Golden on top and velvety inside, this mac and cheese tastes like pure homemade comfort. It’s the kind of dish that makes everyone rush to the table.
Servings: 4–6
Prep time: 10 min
Cook time: 30–35 min
Ingredients
- 12 oz (340 g) elbow macaroni (or any pasta you like)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 1 tsp Dijon mustard (optional, for depth)
- 1/2 tsp garlic powder (optional)
- Salt and pepper to taste
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère or mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated (optional, for topping)
Instructions
- Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook pasta 1–2 minutes less than package instructions (al dente). Drain and set aside.
- Make the cheese sauce
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to make a roux.
- Gradually whisk in warm milk until smooth.
- Cook, stirring often, until sauce thickens (about 5–7 minutes).
- Remove from heat and stir in mustard, garlic powder, salt, and pepper.
- Add cheddar, Gruyère, and half the Parmesan. Stir until melted and smooth.
- Combine pasta and sauce
- Mix the cooked pasta with the cheese sauce until evenly coated.
- Transfer to a greased 9×13-inch baking dish.
- Bake
- Sprinkle remaining Parmesan on top (optional).
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and slightly golden on top.
- Serve
- Let it cool for 5 minutes, then serve warm.
💡 Tips:
- For extra creaminess, add 1/2 cup cream cheese to the sauce.
- You can mix in cooked bacon, caramelized onions, or roasted veggies for variety.