Save Pin This dish combines tender elbow macaroni with a rich, velvety cheese sauce made from sharp cheddar, Gruyère or mozzarella, and a touch of cream. Butter and flour create a smooth roux base, slowly combined with milk and cream to form a luscious sauce. Seasoned with salt, pepper, mustard powder, and paprika, the pasta absorbs these flavors fully. Optionally topped with a crunchy mixture of panko and Parmesan, baked until golden. Perfect for easy, comforting meals with customizable add-ins like bacon or sautéed vegetables.
Discovering this creamy macaroni and cheese was a game changer for chilly evenings. The first time I made it, the house filled with the rich aroma of melting cheese and buttery sauce that instantly felt like a warm hug.
I remember when unexpected guests arrived on a snowy night and this dish was ready in no time—turning a stressful evening into a cozy celebration around the table.
Ingredients
- Elbow Macaroni: I always reach for this because its shape holds sauce perfectly making every bite creamy and delightful
- Sharp Cheddar Cheese: The bold flavor here is unbeatable, and fresh grating brings out the best taste
- Gruyère or Mozzarella: Adding this melts into a gooey layer of richness that balances sharp cheddar beautifully
- Butter and Flour: The base for the sauce, these create the silky texture that coats the pasta like a dream
- Whole Milk and Heavy Cream: They add depth and richness, so don’t skimp on these
- Optional Topping: Panko breadcrumbs mixed with Parmesan and butter add a crunch that contrasts the creaminess perfectly when baked
Instructions
- Get Everything Ready:
- Preheat your oven if you plan on adding that golden topping. The hum of heat starting to build sets the stage.
- Cook the Pasta:
- Boil macaroni in salted water until it’s just firm to the bite—there’s a satisfaction in hearing the bubbling water and smelling the salty steam filling the kitchen.
- Make the Roux:
- Melt butter and whisk in flour on medium heat until it catches a soft golden hue. This step smells nutty and signals your sauce is about to turn gorgeous.
- Add Milk and Cream:
- Slowly whisk in the liquids, feeling the sauce thicken as it simmers gently. The texture should feel like silk between your fingers.
- Cheese Time:
- Reduce heat and fold in shredded cheddar and Gruyère or mozzarella until melted and smooth—watch how it stretches and shines.
- Season and Combine:
- Finish with salt, pepper, and spices if you like. Stir in the pasta until every elbow is swathed in cheesy richness.
- Optional Crunch:
- If baking, sprinkle the buttery panko-Parmesan topping and slide it into the oven. The scent of toasty breadcrumbs bubbling makes your mouth water.
- Serve and Enjoy:
- Serve hot with perhaps a sprinkle of fresh herbs, and relish the cozy comfort it brings to your table.
Save Pin This dish became more than comfort food when my family gathered for a celebration and the macaroni and cheese stole the spotlight, reminding us that sometimes the simplest recipes create the fondest memories.
Keeping It Fresh
Leftovers reheat beautifully with a drop of milk to revive the creaminess. I’ve learned that gentle warming on the stove beats the microwave for best texture.
When You're Missing Something
If you run out of Gruyère, mozzarella is a fine substitute, or double down on cheddar for a punchier flavor. This flexibility means you can whip this dish up anytime without a trip to the store.
Serving Ideas That Clicked
This mac and cheese pairs perfectly with a crisp side salad or roasted veggies to balance richness. Sometimes I toss in sautéed onions or bacon for unexpected twists.
- Remember to taste and adjust seasonings before baking
- That golden crust isn’t just for looks—don’t skip the topping if you can help it
- Make extra because it disappears faster than you expect
Save Pin Thanks for cooking with me—hope this recipe fills your kitchen with warmth and your table with joy.
Recipe Questions & Answers
- → What type of pasta works best?
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Elbow macaroni is ideal for holding the cheese sauce, but small pasta shapes like shells or cavatappi are good alternatives.
- → How do I get a smooth cheese sauce?
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Make a roux by cooking butter and flour before gradually whisking in milk and cream, ensuring no lumps form, then melt in the cheese over low heat.
- → Can I bake it with a topping?
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Yes, adding a mix of panko breadcrumbs, Parmesan, and melted butter on top before baking creates a golden, crispy crust.
- → What cheeses give the best flavor?
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A combination of sharp cheddar with Gruyère or mozzarella adds depth and smooth melting quality to the sauce.
- → How can I add extra flavor?
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Incorporate diced cooked bacon, sautéed onions, or roasted vegetables for more texture and taste complexity.
