Description

This creamy and cheesy Mac and Cheese recipe features elbow macaroni coated in a rich homemade cheese sauce made from sharp cheddar, mozzarella, and Parmesan. Enhanced with Dijon mustard and savory spices, topped with buttery panko breadcrumbs toasted under the broiler for a crispy finish. A comforting classic perfect for any occasion.

Ingredients

Scale

Pasta

12 oz elbow macaroni or pasta of choice

Cheese Sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 tsp Dijon mustard (optional)
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste

Topping

½ cup panko breadcrumbs
1 tbsp butter, melted

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and add the elbow macaroni. Cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
Make the roux: In the same pot, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook, stirring constantly, for 1-2 minutes until bubbly and lightly golden but not browned.
Add the dairy: Gradually whisk in 2 cups of whole milk and 1 cup of heavy cream, ensuring the mixture is smooth. Cook over medium heat, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
Incorporate the cheese: Lower the heat to medium-low and add 2 cups sharp cheddar, 1 cup mozzarella, and ½ cup Parmesan cheese. Stir until completely melted and smooth. Then mix in 1 teaspoon Dijon mustard (if using), ½ teaspoon garlic powder, ½ teaspoon onion powder, and season with salt and pepper to taste.
Combine pasta and sauce: Add the drained macaroni back into the cheese sauce and stir gently to coat all the pasta evenly.
Add topping (optional): Preheat the oven broiler if using. Transfer the mac and cheese to a buttered baking dish. Combine ½ cup panko breadcrumbs and 1 tablespoon melted butter, then sprinkle evenly over the top.
Bake under broiler: Place the dish under the broiler for 2-4 minutes until the breadcrumbs are golden brown and crisp. Watch carefully to prevent burning.
Serve: Remove from oven, let cool slightly, and enjoy the creamy, cheesy mac and cheese.

Notes

Use whole milk and heavy cream for the creamiest sauce, but 2% milk can be substituted.
Keep an eye on the mac and cheese under the broiler to avoid burning the breadcrumbs.
Dijon mustard adds a subtle tang and depth but can be omitted if preferred.
Leftovers reheat well in the oven or microwave with a splash of milk to restore creaminess.
Feel free to customize with add-ins like cooked bacon, sautéed onions, or vegetables.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: mac and cheese, creamy macaroni, cheddar cheese sauce, baked mac and cheese, comfort food