Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) elbow macaroni
- 12 oz (340 g) sharp cheddar, shredded (about 3 cups)
- 6 oz (170 g) Gruyère, shredded (about 1 1/2 cups)
- 8 tbsp (113 g) unsalted butter, divided (6 tbsp for sauce, 2 tbsp for crumbs)
- 6 tbsp (48 g) all-purpose flour
- 4 cups (950 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 1/2 cups (75 g) panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne (optional)
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp kosher salt, plus more to taste
- 2 tbsp chopped chives or parsley (garnish)
Do This
- 1. Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil.
- 2. Cook macaroni 1 minute shy of al dente; drain and reserve 1 cup pasta water.
- 3. Toast crumbs: melt 2 tbsp butter with 1 tbsp olive oil in a skillet; stir in panko and a pinch of salt; cook 3–5 minutes until lightly golden. Set aside.
- 4. Make roux: in a large pot, melt 6 tbsp butter; whisk in flour and cook 2 minutes.
- 5. Whisk in milk and cream gradually; add Dijon, garlic powder, nutmeg, cayenne, pepper, and 1 tsp salt. Simmer 5–7 minutes until thick enough to coat a spoon.
- 6. Off heat, whisk in cheddar and Gruyère by the handful until smooth. Adjust salt.
- 7. Fold in pasta, loosen with 1/4–1/2 cup pasta water if needed. Transfer to dish, top with crumbs, bake 20–25 minutes until bubbling and deeply golden. Rest 10 minutes; garnish and serve.
Why You’ll Love This Recipe
- Two-cheese dream: sharp cheddar for classic flavor, Gruyère for nutty richness and extra melt.
- Silky, stable sauce: a proper roux-and-cream base that stays creamy, not grainy.
- Buttery crunch: pre-toasted panko bakes up shatteringly crisp on top.
- Weeknight-easy yet special enough for guests; make-ahead and freezer friendly.
Grocery List
- Produce: Fresh chives or flat-leaf parsley
- Dairy: Unsalted butter, whole milk, heavy cream, sharp cheddar, Gruyère
- Pantry: Elbow macaroni, panko breadcrumbs, all-purpose flour, Dijon mustard, olive oil, garlic powder, ground nutmeg, cayenne, kosher salt, black pepper
Full Ingredients
Pasta
- 1 lb (450 g) elbow macaroni
- Kosher salt for the pasta water
Creamy Cheddar–Gruyère Sauce
- 6 tbsp (85 g) unsalted butter
- 6 tbsp (48 g) all-purpose flour
- 4 cups (950 ml) whole milk
- 1 cup (240 ml) heavy cream
- 12 oz (340 g) sharp cheddar, coarsely shredded (about 3 cups)
- 6 oz (170 g) Gruyère, coarsely shredded (about 1 1/2 cups)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne (optional, for gentle heat)
- 1/2 tsp freshly ground black pepper
- 1 to 1 1/2 tsp kosher salt, to taste
- Up to 1/2 cup (120 ml) reserved pasta water, as needed to loosen
Buttery Toasted Breadcrumb Topping
- 2 tbsp (28 g) unsalted butter
- 1 tbsp olive oil
- 1 1/2 cups (75 g) panko breadcrumbs
- 1/4 tsp kosher salt
- 1/4 tsp smoked paprika or sweet paprika (optional)
Optional Garnish
- 2 tbsp finely chopped fresh chives or parsley
Step-by-Step Instructions
Step 1: Preheat and prepare your pan
Position a rack in the center of the oven and heat to 375°F (190°C). Lightly grease a 9×13-inch (3-quart) baking dish with butter or nonstick spray.
Step 2: Cook the pasta just shy of al dente
Bring a large pot (at least 5 quarts) of well-salted water to a rolling boil. Add the macaroni and cook until 1 minute shy of al dente; this prevents overcooked pasta once baked. Reserve 1 cup of the starchy pasta water, then drain the pasta. Set aside.
Step 3: Toast the buttery breadcrumbs
In a medium skillet over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Stir in the panko, 1/4 tsp kosher salt, and paprika if using. Cook, stirring constantly, until lightly golden and fragrant, 3–5 minutes. Transfer to a bowl to stop the cooking.
Step 4: Make the roux
In a large, heavy pot over medium heat, melt 6 tbsp butter. Whisk in the flour and cook, whisking continuously, until the roux is smooth, foamy, and smells slightly nutty, about 2 minutes. Do not let it brown.
Step 5: Build and thicken the sauce
Gradually whisk in the milk and cream in 3–4 additions, whisking well between each until smooth. Add the Dijon, garlic powder, nutmeg, cayenne (if using), black pepper, and 1 tsp kosher salt. Bring to a gentle simmer and cook, whisking often, until the sauce thickly coats the back of a spoon, 5–7 minutes. Reduce heat to low.
Step 6: Melt in the cheeses
Turn off the heat. Add the shredded cheddar and Gruyère by the handful, whisking after each addition until fully melted and silky before adding more. Taste and season with additional salt if needed. The sauce should be glossy and pourable; if it seems very thick, whisk in a splash of reserved pasta water.
Step 7: Combine, top, and bake
Fold the drained macaroni into the cheese sauce, stirring gently to coat. If desired, loosen with 1/4–1/2 cup reserved pasta water for ultra-creamy flow. Scrape into the prepared baking dish and smooth the top. Sprinkle evenly with the toasted breadcrumbs. Bake until bubbling at the edges and deeply golden on top, 20–25 minutes. For extra color, broil 1–2 minutes, watching closely.
Step 8: Rest and serve
Let the mac and cheese rest for 10 minutes so the sauce sets slightly and becomes luxuriously creamy when scooped. Garnish with chopped chives or parsley and serve warm.
Pro Tips
- Grate your own cheese. Pre-shredded blends often contain anti-caking agents that can make sauces grainy.
- Warm dairy makes smoother sauces. If you have time, warm the milk and cream before adding to the roux.
- Keep it gentle. Add cheese off the heat so it melts without separating; avoid boiling once cheese is in.
- Season smartly. The pasta water is salted, so add salt gradually to the sauce and taste as you go.
- Texture control. A splash of reserved pasta water gives a glossy, looser finish; skip it for a thicker, scoopable bake.
Variations
- Bacon–Scallion Crunch: Stir 6 slices crisped, crumbled bacon into the pasta and finish with 2 tbsp sliced scallions under the breadcrumbs.
- Truffle–Mushroom: Sauté 8 oz sliced cremini mushrooms in butter until browned; fold into the pasta and finish with 1–2 tsp white truffle oil before baking.
- Broccoli Cheddar Twist: Blanch 2 cups small broccoli florets for 2 minutes, drain well, and fold in with the pasta.
Storage & Make-Ahead
Refrigerate leftovers, tightly covered, for up to 4 days. Reheat covered at 325°F (165°C) for 15–20 minutes, adding a splash of milk to loosen if needed. For make-ahead, assemble up to the breadcrumb step, cool, cover, and refrigerate up to 24 hours (store crumbs separately). Bake covered at 375°F (190°C) for 20 minutes, uncover, add crumbs, and bake 15–20 minutes more. Freeze unbaked (without crumbs) up to 2 months; thaw overnight, then bake as above, adding 10–15 minutes.
Nutrition (per serving)
Approximate: 680 calories; 35 g fat; 55 g carbohydrates; 27 g protein; 3 g fiber; 6 g sugar; 780 mg sodium. Values will vary with specific ingredients.
