Classic Creamy Mac and Cheese
Silky, homemade mac and cheese with a rich three-cheese sauce and crispy breadcrumb topping. A comforting American classic that's ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 745
- Protein
- 32g
Ingredients
- 1 lb elbow pasta
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyère cheese, shredded
- ½ cup parmesan cheese, grated
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
- 1
Preheat oven to 375°F. Cook pasta in salted boiling water until 1 minute shy of al dente. Drain and set aside.
- 2
Toss panko breadcrumbs with melted butter and set aside for topping.
- 3
Melt 4 tbsp butter in a large saucepan over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes, stirring constantly.
- 4
Gradually whisk in milk, stirring constantly until smooth and no lumps remain. Continue cooking until the sauce thickens, about 5-7 minutes.
- 5
Remove from heat. Stir in cheddar, gruyère, and parmesan cheeses until completely melted and smooth.
- 6
Season with dijon mustard, salt, black pepper, and cayenne pepper. Taste and adjust seasoning as needed.
- 7
Combine cooked pasta with cheese sauce in the saucepan, tossing until evenly coated.
- 8
Transfer to a greased 9x13-inch baking dish. Spread panko topping evenly over the pasta.
- 9
Bake for 8-10 minutes until the breadcrumb topping is golden brown. Let rest 2 minutes before serving.
Tools you’ll need
- large pot
- colander
- large saucepan
- whisk
- 9x13-inch baking dish
- wooden spoon
- grater
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