Classic Mac and Cheese Recipe

A creamy, cheesy, and comforting baked macaroni and cheese recipe—perfect for weeknights or gatherings. This version uses a rich béchamel sauce and a blend of cheeses for maximum flavor.

​Ingredients​ (Serves 4–6)

​For the pasta:​​

• 8 oz (225g) elbow macaroni (or small pasta shells, penne)
• Salt (for pasta water)

​For the béchamel sauce & cheese filling:​​

• 4 tbsp (55g) unsalted butter
• ¼ cup (30g) all-purpose flour
• 3 cups (720ml) whole milk (warmed)
• ½ tsp dry mustard powder (optional, adds depth)
• Pinch of nutmeg (optional)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 2 cups (200g) shredded sharp cheddar cheese (divided)
• 1 cup (100g) shredded Gruyère or mozzarella cheese (adds meltiness)
• ½ cup (50g) grated Parmesan cheese (for topping + mixing)

​For the topping (optional):​​

• ¼ cup (30g) panko breadcrumbs
• 1 tbsp melted butter

​Instructions​

​Step 1: Cook the Pasta​

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente (usually 7–9 minutes). Stir occasionally to prevent sticking.
3. Reserve ½ cup (120ml) of pasta water, then drain the macaroni. Set aside.

​Step 2: Make the Béchamel Sauce​

1. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly, until golden (this is your roux—it prevents lumps!).
2. Slowly pour in the warm milk, whisking vigorously to avoid clumps. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
3. Remove from heat. Stir in dry mustard (if using), nutmeg, salt, and pepper. Taste and adjust seasoning.

​Step 3: Combine Cheese & Pasta​

1. Add 1½ cups (150g) cheddar, Gruyère/mozzarella, and ¼ cup (25g) Parmesan to the béchamel. Stir until melted and smooth.
2. Fold in the drained macaroni. If the mixture is too thick, add a splash of reserved pasta water to loosen.

​Step 4: Assemble & Bake​

1. Transfer the mac and cheese to the prepared baking dish. Spread evenly.
2. Top with the remaining ½ cup (50g) cheddar and ¼ cup (25g) Parmesan. For crunch, mix panko with melted butter and sprinkle over the top.
3. Bake uncovered for 20–25 minutes, or until the top is golden and the sauce is bubbly around the edges. Let rest for 5 minutes before serving—this helps it set up nicely.

​Tips for Success​

• Use a mix of cheeses (sharp cheddar for tang, Gruyère for creaminess) for balanced flavor.
• Don’t skip reserving pasta water—it’s starchy and helps the sauce cling to the noodles.
• For extra richness, stir in a splash of heavy cream with the béchamel.
• To make it vegetarian, use vegetable broth instead of milk (adjust seasoning).

Enjoy this ultimate comfort food—creamy, cheesy, and impossible to resist!