Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) elbow macaroni or similar short pasta
- 4 Tbsp unsalted butter + 3 Tbsp for topping
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup low-sodium chicken broth (or more milk)
- 3 cups (12 oz) shredded sharp cheddar
- 1 cup (4 oz) shredded Gruyère or Monterey Jack
- 3/4 cup grated Parmesan, divided
- 1 1/2 cups panko breadcrumbs
- Kosher salt, black pepper, garlic powder, smoked paprika, Dijon
- 8 oz smoked sausage (browned) or 1 1/2 cups cooked pulled chicken (optional)
Do This
- 1. Heat oven to 375°F (190°C). Butter a 9×13-inch (or similar) baking dish.
- 2. Boil pasta in salted water until just al dente (about 1 minute shy of package time); drain.
- 3. Brown sliced smoked sausage in a skillet, or warm pulled chicken; set aside.
- 4. For sauce, melt 4 Tbsp butter, whisk in flour 1–2 minutes, then slowly whisk in milk and broth. Simmer until thickened.
- 5. Season, then off heat stir in cheddar, Gruyère/Jack, and 1/4 cup Parmesan until smooth.
- 6. Toss pasta (and sausage or chicken, if using) with cheese sauce; spread in baking dish.
- 7. Mix panko, remaining Parmesan, and 3 Tbsp melted butter; sprinkle on top. Bake 18–22 minutes until bubbly and golden.
Why You’ll Love This Recipe
- Creamy, stovetop-style mac and cheese that still gets that irresistible bubbly, golden baked top.
- Buttery, crunchy breadcrumb crust that adds texture to every bite.
- Optional smoked sausage or pulled chicken turns it into a hearty, crowd-pleasing main dish.
- Simple, straightforward method using basic grocery-store ingredients.
Grocery List
- Produce: Fresh parsley (optional for garnish)
- Dairy: Whole milk, unsalted butter, sharp cheddar cheese, Gruyère or Monterey Jack, Parmesan cheese
- Pantry: Elbow macaroni (or other short pasta), panko breadcrumbs, all-purpose flour, chicken broth, Dijon mustard, garlic powder, smoked paprika, kosher salt, black pepper, cooking oil (for sausage), smoked sausage or cooked pulled chicken (optional)
Full Ingredients
Pasta Base
- 12 oz (340 g) elbow macaroni, cavatappi, shells, or other short pasta
- 2 tsp kosher salt (for pasta water)
- 1 tsp unsalted butter or oil (for greasing the baking dish)
Ultra-Creamy Cheese Sauce
- 4 Tbsp (1/2 stick / 56 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk, at room temperature if possible
- 1 cup (240 ml) low-sodium chicken broth (or use additional milk)
- 1 tsp Dijon mustard
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional, for a hint of smokiness and color)
- 3 cups (12 oz / 340 g) shredded sharp cheddar cheese, loosely packed
- 1 cup (4 oz / 115 g) shredded Gruyère or Monterey Jack cheese
- 1/4 cup (20 g) finely grated Parmesan cheese
Optional Add-Ins for Extra Crowd Appeal
- 8 oz (225 g) smoked sausage (such as kielbasa or andouille), sliced into 1/4-inch coins
- or 1 1/2 cups cooked pulled chicken, roughly chopped
- 1 tsp neutral oil (if browning sausage)
Buttery Breadcrumb Topping
- 1 1/2 cups (75 g) panko breadcrumbs (or regular dried breadcrumbs)
- 3 Tbsp (42 g) unsalted butter, melted
- 1/2 cup (40 g) finely grated Parmesan cheese
- 1/4 tsp kosher salt
- 2 Tbsp chopped fresh parsley (optional, for color and freshness)
Step-by-Step Instructions
Step 1: Prep the oven and pan
Preheat your oven to 375°F (190°C) with a rack in the center. Lightly grease a 9×13-inch baking dish or similarly sized casserole dish with 1 teaspoon of butter or a little oil. This helps prevent sticking and makes cleanup easier.
While the oven heats, gather and measure all your ingredients. Shred the cheeses yourself if possible; pre-shredded cheese is coated in anti-caking agents and does not melt quite as smoothly.
Step 2: Boil the pasta just to al dente
Bring a large pot of water to a rolling boil. Add 2 teaspoons of kosher salt, then stir in the pasta. Cook according to package directions, but stop 1 minute before fully al dente. The pasta will continue to cook in the oven, so undercooking slightly keeps it from getting mushy.
Drain the pasta well in a colander. Do not rinse; you want the starch to help the sauce cling. Set aside while you make the cheese sauce.
