle oil and a few chopped chives.
Cultural Context
Classic macaroni and cheese traces back to Medieval English cookery manuscripts and made its way to American tables during the Colonial period. By the nineteenth century it was considered a luxury dish gracing southern dinner tables and church potlucks alike. Today it is as beloved in weeknight kitchens as it is on special occasions.
Seasonal Adaptations
In summer add roasted cherry tomatoes and basil for fresh brightness. In autumn stir in cubes of roasted butternut squash before baking. For holiday tables blend in sharp white cheddar and top with herbed panko.
Success Stories
My nephew once made this for his first college potluck and says it is the dish that made him popular in his dorm. There is nothing like watching picky eaters race to take seconds. Every time I serve it at a neighborhood gathering I get asked for the recipe.
Freezer Meal Conversion
Prepare as directed but stop before baking. Wrap dish well and freeze. When ready to eat bake from frozen covered for thirty minutes then uncover and continue until bubbling and golden. This keeps the pasta from turning mushy and lets the crust form fresh.
Save Serve this creamy classic piping hot and watch the smiles appear. The golden crust and gooey sauce never fail to bring everyone back for seconds.
Recipe Guide
- → What cheese works best for macaroni and cheese?
Sharp cheddar is popular for its robust flavor, but mixing cheeses like Gruyère or mozzarella adds depth and creaminess.
- → Can I use different pasta shapes?
Yes, elbow macaroni is traditional, but shells or cavatappi also hold sauce well and offer varied texture.
- → How do I get a smooth cheese sauce?
Gradually add grated cheese to a warm roux and milk base, stirring consistently until fully melted and incorporated.
- → What toppings add crunch to the dish?
Panko breadcrumbs or crushed crackers mixed with melted butter and herbs create a crispy golden topping.
- → Can macaroni and cheese be made ahead?
Yes, assemble in advance and refrigerate. Bake just before serving for best texture and flavor.