Homemade Mac and Cheese Recipe

Ingredients

• 1 pound elbow macaroni (or any short-cut pasta)
• 4 tablespoons unsalted butter (plus more for greasing the baking dish, if baking)
• 1/4 cup all-purpose flour
• 3½ to 4 cups whole milk (see note below)
• 4 cups freshly shredded sharp cheddar cheese
• 2 cups shredded Gruyère (or use more cheddar)
• Salt and black pepper (to taste)
• Optional but recommended spices: 1 teaspoon dry mustard, 1 teaspoon smoked paprika
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2-3 tablespoons grated Parmesan

Steps

1. 1

   Cook the Pasta. Bring a large pot of salted water to a boil. Add the macaroni and cook until just shy of al dente -- it’ll finish cooking in the sauce. Drain and set aside. Drizzle with oil and stir to prevent sticking. Allow to cool.

2. 2

   Make the Cheese Sauce. Melt the butter in a medium saucepan over medium heat.

3. 3

   Whisk in the flour to form a smooth paste and cook 1 minute, stirring.

4. 4

   Slowly whisk in the warm milk, a little at a time, until smooth and lump-free.

5. 5

   Cook, whisking, until the sauce thickens just enough to lightly coat the spoon, about 2-3 minutes.

6. 6

   Season with salt, cracked pepper, and (if using) dry mustard and smoked paprika.

7. 7

   Remove from heat and stir in most of the cheddar and Gruyère, reserving a small handful of each for topping. Stir until smooth and glossy.

8. 8

   Combine. Add the drained pasta to the sauce and stir to coat evenly. Serve right away for a creamy stovetop version (topped with the reserved cheese), or bake it for a crisp, golden crust (see below).

9. 9

   Preheat the oven to 350°F.

10. 10

    Butter an 8×8 or 9×13 baking dish. Spread the mac and cheese evenly in the dish and top with the reserved cheese.

11. 11

    Add the Topping (Optional but Awesome). Mix the panko, melted butter, and Parmesan together, then sprinkle over the top.

12. 12

    Bake for 25-30 minutes, until golden and bubbling around the edges. For an extra-crisp top, broil 1-2 minutes at the end -- just keep an eye on it.

13. 13

    Rest & Serve. Let it sit 5 minutes before serving so the sauce settles and thickens slightly.