Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) elbow macaroni
- 2 tsp kosher salt (for pasta water), plus more to taste
- 4 tbsp (57 g) unsalted butter, plus 1 tbsp for the baking dish
- 1/4 cup (32 g) all-purpose flour
- 3 cups (720 ml) whole milk, at room temperature
- 1 cup (240 ml) heavy cream, at room temperature
- 1 tbsp Dijon mustard
- 1 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 4 cups (16 oz / 454 g) sharp cheddar cheese, shredded
- 1 cup (4 oz / 113 g) Gruyere (or Monterey Jack), shredded
- 1/2 cup (1.5 oz / 42 g) Parmesan, finely grated (divided)
- 2 cups (80 g) panko breadcrumbs
- 3 tbsp (43 g) unsalted butter, melted (for topping)
- 2 tbsp chopped fresh parsley (optional, for serving)
Do This
- 1. Heat oven to 375°F (190°C). Butter a 9 x 13-inch baking dish.
- 2. Boil macaroni in salted water until 1–2 minutes shy of al dente; drain well.
- 3. Make a roux: melt 4 tbsp butter, whisk in flour, cook 1 minute.
- 4. Whisk in milk and cream; simmer 3–5 minutes until thick enough to coat a spoon.
- 5. Off heat, whisk in Dijon, spices, and cheeses until smooth; fold in macaroni.
- 6. Pour into dish, top with buttery panko-Parmesan crumbs, bake 22–25 minutes until bubbling; broil 1–2 minutes if needed for deeper browning. Rest 10 minutes.
Why You’ll Love This Recipe
- Cheddar-forward and truly creamy: a rich sauce built on a simple roux for reliable results.
- Crunchy, buttery crumb top: panko toasts into a golden crust without drying out the pasta.
- Great for gatherings: bakes in one dish and holds well for serving.
- Home-cook friendly: straightforward steps, everyday ingredients, and lots of tips for success.
Grocery List
- Produce: fresh parsley (optional)
- Dairy: unsalted butter, whole milk, heavy cream, sharp cheddar cheese, Gruyere (or Monterey Jack), Parmesan cheese
- Pantry: elbow macaroni, all-purpose flour, Dijon mustard, mustard powder, garlic powder, smoked paprika, kosher salt, black pepper, panko breadcrumbs
Full Ingredients
Pasta
- 1 lb (454 g) elbow macaroni
- 2 tsp kosher salt (for the pasta water)
Cheddar-Forward Cheese Sauce
- 4 tbsp (57 g) unsalted butter
- 1/4 cup (32 g) all-purpose flour
- 3 cups (720 ml) whole milk, at room temperature
- 1 cup (240 ml) heavy cream, at room temperature
- 1 tbsp Dijon mustard
- 1 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 4 cups (16 oz / 454 g) sharp cheddar cheese, shredded (see note below)
- 1 cup (4 oz / 113 g) Gruyere (or Monterey Jack), shredded
- 1/2 cup (1.5 oz / 42 g) Parmesan, finely grated, divided (2 tbsp in sauce, 2 tbsp in topping)
- Kosher salt, to taste (usually 1/2 to 1 tsp, depending on cheese saltiness)
Note: For the smoothest melt, shred your own cheese from blocks (pre-shredded cheese often contains anti-caking agents that can make sauces slightly grainy).
Crunchy Crumb Topping
- 2 cups (80 g) panko breadcrumbs
- 3 tbsp (43 g) unsalted butter, melted
- 2 tbsp Parmesan (from the 1/2 cup listed above)
- 1/2 tsp kosher salt
- 1/4 tsp smoked paprika (optional, for extra color)
For the Baking Dish and Serving
- 1 tbsp unsalted butter (to grease a 9 x 13-inch baking dish)
- 2 tbsp chopped fresh parsley (optional, for serving)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the baking dish
Arrange a rack in the middle of the oven and preheat to 375°F (190°C).
Butter a 9 x 13-inch baking dish with 1 tbsp butter. Set it aside so it’s ready when the sauce is done.
Step 2: Cook the macaroni just shy of al dente
Bring a large pot of water to a boil. Add 2 tsp kosher salt, then stir in 1 lb elbow macaroni.
