This mac and cheese recipe is all about silky cheese sauce, tender pasta, and that cozy, nostalgic flavor we grew up loving. It is simple enough for a weeknight, yet special enough to bring to a potluck and watch it disappear fast.
Why You’ll Love This Mac and Cheese Recipe
- Ultra creamy sauce that clings to every noodle, no dryness
- Two methods in one recipe – quick stovetop or bubbly baked
- Balanced cheese blend with real depth of flavor
- Make ahead friendly with easy reheating tips
- Kid approved, crowd pleasing, endlessly customizable
Mac and Cheese Recipe Ingredients & Substitutions
| Ingredient | Amount |
|---|---|
| Elbow macaroni or cavatappi | 1 lb (450 g) |
| Unsalted butter | 4 tbsp (56 g), plus 2 tbsp for topping |
| All-purpose flour | 1/4 cup (30 g) |
| Whole milk | 3 cups (720 ml) or 2 cups milk + 1 cup evaporated milk |
| Sharp cheddar, freshly shredded | 12 oz (340 g) |
| Gruyere or Monterey Jack, shredded | 4 oz (115 g) |
| Parmesan, finely grated | 1/2 cup (45 g), divided |
| Dijon mustard | 1 tsp |
| Garlic powder | 1/2 tsp |
| Paprika | 1/2 tsp |
| Hot sauce | 1/2 tsp, optional |
| Kosher salt and black pepper | To taste |
| Panko breadcrumbs | 1 cup (50 g), optional for baked topping |
| Cream cheese | 2 oz (56 g), optional for extra silky sauce |
Simple swaps:
- Gluten free: use GF pasta and a 1:1 GF flour blend for the roux.
- Dairy options: half-and-half works in place of milk, or use 2 cups milk plus 1 cup evaporated milk for a richer but stable sauce.
- Cheeses: try Fontina, Havarti, white cheddar, or smoked Gouda in place of Gruyere or Jack. Avoid pre-shredded if possible.
- No breadcrumbs: skip the topping or use crushed buttered crackers.
Step-by-Step Instructions to Make Mac and Cheese Recipe
1. Boil the Pasta
Bring a large pot of water to a rapid boil and salt it generously. Cook pasta until just shy of al dente, 1 to 2 minutes less than the package directs. Reserve 1 cup pasta water, then drain.
2. Make the Roux
In a large pot or Dutch oven over medium heat, melt 4 tbsp butter. Sprinkle in the flour and whisk constantly for 1 to 2 minutes until it smells toasty and looks smooth with no dry spots. Do not brown.
3. Build the Béchamel
Slowly whisk in the milk, a splash at a time at first, whisking until smooth before adding more. Bring to a gentle simmer, whisking, until the sauce thickens enough to coat a spoon, about 5 to 7 minutes.
4. Season and Melt the Cheese
Turn heat to low. Whisk in Dijon, garlic powder, paprika, hot sauce if using, and a pinch of salt and pepper. If using cream cheese, whisk it in until melted. Remove from heat, then add cheddar, Gruyere or Jack, and half the Parmesan in small handfuls, stirring until just melted and velvety. If too thick, thin with a splash of milk.
5. Combine with Pasta
Add drained pasta to the pot and fold gently to coat. If the sauce tightens, stir in a few tablespoons of reserved pasta water until glossy.
6. For a Baked Finish
Heat oven to 375°F (190°C). Mix panko with 2 tbsp melted butter and the remaining Parmesan. Transfer mac and cheese to a buttered 9×13 inch baking dish, top evenly with crumbs, and bake 15 to 20 minutes until bubbling. Broil 1 to 2 minutes for extra color if desired.
7. For Stovetop Only
Skip the oven. Let the mac and cheese rest off heat for 3 minutes to thicken slightly, then serve creamy and hot.
8. Taste and Serve
Finish with a pinch of salt and pepper to taste. Spoon into warm bowls and enjoy immediately.
Tips for Success
- Shred your own cheese for a smooth sauce. Anti-caking on pre-shredded cheese can cause graininess.
- Keep the sauce gentle, not boiling. High heat can cause cheese to separate.
- Undercook the pasta slightly so it finishes in the sauce or oven.
- Adjust consistency with warm milk or pasta water. Sauces thicken as they cool.
- Season in layers – salted pasta water, then taste and adjust the finished sauce.
Variations of Mac and Cheese Recipe
- Three-Cheese Blend: Sharp cheddar, Gruyere, and Fontina for melty luxury.
- Bacon Jalapeño: Crisp 6 slices bacon, stir in crumbles and 1 minced jalapeño.
- Butternut Squash: Blend 1 cup roasted squash into the béchamel for subtle sweetness.
- Lobster Mac: Fold in 1 cup warm, chopped lobster with a squeeze of lemon.
