Creamy Macaroni Cheese (Print View)
Tender macaroni in a rich cheddar and Gruyère sauce, baked with a golden breadcrumb topping.
# What You Need:
→ Pasta
01 - 10 oz (about 3 cups) macaroni pasta
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 5.3 oz (1½ cups) mature cheddar cheese, grated
06 - 1.8 oz (½ cup) Gruyère cheese, grated
07 - ½ teaspoon Dijon mustard
08 - Salt and black pepper, to taste
→ Topping
09 - ¼ cup breadcrumbs
10 - ¼ cup grated cheddar cheese
11 - 1 tablespoon unsalted butter, melted (optional)
# How-To Steps:
01 - Preheat the oven to 400°F. Lightly butter a medium baking dish and set aside.
02 - Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente. Drain through a colander and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until a smooth, lightly golden roux forms.
04 - Slowly pour in the whole milk while whisking vigorously to prevent lumps from forming. Continue cooking and stirring for 3 to 5 minutes until the béchamel thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Add the grated cheddar, Gruyère, and Dijon mustard, stirring until the cheeses are completely melted and the sauce is smooth. Season with salt and black pepper to taste.
06 - Add the drained macaroni to the cheese sauce and fold gently until every piece is evenly coated. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
07 - In a small bowl, combine the breadcrumbs, remaining grated cheddar, and melted butter if using. Toss until the crumbs are evenly moistened, then sprinkle the mixture uniformly over the macaroni.
08 - Place the dish in the center of the oven and bake for 15 to 20 minutes, until the topping is crisp and golden brown and the sauce is bubbling at the edges.
09 - Remove from the oven and let the dish rest for 5 minutes to allow the sauce to set slightly before serving.
# Expert Hints:
01 -
- The combination of mature cheddar and Gruyere creates a sauce that tastes like it took far more effort than it actually did.
- That golden breadcrumb crust on top will have everyone hovering around the oven waiting for it to come out.
02 -
- Adding cold milk all at once to a hot roux is the fastest path to a lumpy sauce, so always pour it in slowly while whisking vigorously.
- Overcooking the pasta before baking will leave you with mushy macaroni, so pulling it just shy of fully done is the real secret to perfect texture.
03 -
- A tiny pinch of nutmeg stirred into the cheese sauce adds a warmth that most people cannot identify but everyone notices and loves.
- Let the assembled dish rest for ten minutes before baking if you have time, because it allows the pasta to absorb some sauce and makes every bite more flavorful.