Triple-cheese stovetop mac and cheese with a golden panko breadcrumb crust — pure American comfort food ready in 30 minutes.
Mac and cheese is the most Googled recipe in the United States, appearing in every American household. The secret is making a proper roux-based cheese sauce and using a blend of cheeses for depth. The baked version with a panko crust adds textural contrast that elevates it from humble to spectacular.
Serves 4
Boil macaroni in well-salted water until 2 minutes shy of al dente. Reserve 200ml pasta water. Drain.
Melt butter in a large saucepan over medium heat. Add flour and whisk constantly for 2 minutes until sandy and slightly toasted.
Slowly pour in warm milk, whisking constantly to prevent lumps. Add cream. Cook, stirring, until thick enough to coat the back of a spoon, about 8 minutes.
Remove from heat. Add mustard, paprika and garlic powder. Add cheeses in handfuls, stirring between each addition until fully melted and glossy.
Remove from heat before adding cheese — boiling causes it to split and become grainy.
Add pasta to the sauce. Stir to coat. Add pasta water to loosen if needed. Season generously with salt and white pepper.
Toss panko with melted butter. Transfer mac to a baking dish. Top with buttered crumbs. Grill/broil 4–5 minutes until golden and crispy.
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Never buy pre-grated cheese — it contains anti-caking agents that make the sauce grainy.
Use a blend: cheddar for flavour, Gruyère for melt, Gouda for smoothness.
Pasta water starch keeps the sauce silky and prevents it from tightening up.
Lobster mac: fold in cooked lobster meat before baking.
Spicy: add hot sauce, jalapeños and pepper jack cheese.
Truffle mac: finish with truffle oil and a shower of Parmigiano.
Keeps 4 days refrigerated. The sauce tightens when cold — reheat with a splash of milk.
Thomas Jefferson is often credited with popularising mac and cheese in America after encountering a similar dish in France, though the recipe appeared in American cookbooks as early as 1824. Kraft's boxed version (1937) made it a national staple.
Overheating causes proteins to seize. Always add cheese off the heat, and use freshly grated cheese — pre-shredded varieties contain starches that cause graininess.
Yes — assemble it without baking, cover and refrigerate up to 2 days. Add a splash of milk before baking since the sauce thickens as it chills.
Add a splash of milk before reheating, either in a covered dish in the oven at 160°C or gently on the stovetop, stirring often to bring the sauce back to its original silkiness.
Per serving (450g / 15.9 oz) · 4 servings total
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