Creamy Macaroni and Cheese

The smell of sharp cheddar hitting hot milk still stops me in my tracks every single time. My college roommate used to make mac and cheese from a blue box, and I thought that was the peak of comfort food until I watched her grandmother make it from scratch one rainy Sunday. That bubbling golden crust cracked open to reveal the creamiest pasta I had ever tasted, and I completely understood why some recipes get passed down like family heirlooms.

I made this for my little sister when she was going through a rough breakup, and she actually cried into her bowl. Not just because she was sad, but because she said this mac and cheese tasted like being hugged by someone who loves you. Now whenever I smell that buttery breadcrumb topping, I think about how food can fix things that words cannot.

Ingredients

• Elbow macaroni: Those little curves catch and hold onto the cheese sauce in ways other shapes cannot
• Unsalted butter: Starting with unsalted lets you control exactly how salty your final dish becomes
• All-purpose flour: This creates your roux, the magical thickener that transforms milk into silky sauce
• Whole milk, warmed: Cold milk can make your sauce lumpy, and warming it creates the smoothest results
• Sharp cheddar cheese: The sharper the cheese, the more flavor impact it has in the sauce
• Gruyère or mozzarella: Adding a second cheese creates depth and that restaurant-style creaminess
• Mustard powder: The secret ingredient that enhances cheese flavor without making it taste like mustard
• Panko breadcrumbs: These stay crunchier longer than regular breadcrumbs, giving you that perfect golden crust

Instructions

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Get your oven ready:

Preheat to 200°C (400°F) and grab your baking dish if you are going the baked route

Cook the pasta smart:

Boil those elbows for 1 to 2 minutes less than the package says because they will cook more in the sauce later

Build your roux base:

Melt butter over medium heat, whisk in flour, and stir constantly for about 2 minutes until it smells nutty and looks smooth

Create the sauce:

Slowly pour in warm milk while whisking furiously, then let it bubble and thicken for 3 to 4 minutes

Melt in the magic:

Pull the pan off heat, stir in both cheeses until completely melted, and add mustard powder, pepper, and salt

Bring it together:

Pour that gorgeous sauce over your drained pasta and stir until every piece is coated

Choose your ending:

Eat it now straight from the pot for instant comfort, or pour into a baking dish and top with buttery panko mixed with Parmesan

Create the crust:

Bake for 15 to 20 minutes until the top is golden brown and bubbling around the edges

Save

This recipe has become my go-to for new neighbors, sick friends, and Tuesday nights when nothing else sounds good. Last month my eight-year-old nephew told me it was better than pizza, and honestly, he might be right.

Making It Your Own

The best part about this recipe is how forgiving it is once you master the basic cheese sauce technique. I have added everything from caramelized onions to roasted broccoli, and it always turns out delicious.

Stovetop Versus Baked

Stovetop gives you that creamy, sticky texture that coats your spoon, while baking creates those crispy edges and a firmer set. Sometimes I make the stovetop version and then broil the top for just 3 minutes to get the best of both worlds.

Make Ahead Tips

You can assemble the entire dish up to 24 hours before baking, but keep the topping separate until right before it goes into the oven. The sauce actually gets better as it sits in the refrigerator.

• Sprinkle a little extra cheese on top before serving for that Instagram-worthy cheese pull
• Let it rest for 5 minutes after baking so the sauce sets up slightly
• Leftovers reheat surprisingly well with a splash of milk

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Save

There is something profoundly comforting about standing at the stove, whisking milk and butter into something that will make people happy. That is the kind of cooking worth repeating.

Recipe Questions

→ What type of cheese works best?

Sharp cheddar provides the most pronounced flavor, while Gruyère or mozzarella adds exceptional creaminess. A combination of both creates the ideal balance of tanginess and smooth texture.

→ Can I make this ahead?

Prepare the dish up to 24 hours in advance, refrigerate without baking, and add 5-10 minutes to the baking time. The stovetop version is best served immediately while the sauce is at its creamiest.

→ How do I prevent grainy sauce?

Use room-temperature milk, add cheese gradually off the heat, and stir constantly until fully melted. Avoid high heat which can cause the cheese to separate and become grainy.

→ What makes the best crispy topping?

Panko breadcrumbs create the lightest, crunchiest texture. Combine with melted butter and Parmesan cheese, then bake until deep golden brown for maximum contrast against the creamy pasta.

→ Can I freeze leftovers?

Portion cooled leftovers into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat with a splash of milk to restore creaminess.