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Creamy Mac And Cheese, a classic comfort food, served as the featured image for this article.

Perfect Mac and Cheese

This recipe delivers the ultimate creamy and cheesy mac and cheese experience. It focuses on creating a stable cheese sauce using a roux and a blend of cheeses for a decadent and satisfying dish that can be baked or served immediately.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 1/2 cup panko breadcrumbs optional
  • 2 tablespoons melted butter optional

Equipment

  • Large saucepan
  • whisk
  • measuring cups and spoons
  • Cheese grater
  • 9x13 inch baking dish (optional)
  • Small bowl (optional)
  • Oven (optional)

Method
 

  1. Preheat oven to 350°F (175°C) if baking.
  2. Cook macaroni according to package directions until al dente. Drain and set aside. Do not overcook!
  3. While pasta is cooking, prepare the cheese sauce. In a large saucepan, melt butter over medium heat.
  4. Whisk in flour and cook for 1-2 minutes, until smooth and golden (this is your roux).
  5. Gradually whisk in warm milk, ensuring no lumps form. Continue whisking until the sauce thickens slightly, about 5-7 minutes.
  6. Remove from heat and stir in salt, pepper, mustard powder, and garlic powder.
  7. Add cheese, one handful at a time, stirring until completely melted and smooth after each addition.
  8. Add cooked macaroni to the cheese sauce and stir until well coated.
  9. Pour macaroni and cheese into a greased 9x13 inch baking dish (or individual ramekins).
  10. In a small bowl, combine panko breadcrumbs and melted butter (optional). Sprinkle over the top of the macaroni and cheese (optional).
  11. Bake for 20-25 minutes, or until golden brown and bubbly (optional). If not baking, serve immediately.

Notes

For the best results, shred your own cheese. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Warming the milk before adding it to the roux helps prevent lumps from forming. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.