Ultimate Creamy Mac and Cheese

About This Recipe

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.

Ingredients

Serves 4

• 400 gelbow macaroni or cavatappi
• 60 gunsalted butter
• 60 gplain flour
• 700 mlwhole milk(warm)
• 200 mldouble cream
• 200 gsharp cheddar(grated)
• 100 gGruyère(grated)
• 100 gComté or Gouda(grated)
• 1 tspDijon mustard
• 1 tspsmoked paprika
• 1/2 tspgarlic powder
• 50 gpanko breadcrumbs(for topping)
• 2 tbspbutter(for crumbs)

Instructions

1. 1

   Cook the pasta

   Boil macaroni in well-salted water until 2 minutes shy of al dente. Reserve 200ml pasta water. Drain.

2. 2

   Make the roux

   Melt butter in a large saucepan over medium heat. Add flour and whisk constantly for 2 minutes until sandy and slightly toasted.

3. 3

   Build the béchamel

   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.

4. 4

   Add cheese and seasonings

   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.

5. 5

   Combine and adjust

   Add pasta to the sauce. Stir to coat. Add pasta water to loosen if needed. Season generously with salt and white pepper.

6. 6

   Breadcrumb topping

   Toss panko with melted butter. Transfer mac to a baking dish. Top with buttered crumbs. Grill/broil 4–5 minutes until golden and crispy.

Variations

• •

  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.

Storage

Keeps 4 days refrigerated. The sauce tightens when cold — reheat with a splash of milk.

Frequently Asked Questions