- Truffle: Finish with 1 to 2 tsp truffle oil and extra Parmesan.
- Vegan Idea: Use plant milk, vegan butter, and a cashew-based cheese sauce with nutritional yeast.
Serving Suggestions: What to Pair with Mac and Cheese Recipe
- Simple greens salad with lemon vinaigrette to cut the richness.
- Roasted broccoli or garlicky green beans.
- BBQ chicken, pulled pork, or crispy tofu for protein.
- Hot sauce, chives, or toasted breadcrumbs at the table.
Storage & Reheating Instructions
- Cool quickly, then refrigerate in an airtight container up to 4 days.
- Freeze up to 2 months. Thaw overnight in the fridge.
- Reheat gently on the stovetop with a splash of milk, stirring until creamy.
- Oven reheat: cover and bake at 325°F (165°C) for 15 to 20 minutes, stirring once.
- Microwave in short bursts, stirring and adding milk as needed.
Memories Made Around the Table
On chilly nights, my mom would slide a bubbly pan of mac and cheese onto the table and everything felt a little warmer. I still chase that moment with every golden bite.
FAQs
What are the best cheeses for mac and cheese?
Use a blend. Sharp cheddar gives classic flavor, Gruyere or Fontina add silkiness, and a little Parmesan boosts savoriness. Avoid super-aged cheeses that can turn oily.
Why did my sauce turn grainy?
Cheese likely overheated or was pre-shredded. Remove the béchamel from heat before adding cheese, stir gently, and use freshly grated cheese.
Can I make this ahead?
Yes. Assemble, cool, and refrigerate up to 24 hours. Add 2 to 4 tbsp milk before baking, cover with foil for the first 15 minutes, then uncover to crisp.
How can I make it gluten free?
Use gluten free pasta and a 1:1 GF flour blend for the roux. Bake slightly less to avoid drying.
Whole milk vs evaporated milk?
Whole milk is classic and creamy. Swapping in 1 cup evaporated milk adds extra body and stability, helpful for make-ahead or reheating.
Final Thoughts
With a velvety sauce, just-right pasta, and your choice of stovetop or baked finish, this mac and cheese recipe is comfort perfected. Save it, share it, and make it your signature.
Mac and Cheese Recipe: Ultra Creamy Stovetop or Baked
Equipment
- 1 Large Pot
- 1 Colander
- 1 Dutch oven or large pot
- 1 Whisk
- 1 9x13 inch baking dish (optional)
- 1 Cheese grater
Ingredients
Mac and Cheese
- 1 lb elbow macaroni or cavatappi
- 4 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 3 cup whole milk or 2 cups milk + 1 cup evaporated milk
- 12 oz sharp cheddar freshly shredded
- 4 oz Gruyere or Monterey Jack shredded
- 0.25 cup Parmesan finely grated, divided
- 1 tsp Dijon mustard
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp hot sauce optional
- kosher salt to taste
- black pepper to taste
- 2 oz cream cheese optional for extra silky sauce
Baked Topping (optional)
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter melted
- 0.25 cup Parmesan finely grated (remaining from divided)
Instructions
Make the Mac and Cheese
- Bring a large pot of water to a rapid boil and salt it generously. Cook pasta until just shy of al dente, 1 to 2 minutes less than the package directs. Reserve 1 cup pasta water, then drain.
- In a large pot or Dutch oven over medium heat, melt 4 tbsp butter. Sprinkle in the flour and whisk constantly for 1 to 2 minutes until it smells toasty and looks smooth with no dry spots. Do not brown.
- Slowly whisk in the milk, a splash at a time at first, whisking until smooth before adding more. Bring to a gentle simmer, whisking, until the sauce thickens enough to coat a spoon, about 5 to 7 minutes.
- Turn heat to low. Whisk in Dijon, garlic powder, paprika, hot sauce if using, and a pinch of salt and pepper. If using cream cheese, whisk it in until melted. Remove from heat, then add cheddar, Gruyere or Jack, and half the Parmesan in small handfuls, stirring until just melted and velvety. If too thick, thin with a splash of milk.
- Add drained pasta to the pot and fold gently to coat. If the sauce tightens, stir in a few tablespoons of reserved pasta water until glossy.
Baked Finish (optional)
- Heat oven to 375°F (190°C). Mix panko with 2 tbsp melted butter and the remaining Parmesan. Transfer mac and cheese to a buttered 9x13 inch baking dish, top evenly with crumbs, and bake 15 to 20 minutes until bubbling. Broil 1 to 2 minutes for extra color if desired.
Stovetop Only
- Let the mac and cheese rest off heat for 3 minutes to thicken slightly, then serve creamy and hot.
Taste and Serve
- Taste and adjust with salt and pepper as needed. Spoon into warm bowls and enjoy immediately.