Step 3: Brown the sausage or warm the chicken (optional)
If using smoked sausage, heat 1 teaspoon of neutral oil in a large skillet over medium-high heat. Add the sliced sausage in a single layer and cook for 3–5 minutes, flipping once, until nicely browned on both sides. Browning intensifies the smoky flavor and adds delicious crispy edges. Remove from heat and set aside.
If using pulled chicken, simply warm it gently in a small pan or the microwave so it is not cold going into the casserole. You can season lightly with a pinch of salt and smoked paprika if desired.
Step 4: Make the roux for the cheese sauce
In a large, wide pot (you can reuse the pasta pot if it is dry), melt 4 tablespoons of butter over medium heat. Once melted and foamy, sprinkle in the 1/4 cup flour while whisking constantly. Cook, whisking, for 1–2 minutes until the mixture (roux) is smooth, slightly puffed, and smells faintly nutty. It should stay pale; do not let it brown.
Slowly pour in the milk and chicken broth, a little at a time, whisking thoroughly after each addition to avoid lumps. Once all the liquid is in, bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 5–7 minutes.
Step 5: Season and add the cheeses
Once the sauce has thickened, turn the heat to low. Whisk in the Dijon mustard, 1 teaspoon kosher salt, black pepper, garlic powder, and smoked paprika (if using). Taste and adjust seasoning as needed.
Remove the pot from heat. Add the shredded cheddar, Gruyère (or Monterey Jack), and 1/4 cup Parmesan in small handfuls, stirring after each addition until completely melted and smooth. You should have a glossy, pourable sauce that still clings well to a spoon.
Step 6: Combine pasta, sauce, and protein
Add the drained pasta directly into the pot of cheese sauce and stir gently until every piece is coated. If you are using smoked sausage or pulled chicken, fold it in now, distributing the pieces evenly throughout.
If the mixture seems very thick, you can loosen it with a splash of warm milk or a few tablespoons of hot water. Transfer the cheesy pasta mixture into the prepared baking dish, smoothing the top into an even layer.
Step 7: Make the breadcrumb topping and bake
In a medium bowl, combine the panko breadcrumbs, 1/2 cup grated Parmesan, 1/4 teaspoon kosher salt, and chopped parsley (if using). Drizzle in the 3 tablespoons of melted butter and toss with a fork until all the crumbs are evenly moistened.
Sprinkle the buttery breadcrumb mixture evenly over the mac and cheese. Place the dish in the preheated oven and bake for 18–22 minutes, until the top is deeply golden and crisp and the edges are bubbling.
For extra color, you can switch the oven to broil for 1–2 minutes at the end, watching very closely so the topping does not burn. Let the mac and cheese rest for 5–10 minutes before serving to set slightly and make scooping easier.
Pro Tips
- Shred your own cheese: Blocks of cheese melt creamier than pre-shredded, which can give your sauce a grainy texture.
- Do not overcook the pasta: Pull it off the heat 1 minute early so it stays pleasantly firm after baking.
- Control the thickness: If the sauce feels too thick before baking, add a splash of warm milk; it will thicken more in the oven.
- Use a wide, shallow dish: A 9×13-inch pan gives a higher ratio of crunchy topping to creamy pasta, which many people love.
- Boost the smoky flavor: If you skip sausage, include the smoked paprika for a subtle smoky note without meat.
Variations
- Extra-cheesy five-cheese version: Swap in some smoked Gouda or fontina for part of the cheddar and Gruyère, and increase the Parmesan in the sauce by 2–3 tablespoons.
- Vegetable-loaded mac: Stir in 1–2 cups of blanched broccoli florets, peas, or roasted cauliflower along with the pasta for extra color and nutrition.
- Spicy sausage mac: Use andouille or hot Italian sausage and increase the smoked paprika, plus add a pinch of cayenne or red pepper flakes.
Storage & Make-Ahead
Let leftovers cool to room temperature, then cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave with a splash of milk, or cover the baking dish with foil and warm in a 350°F (175°C) oven for 20–25 minutes, adding a little milk if it looks dry.
To make ahead, assemble the mac and cheese through the step of adding it to the baking dish. Top with the breadcrumb mixture, cover tightly, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge while the oven preheats and bake at 375°F (190°C) for 25–30 minutes, until hot and bubbly (it may take a few extra minutes since it is starting cold).
Nutrition (per serving)
Approximate values for 1 of 6 servings, made with whole milk and without added sausage or chicken: about 700 calories; 32 g protein; 34 g fat (20 g saturated); 64 g carbohydrates; 3 g fiber; 950 mg sodium. Adding smoked sausage or pulled chicken will increase protein and sodium and may slightly increase calories.
