Creamy Macaroni and Cheese

My college roommate's mother dropped by unexpectedly one rainy Tuesday and made this in our tiny kitchen. The way she calmly whisked that roux, humming something under her breath, changed everything I thought about comfort food. She told us her secret was patience and room temperature milk, which seemed like kitchen wisdom passed down through generations. I've made this recipe at least a hundred times since, always thinking of that cozy afternoon and the smell of melting cheese filling our apartment.

Last winter, my neighbor had just returned from surgery and couldn't stand for long periods. I made a triple batch of this mac and cheese, divided it into disposable baking dishes, and dropped one off at her door. She texted me two hours later saying it was the first thing she'd actually wanted to eat in days. There's something about this dish that feels like a hug, especially when it arrives with that golden, bubbling top still warm from the oven.

Ingredients

• 250 g (8 oz) elbow macaroni: The curves catch the sauce perfectly and elbow shape feels nostalgic and authentic
• 2 tbsp unsalted butter: Forms the foundation of your roux, use unsalted so you can control the seasoning
• 2 tbsp all-purpose flour: This creates that velvety thick base that makes the sauce coat every single noodle
• 500 ml (2 cups) whole milk, warmed: Room temperature or slightly warm milk prevents lumps and makes smooth sauce effortless
• 200 g (2 cups) sharp cheddar cheese, grated: Sharp cheddar gives that bold cheese flavor we all crave in mac and cheese
• 50 g (½ cup) Gruyère or mozzarella cheese, grated: Optional but adds that next-level creaminess and depth
• ½ tsp mustard powder: The secret ingredient that enhances cheese flavor without tasting like mustard
• ¼ tsp ground black pepper: Adds a gentle warmth that cuts through the richness
• ½ tsp salt: Adjust to taste, but remember the cheese already brings saltiness
• 40 g (⅓ cup) breadcrumbs: Panko creates that irresistible crispy topping that everyone fights over
• 1 tbsp unsalted butter, melted: Tossing the breadcrumbs in butter ensures they turn golden and stay crunchy
• 2 tbsp grated Parmesan cheese: Optional but adds a salty, nutty note to the crispy topping

Instructions

Preheat and prep your oven:

Crank that oven to 200°C (400°F) now so it's ready when you are, and grab your baking dish with a light coating of butter or oil

Cook your pasta:

Boil those macaroni in salted water for 1-2 minutes less than the package says, since they'll finish cooking in the sauce later

Build your roux:

Melt butter over medium heat, whisk in the flour, and keep it moving for 1-2 minutes until it's smooth and smells slightly nutty

Create the cheese sauce:

Slowly pour in that warm milk while whisking constantly, let it bubble and thicken for 3-4 minutes, then pull it off the heat to stir in all that glorious cheese until melted

Combine everything:

Pour your cooked noodles into the cheese sauce and fold until every piece is coated in that golden goodness

For stovetop version:

Scoop into bowls immediately and maybe sprinkle a little extra cheese on top because why not

For baked perfection:

Spread the mac and cheese in your prepared dish, toss the breadcrumbs with melted butter and Parmesan, and scatter that mixture evenly over the top

Bake until golden:

Slide it into the oven for 15-20 minutes until that topping is golden and crisp, then let it rest for 5 minutes so portions hold their shape

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My daughter requested this for her birthday dinner three years running, which I consider the highest compliment from a picky eight-year-old. She started helping me make the breadcrumb topping last year, standing on her step stool and getting butter everywhere. Those moments, with her little hands carefully sprinkling that final layer, became something I look forward to more than the actual eating part.

Make It Your Own

This recipe is incredibly forgiving and welcomes all kinds of additions. I've stirred in caramelized onions for depth, crispy bacon for smokiness, and even roasted broccoli when I need to sneak in vegetables. The base cheese sauce is a blank canvas that happily supports whatever flavors you're craving.

Stovetop Versus Baked

Some people are firmly in the stovetop camp, loving that creamy, soft texture straight from the pot. Others swear by the baked version with its crispy, golden crust and those coveted corner pieces. I make both depending on my mood, but honestly, that bubbly baked topping feels like something special for Sunday dinner or when I really want to impress.

Make-Ahead Magic

This mac and cheese is a meal prep champion that actually tastes better after sitting in the fridge overnight. The sauce soaks into the pasta even more deeply, creating this incredibly creamy, cohesive dish that reheats beautifully. I always make a double batch and portion one into freezer-safe containers for those nights when cooking feels impossible.

• Sprinkle a tablespoon of milk over leftovers before reheating to revive the creaminess
• For frozen portions, thaw overnight in the fridge then bake at 180°C (350°F) until hot through
• The topping stays crispy if you reheat in the oven rather than the microwave

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Whether it's a Tuesday night quick dinner or a Sunday feast with friends, this mac and cheese never fails to bring everyone to the table smiling. Sometimes the simplest recipes, made with care and good ingredients, are the ones that become the most meaningful.

Recipe Q&A

→ Can I make macaroni and cheese ahead of time?

Yes, prepare the dish up to 24 hours in advance and refrigerate before baking. Add 10-15 minutes to the baking time if cooking from cold. For stovetop version, reheat gently with a splash of milk to restore creaminess.

→ What cheeses work best for the sauce?

Sharp cheddar provides robust flavor and excellent melting properties. Gruyère adds nutty richness and creaminess, while mozzarella offers stretch. Avoid pre-shredded cheese as anti-caking agents can cause graininess. Block cheese grated fresh melts most smoothly.

→ Why must the milk be warmed before adding to the roux?

Warm milk incorporates more easily into the roux without creating lumps. Cold milk can cause the hot flour-butter mixture to seize, resulting in a gritty sauce. Gradually whisking in warm liquid ensures silky, lump-free consistency every time.

→ How do I prevent the sauce from separating?

Remove the saucepan from heat before adding cheese—high heat can cause oils to separate. Stir cheese in gradually rather than all at once. If reheating, do so gently over low heat, adding small amounts of milk if needed to restore smooth texture.

→ Can I freeze macaroni and cheese?

Freeze unbaked macaroni and cheese in an airtight container for up to 3 months. Thaw overnight in refrigerator before baking. The sauce may appear slightly separated after thawing but will emulsify again during baking. Already-baked portions freeze well too, though texture becomes slightly softer.

→ What pasta shapes work besides elbow macaroni?

Shells, cavatappi, penne, and fusilli all capture cheese sauce beautifully in their curves and ridges. Choose shapes with plenty of surface area and nooks to hold the creamy coating. Avoid long strands like spaghetti—the sauce won't cling effectively.