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.
Pair with
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Recipe
Easy Mac and cheese
Equipment
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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
