Creamy Macaroni Cheese Classic (Print Version)

Tender elbow macaroni blended with rich cheeses and béchamel sauce for a smooth, comforting dish.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Béchamel Sauce

02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 1 cup heavy cream

→ Cheese Mixture

06 - 2 cups sharp cheddar cheese, grated
07 - ¾ cup Gruyère or Swiss cheese, grated
08 - ½ cup Parmesan cheese, finely grated
09 - 1 tsp Dijon mustard
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ½ tsp salt
13 - ¼ tsp freshly ground black pepper
14 - Pinch of cayenne pepper (optional)

→ Topping (for baked version)

15 - ½ cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 2 tbsp Parmesan cheese, grated

# Steps to Follow:

01 - Preheat oven to 400°F. Grease a medium baking dish (approximately 2 quarts).
02 - Boil elbow macaroni in salted water until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden, avoiding browning.
04 - Gradually whisk in warmed whole milk and heavy cream until smooth. Simmer gently, stirring constantly, until sauce thickens, about 4 to 5 minutes.
05 - Lower heat and stir in Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper.
06 - Stir in cheddar, Gruyère, and Parmesan cheeses gradually, mixing until melted and smooth.
07 - Fold cooked macaroni into cheese sauce until fully coated.
08 - For stovetop preparation, serve immediately, garnished with additional cheese if desired.
09 - For baked version, transfer mixture to prepared baking dish. Combine panko breadcrumbs, melted butter, and Parmesan cheese; sprinkle evenly over macaroni. Bake 20 to 25 minutes until golden and bubbling. Rest 5 minutes before serving.

# Additional Tips::

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering it all day.
  • The combination of sharp cheddar, Gruyère, and Parmesan creates a cheese flavor that's complex without being pretentious.
  • You can make it creamy and stovetop-simple or give it a golden, crispy top by baking—both versions are equally craveable.
02 -
  • Warm milk whisks in without lumps, but cold milk seizes up and creates tiny flour balls that won't dissolve—learned this the hard way multiple times.
  • The moment the cheese hits the hot sauce it starts melting, but it needs actual stirring time; rushing this step results in a greasy, separated sauce that no amount of whisking can fix.
  • If your sauce breaks or looks grainy, remove it from heat immediately and whisk in a splash of cold milk or cream to cool it down and bring it back together.
03 -
  • Keep the heat medium at most while making the béchamel—high heat can scorch the flour and create a bitter flavor that no amount of cheese can mask.
  • If you're baking it, use a heavy-bottomed baking dish so the bottom cooks evenly and doesn't develop a thick, overcooked crust before the top turns golden.
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