Homestyle Macaroni and Cheese
This old fashioned creamy macaroni and cheese recipe delivers the perfect balance of creaminess, cheesy flavor, and nostalgic comfort that store-bought versions simply can't match. With a golden, bubbling casserole with its crispy top and creamy interior, it's perfect for weeknight family dinners or potluck gatherings.
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Servings: 10 servings
Calories: 520kcal
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Dutch oven or heavy-bottomed saucepan
- Whisk
Ingredients
Pasta
- 1 pound elbow macaroni or cavatappi for a fancier twist
Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk warmed (substitute 2% for a lighter version)
- 2 teaspoons salt
- 1/2 teaspoon white pepper black pepper works too, but will show specks
- 1/4 teaspoon nutmeg freshly grated provides the best flavor
- 1 teaspoon dry mustard powder
- 1/2 teaspoon paprika
- 4 cups sharp cheddar cheese freshly grated
- 2 cups Gruyère cheese freshly grated (can substitute Monterey Jack or Colby)
- 1 cup Parmesan cheese freshly grated, divided
Topping
- 1/2 cup Panko breadcrumbs
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Shred all cheeses and measure your ingredients.
- Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook until it's al dente—typically about 2 minutes less than the package directions suggest. Drain well, but do not rinse.
- In a large, heavy-bottomed saucepan or Dutch oven, melt the ½ cup butter over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes until it forms a smooth, golden paste.
- Gradually pour in the warmed milk while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken, about 5-7 minutes. The sauce should coat the back of a spoon.
- Add the salt, white pepper, nutmeg, dry mustard powder, and paprika. Whisk to incorporate all seasonings thoroughly.
- Reduce heat to low and add the cheddar, Gruyère, and ¾ cup of the Parmesan cheese, reserving the remaining Parmesan for the topping. Stir until all cheese is melted and the sauce is velvety smooth. Remove from heat.
- Add the drained pasta to the cheese sauce and fold gently until all pieces are evenly coated.
- In a small bowl, mix the Panko breadcrumbs with the remaining Parmesan cheese and the 2 tablespoons of melted butter.
- Transfer the macaroni and cheese mixture to your prepared baking dish. Sprinkle the breadcrumb mixture evenly over the top.
- Bake in the preheated oven for 25-30 minutes until the top is golden brown and the edges are bubbling.
- Allow the mac and cheese to rest for 5-10 minutes before serving.
Notes
For healthier alternatives, consider these modifications:
- Substitute whole grain pasta to increase fiber content
- Use reduced-fat milk and cheese to decrease total fat
- For a gluten-free version, use gluten-free pasta and replace all-purpose flour with a gluten-free 1:1 baking flour
- Add pureed butternut squash or cauliflower to the sauce (1 cup) while maintaining creamy texture
- For a protein boost, mix in 2 cups of diced ham or cooked chicken breast Storage information:
- Refrigeration: Store leftovers in an airtight container for up to 4 days
- Freezing: Freeze in portion-sized containers for up to 2 months
- Reheating: Add 2-3 tablespoons of milk per cup of mac and cheese when reheating to restore creaminess
- Make-ahead option: Prepare through Step 7, refrigerate for up to 24 hours, then complete the baking process (adding 10-15 minutes to baking time)
- Substitute whole grain pasta to increase fiber content
- Use reduced-fat milk and cheese to decrease total fat
- For a gluten-free version, use gluten-free pasta and replace all-purpose flour with a gluten-free 1:1 baking flour
- Add pureed butternut squash or cauliflower to the sauce (1 cup) while maintaining creamy texture
- For a protein boost, mix in 2 cups of diced ham or cooked chicken breast Storage information:
- Refrigeration: Store leftovers in an airtight container for up to 4 days
- Freezing: Freeze in portion-sized containers for up to 2 months
- Reheating: Add 2-3 tablespoons of milk per cup of mac and cheese when reheating to restore creaminess
- Make-ahead option: Prepare through Step 7, refrigerate for up to 24 hours, then complete the baking process (adding 10-15 minutes to baking time)
Nutrition
Calories: 520kcal | Carbohydrates: 42g | Protein: 24g | Fat: 28g | Saturated Fat: 16g | Sodium: 890mg | Fiber: 1.5g | Calcium: 580mg
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