Mac and Cheese (Macaroni and Cheese) is a classic comfort food dish made with cooked macaroni pasta coated in a creamy cheese sauce. It’s a popular dish in many households, especially in the United States, Canada, and the United Kingdom.
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This classic Mac and Cheese recipe is my family's favorite! Rich, creamy, and topped with a crispy, buttery breadcrumb crust, it's the perfect comfort food.
Made with tender elbow macaroni and a velvety cheese sauce, it gets its irresistible flavor from a blend of cheddar and Italian Five Cheese with a touch of Cream Cheese, plus a hint of mustard and spice.
This dish is always a hit, whether baked or served straight from the stovetop. We love adding extras like broccoli, pimentos, or sundried tomatoes to make it even more special. It's a must-have at our table!
🛒 Ingredients You’ll Need
See recipe card for quantities.
- Elbow Macaroni: The base of the dish. It can be substituted with shells, cavatappi, or any pasta you like.
- Unsalted Butter: Adds richness to the sauce and crispiness to the topping; it can be replaced with extra virgin olive oil for breadcrumbs.
- All-Purpose Flour: Thickens the cheese sauce for a smooth, velvety texture.
- Dry Mustard: Enhances the cheese flavor with a subtle tang.
- Cayenne or Black Pepper: Adds a hint of spice to balance the richness.
- Freshly Grated Nutmeg (Optional): Adds subtle, slightly nutty, and sweet undertone.
- Whole Milk: Ensures a smooth and creamy consistency.
- Cheddar Cheese: Provides bold, sharp, and tangy flavor.
- Monterey Jack or Italian Five Cheese Blend: Melts well, adding extra creaminess.
- Seasoned Panko Breadcrumbs: Create a crispy topping; plain panko can be used instead.
How to Make Mac and Cheese
Note: The full instructions are provided in the recipe card below.
1. Adjust oven rack to lower-middle position and preheat broiler. Butter a 13×9-inch broiler-safe baking dish.
2. Boil 4 quarts of water, add macaroni with 1 tablespoon salt, and cook until tender. Drain and set aside.
3. Melt 5 tablespoon butter in the same pot. Whisk in flour, mustard, black pepper, nutmeg, and 2 teaspoon salt. Cook for 1 minute.
4. Slowly whisk in milk until smooth. Bring to a boil, then reduce heat and cook until thickened about 5 minutes.
5. Remove from heat and stir in cheeses until fully melted.
6. Add drained macaroni to the cheese sauce. Cook over medium-low heat, stirring, for about 6 minutes.
7. Pour the mixture into the buttered baking dish.
8. Mix breadcrumbs with 2 tablespoon melted butter and sprinkle over the top.
9. Place under the broiler for 3-5 minutes until golden brown. Rotate if needed for even browning. Let rest for 5 minutes before serving.
🫙 Storage, Make Ahead, & Freezing
Storage: Store in an airtight container for up to 3 days. To reheat, cover with aluminum foil and warm in a 300°F oven or microwave until heated through.
Make Ahead: This dish can be prepared a day in advance. Store it covered in the refrigerator and bake it as directed when ready to serve.
Freezing: The mac and cheese can be frozen unbaked for up to 3 months. When ready to cook, defrost in the refrigerator for up to 24 hours, then follow the baking instructions in the recipe.
📝 Camila's Tips & Variations
- Extra Creamy Texture: Add an extra 1 ½ cups of evaporated milk for an even richer sauce.
- Cheese Swap: Try using Gruyère, smoked gouda, or white cheddar for a unique flavor twist.
- Spicy Kick: Increase the cayenne or add a dash of hot sauce for extra heat.
- Addition: Fold in steamed broccoli, 3 (4-ounce) jars of pimentos (drained, patted dry, and minced), or 3 oz chopped sundried tomatoes for extra flavor.
📖See More Pasta Recipes
- Creamy Pasta with mushroom and Caramelized Onions
- Tuna Pasta Casserole Beef Braciole with Buttered Pasta
- Baked Pasta
- Creamy Fettucine
- Baked Ziti
📖 Recipe
Easy Mac and cheese
Tools
Ingredients
- 1½ cup seasoned panko crumbs or plain combined with 1 teaspoon Italian seasoning or dried thyme
- 2 tablespoons unsalted butter , cut into 4 pieces and chilled, plus 5 tablespoons unsalted butter
- 1 pound elbow macaroni
- kosher salt
- 6 tablespoons all-purpose flour
- 1 ½ teaspoons dry mustard
- ¼ teaspoon ground black pepper or cayenne pepper
- ¼ teaspoon freshly grated nutmeg , optional
- 5 cups whole milk
- 8 ounces (227 grams) Kraft Italian Five Cheese with a touch of Cream Cheese or Monterey Jack cheese, shredded (2 cups)
- 8 ounces (227 grams) sharp cheddar cheese, shredded (2 cups)
Instructions
- Adjust your oven rack to the lower-middle position and preheat your broiler. Butter a 13 by 9-inch broiler-safe baking dish and set it aside.
- In a large pot bring 4 quarts of water to a boil. Add the macaroni along with 1 tablespoon of salt and cook, stirring often, until the macaroni is tender. Drain the macaroni in a colander and set it aside.
- Using the same pot, melt 5 tablespoons of butter over medium-high heat. Whisk in the flour, mustard, black pepper, nutmeg, and 2 teaspoons of salt, and cook for 1 minute to remove the raw flour taste.
- Slowly whisk in the milk until the mixture is smooth. Bring the sauce to a boil, then reduce the heat to medium and cook, whisking occasionally, until the sauce thickens to the consistency of heavy cream, about 5 minutes.
- Remove the pot from the heat and stir in the cheeses until they are fully melted. Add the drained macaroni to the cheese sauce and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through, about 6 minutes. Pour the macaroni and cheese mixture into the prepared 13 × 9-inch broiler-safe baking dish.
- In a small bowl, combine the breadcrumbs with 2 tablespoons of melted butter and sprinkle the mixture evenly over the top. Place the dish under the broiler and cook until the breadcrumb topping turns a deep golden brown, about 3 to 5 minutes, rotating the dish if necessary for even browning. Remove the dish from the oven and let it rest for 5 minutes before serving.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.