Creamy Macaroni and Cheese

The winter I lived in that tiny apartment with the perpetually drafty windows, mac and cheese became my Friday night ritual. Something about standing over the stove, watching milk transform into velvet, made the cold world outside feel distant and manageable. My neighbor would catch the aroma through the hallway ventilation and joke about paying rent in cheese portions.

I made this for my little sister after she had her wisdom teeth out, watching her face light up at the first creamy bite. She texted me three days later asking for the recipe, claiming store bought versions now tasted like cardboard in comparison. That is when I knew this recipe was something special worth keeping.

Ingredients

• 250 g (8 oz) elbow macaroni: The curves catch the sauce perfectly, and I always cook it slightly less than the package directs since it will continue cooking in the oven
• 2 tbsp unsalted butter: Use real butter here, nothing substitutes that rich flavor base for your roux
• 2 tbsp all-purpose flour: This creates the silky foundation that transforms milk into a proper cheese sauce
• 500 ml (2 cups) whole milk, warmed: Cold milk can shock your roux into lumps, so warm it slightly in the microwave first
• 200 g (2 cups) sharp cheddar cheese, grated: Buy blocks and grate them yourself because pre shredded cheese has anti caking agents that prevent smooth melting
• 50 g (½ cup) Gruyère or mozzarella cheese, grated: Optional but adds that restaurant quality depth and extra creaminess
• ½ tsp mustard powder: The secret ingredient that enhances cheese flavor without making it taste like mustard
• ¼ tsp ground black pepper: Freshly cracked makes all the difference here
• ½ tsp salt: Adjust after tasting since cheese brands vary in saltiness
• 40 g (⅓ cup) breadcrumbs: Panko creates the most incredible crispy crust that everyone fights over
• 1 tbsp unsalted butter, melted: Tossing this with the breadcrumbs ensures they turn golden rather than dry and pale
• 2 tbsp grated Parmesan cheese: Adds a salty, nutty crunch to the topping layer

Instructions

Get your oven ready:

Preheat to 200°C (400°F) now so you will not be waiting later when the sauce is perfectly hot and ready

Cook the pasta:

Boil salted water and cook macaroni until just al dente, about 1 to 2 minutes shy of package instructions, then drain well

Build your roux:

Melt butter over medium heat, whisk in flour, and stir constantly for 1 to 2 minutes until it bubbles but do not let it brown

Create the béchamel:

Whisk in warm milk gradually, keep stirring until the sauce thickens and bubbles, about 3 to 4 minutes

Make it magical:

Remove from heat and stir in both cheeses until completely smooth, then add mustard powder, pepper, and salt

Combine everything:

Pour the drained macaroni into the cheese sauce and stir until every piece is coated in that golden goodness

Finish it two ways:

Eat it straight from the pot for stovetop version, or pour into a greased baking dish topped with buttery breadcrumbs mixed with Parmesan

Bake until golden:

Cook for 15 to 20 minutes until the top is crispy and bubbling, then let it rest for 5 minutes before serving

Pin It

This recipe became my contribution to every family gathering, potluck, and comfort meal occasion. Watching people go silent at that first bite, seeing their eyes close in pure appreciation, that is the real reward of making something from scratch.

Making It Extra Creamy

Swap out half the milk for heavy cream if you want that restaurant style indulgence that feels almost wrong but tastes absolutely right. I learned this trick from a chef friend who made the most decadent mac and cheese I have ever tasted.

Baking Versus Stovetop

The stovetop version is faster and creamier, but baking creates that contrast between crispy top and soft interior that makes people fight over the corner pieces. I usually make the full recipe and bake half, keeping the stovetop portion for immediate sampling.

Customization Ideas

Once you master the base sauce, the possibilities become endless and exciting. These additions have become staples in my kitchen depending on the mood and occasion.

• Crumble cooked bacon over the top before baking for smoky depth
• Caramelized onions add sweetness that cuts through the richness beautifully
• A pinch of cayenne or dashes of hot sauce give it a gentle warmth

Pin It

There is something deeply satisfying about making a dish that has comforted generations, putting your own touch on a classic. Hope this recipe finds its way into your regular rotation like it has in mine.

Recipe FAQs

→ What cheese works best for creamy sauce?

Sharp cheddar provides robust flavor, while Gruyère or mozzarella adds extra creaminess. The combination creates a rich, smooth sauce that coats the pasta perfectly.

→ Should I bake or serve stovetop?

Both methods deliver delicious results. Stovetop offers immediate creamy texture, while baking creates a crispy golden topping and allows flavors to meld together beautifully.

→ How do I prevent grainy cheese sauce?

Use warmed milk and whisk constantly when making the roux. Add cheese gradually off the heat, stirring until completely melted and smooth before combining with pasta.

→ Can I make this ahead of time?

Prepare the dish fully and refrigerate before baking. When ready to serve, add fresh topping and bake 20-25 minutes until heated through and golden on top.

→ What additions enhance the flavor?

Crispy bacon, caramelized onions, or a pinch of cayenne pepper add depth. Substituting cream for some milk creates an even richer sauce for special occasions.