Mac & Cheese

About This Recipe

Mac and cheese lives in two worlds: the boxed powder version most of us grew up on, and the actual cheese-sauce homemade version that could feed you when you're sad, tired, or 8 years old and refusing to eat anything else. Both are legitimate. This is the homemade version.

A proper mac and cheese starts with a béchamel — butter and flour cooked together to make a roux, then milk whisked in and simmered until it's thick and silky. Cheese goes in off the heat (adding cheese to boiling sauce breaks it — grainy, oily, ruined). Stir until smooth, toss with cooked pasta, and either eat it right away as "stovetop mac" or transfer to a baking dish, top with more cheese and breadcrumbs, and bake until bubbling and golden.

I make both versions. Stovetop when I'm hungry and impatient. Baked when I'm cooking for a crowd or a party. The baked version has that magic contrast between crispy crust and creamy interior — restaurants charge $16 for a bowl of it and yes, it is that good.

The cheese choice is everything. A blend is better than any single cheese — sharp cheddar for flavor, mozzarella for stretch, gruyère for depth if you have it. Pre-shredded cheese has anti-caking additives that prevent smooth melting. Buy a wedge, grate it yourself, thank me later.

Ingredients

🔄 Ingredient Notes & Substitutions

Instructions

1. 1

   Cook 1 lb of elbow macaroni in heavily salted water for 1 minute less than the package time (it'll finish in the oven if baking). Drain and set aside.

2. 2

   Make the cheese sauce: in a large pot, melt 4 tablespoons of butter over medium-low heat. Whisk in 4 tablespoons of flour and cook 1 minute, whisking constantly. This is the roux.

3. 3

   Gradually whisk in 3 cups of whole milk and 1 cup of heavy cream. Whisk constantly to prevent lumps. Bring to a low simmer; cook 4-5 minutes until thickened to coat the back of a spoon.

4. 4

   Off heat, whisk in 4 cups of shredded cheese (2 cups sharp cheddar + 1 cup gruyere + 1 cup Monterey Jack — the combination gives flavor and melt). Add 1.5 teaspoons salt, ½ teaspoon black pepper, ¼ teaspoon mustard powder, a pinch of nutmeg.

5. 5

   Add the drained pasta. Stir to coat. For stovetop mac: serve immediately. For baked: transfer to a 9×13 baking dish.

6. 6

   Top with breadcrumb mixture: 1 cup panko mixed with 3 tablespoons melted butter and ½ cup grated Parmesan. Bake at 375°F for 20-25 minutes until bubbly and golden. Rest 5 minutes before serving.