Cook the pasta until 1–2 minutes shy of al dente (typically 6–7 minutes, but check your package timing and start testing early). The pasta will finish cooking in the oven.
Drain thoroughly. Do not rinse. Set aside while you make the cheese sauce.
Step 3: Make a quick roux (the thickening base)
In a large saucepan or Dutch oven over medium heat, melt 4 tbsp (57 g) butter.
Whisk in 1/4 cup (32 g) flour and cook, whisking constantly, for 1 minute. You want the mixture smooth and lightly bubbling, but not browned.
Step 4: Whisk in dairy and simmer until the sauce thickens
Slowly whisk in 3 cups whole milk, a splash at a time at first, to keep the mixture lump-free. Whisk in 1 cup heavy cream.
Bring to a gentle simmer, whisking often, and cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon. (If you drag a finger through the sauce on the spoon, it should leave a clean line.)
Step 5: Add seasonings and melt in the cheeses until smooth
Turn the heat to low. Whisk in 1 tbsp Dijon mustard, 1 tsp mustard powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
Remove the pan from the heat. Add the cheeses in handfuls, whisking after each addition until fully melted and smooth:
- 4 cups sharp cheddar
- 1 cup Gruyere (or Monterey Jack)
- 2 tbsp of the Parmesan (save the remaining 2 tbsp for the topping)
Taste and adjust with kosher salt as needed (commonly 1/2 to 1 tsp). Keep in mind the topping has salt too.
Step 6: Combine pasta and sauce, then fill the dish
Add the drained macaroni to the cheese sauce and fold until every piece is coated. If the sauce seems very thick, don’t worry; it loosens as it bakes and the pasta absorbs some liquid.
Pour the mac and cheese into the prepared baking dish and spread into an even layer.
Step 7: Make the crunchy crumb topping
In a bowl, mix:
- 2 cups (80 g) panko
- 3 tbsp (43 g) melted butter
- 2 tbsp Parmesan
- 1/2 tsp kosher salt
- 1/4 tsp smoked paprika (optional)
Sprinkle the crumb mixture evenly over the mac and cheese, covering the surface all the way to the edges for maximum crunch.
Step 8: Bake until bubbling and deeply golden
Bake uncovered at 375°F (190°C) for 22–25 minutes, or until the sauce is bubbling around the edges and the topping is golden brown.
If you want a darker, toastier crust, switch to broil for 1–2 minutes at the end. Stay close; panko can go from golden to burnt quickly.
Rest for 10 minutes before serving so the sauce thickens slightly and scoops cleanly. Finish with 2 tbsp chopped parsley if you like.
Pro Tips
- Undercook the pasta slightly: stopping 1–2 minutes early prevents a mushy bake.
- Shred your own cheese: it melts smoother and gives you a silkier sauce.
- Take the pot off heat before adding cheese: high heat can cause the sauce to turn grainy or oily.
- Even crumb coverage matters: push crumbs right to the corners for consistent crunch.
- Broil with caution: 60–120 seconds is usually plenty for a deeper golden top.
Variations
- Extra-crispy topping: swap 1/2 cup (20 g) of the panko for crushed butter crackers, and keep the rest panko for structure.
- Spicy mac: add 1/4 tsp cayenne to the sauce and stir in 1 cup diced pickled jalapeños (drained) with the pasta.
- Broccoli cheddar bake: fold in 3 cups (about 9 oz / 255 g) small broccoli florets, blanched for 2 minutes and well-drained, before baking.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat (best texture): Cover with foil and warm in a 350°F (175°C) oven for 20–25 minutes, then uncover for 5 minutes to re-crisp the top. For individual portions, microwave gently (the topping will soften), then toast under the broiler for 30–60 seconds if desired.
Make-ahead: Assemble the mac and cheese (without the crumb topping), cover, and refrigerate up to 24 hours. Let sit at room temperature for 30 minutes, add fresh crumb topping, then bake at 375°F (190°C) for 30–35 minutes until bubbling.
Freeze: For best results, freeze unbaked without topping for up to 2 months. Thaw overnight in the fridge, add topping, and bake as directed (plan for an extra 5–10 minutes).
Nutrition (per serving)
Approximate, based on 8 servings: 620 calories; 36 g fat; 48 g carbohydrates; 27 g protein; 780 mg sodium; 2 g fiber; 7 g sugar.
