This straightforward mac and cheese recipe delivers classic comfort with minimal effort. The method uses a roux-based cheese sauce for reliable creaminess. You can have a satisfying dish ready in about half an hour.
Why This Recipe Works
- Sharp cheddar provides a bold, tangy flavor that stands out against the creamy base.
- A simple roux of butter and flour creates a stable sauce that prevents graininess.
- Whole milk offers richness without being overly heavy.
- Baking briefly at the end creates a lightly golden, cohesive top layer.
Ingredients
- 8 ounces (about 2 cups) elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed slightly
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground mustard powder
- 1/8 teaspoon cayenne pepper (optional)
- 3 cups (12 ounces) shredded sharp cheddar cheese, divided
- 1/2 cup panko breadcrumbs (optional, for topping)
Equipment Needed
- Large pot for boiling pasta
- Medium saucepan for cheese sauce
- Whisk
- Colander
- 9×13-inch baking dish or similar casserole dish
- Measuring cups and spoons
- Grater (if shredding cheese from a block)
Instructions
Step 1: Cook the Pasta
Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat. Add 1 tablespoon of salt to the boiling water. Pour in 8 ounces of elbow macaroni. Stir immediately to prevent sticking. Cook the pasta according to the package directions for al dente, which typically takes 7 to 9 minutes. You want the pasta to be tender but still firm to the bite, as it will cook further in the oven. While the pasta cooks, reserve 1 cup of the starchy pasta water in a measuring cup, then drain the rest in a colander. Do not rinse the pasta; the surface starch helps the sauce adhere. Set the drained pasta aside. Tip: Using the reserved pasta water later can help adjust the sauce consistency if it becomes too thick.
Step 2: Make the Roux
Place a medium saucepan over medium heat. Add 4 tablespoons of unsalted butter. Allow the butter to melt completely, swirling the pan occasionally. Once melted and foamy, sprinkle in 1/4 cup of all-purpose flour. Immediately begin whisking constantly to combine the butter and flour into a smooth paste, known as a roux. Continue cooking and whisking for exactly 2 minutes. The roux should bubble gently and take on a pale golden color. This cooking time is crucial to remove the raw flour taste without browning the roux, which is essential for a white sauce. Keep the heat steady to avoid burning. Have your 3 cups of warmed whole milk ready nearby.
Step 3: Create the Cheese Sauce Base
With the roux ready, slowly begin to add the 3 cups of warmed whole milk to the saucepan. Pour in about 1/2 cup at a time, whisking vigorously after each addition until the mixture is completely smooth before adding more milk. This gradual process prevents lumps from forming. Once all the milk is incorporated, continue to cook the sauce over medium heat, whisking frequently. Cook until the sauce thickens enough to coat the back of a spoon, which should take 5 to 7 minutes. You should be able to draw a line on the coated spoon with your finger. Then, remove the saucepan from the heat. Stir in 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of ground mustard powder, and the optional 1/8 teaspoon of cayenne pepper until fully combined.
Step 4: Incorporate the Cheese
Ensure the saucepan is off the heat. Add 2 1/2 cups of the shredded sharp cheddar cheese to the warm sauce. Reserve the remaining 1/2 cup of cheese for the topping. Stir the cheese into the sauce using a whisk or a wooden spoon until it is completely melted and the sauce is smooth and uniform. The residual heat from the sauce is sufficient to melt the cheese. If the sauce seems too thick at this point, you can thin it by stirring in a few tablespoons of the reserved pasta water until it reaches a creamy, pourable consistency. Taste the sauce and adjust the seasoning with more salt or pepper if desired. Tip: For the smoothest sauce, shred your own cheese from a block, as pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
Step 5: Combine and Bake
Preheat your oven to 375°F. In a large mixing bowl, combine the drained, cooked elbow macaroni and the finished cheese sauce. Stir gently until every piece of pasta is evenly coated. Transfer the mixture to a 9×13-inch baking dish or a similar-sized casserole dish, spreading it into an even layer. Sprinkle the top evenly with the reserved 1/2 cup of shredded cheddar cheese. For a crunchy topping, you can also sprinkle 1/2 cup of panko breadcrumbs over the cheese. Place the dish in the preheated oven and bake for 15 to 20 minutes. The dish is ready when the cheese on top is fully melted and the edges are bubbling gently. For a more golden top, you can broil for the final 1-2 minutes, watching closely to prevent burning. Tip: Let the baked mac and cheese rest for 5 minutes before serving; this allows the sauce to set slightly for cleaner portions.
Tips and Tricks
For a richer sauce, substitute 1 cup of the whole milk with heavy cream or half-and-half. If you prefer a baked mac and cheese with a firmer set, add one beaten egg to the cheese sauce after removing it from the heat, stirring quickly to temper it. To make ahead, assemble the pasta and sauce in the baking dish, cover, and refrigerate for up to 24 hours; add 5-10 minutes to the baking time when cooking from cold. For extra flavor, sauté 1/2 cup of finely diced onion in the butter before adding the flour in Step 2. A pinch of smoked paprika added with the other seasonings can introduce a subtle smoky depth.
Recipe Variations
- Protein Add-Ins: Stir in 1 cup of cooked, diced ham, crumbled cooked bacon, shredded rotisserie chicken, or browned ground beef with the pasta and sauce before baking.
- Vegetable Boost: Add 1 to 2 cups of steamed broccoli florets, thawed frozen peas, or sautéed mushrooms and spinach to the mixture for a more complete meal.
- Cheese Blend: Replace 1 cup of the cheddar with an equal amount of Gruyère, Monterey Jack, Gouda, or pepper Jack for a different flavor profile.
- Stovetop Version: Skip the baking step. After combining the pasta and sauce in Step 5, return it to the low heat for 2-3 minutes until heated through, then serve immediately.
- Gluten-Free: Use gluten-free pasta and replace the all-purpose flour with an equal amount of a 1:1 gluten-free flour blend in the roux.
Frequently Asked Questions
Q: Can I use pre-shredded cheese?
A: You can, but for the smoothest sauce, shred your own cheese from a block. Pre-shredded cheese contains starches that prevent clumping but can sometimes result in a slightly grainy or less creamy sauce texture.
Q: How do I store and reheat leftovers?
A> Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of milk, covered, stirring occasionally. For larger amounts, reheat in a covered dish in a 350°F oven until warm.
Q: Why did my sauce turn out grainy?
A> Graininess usually happens if the cheese is added to sauce that is too hot or boiled, causing the proteins to seize. Always remove the sauce from heat before adding cheese. Using very fresh, block-shredded cheese also helps prevent this issue.
Q: Can I freeze this mac and cheese?
A> Yes, for best results, freeze it before baking. Assemble the dish, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight, then bake as directed, adding a few extra minutes if needed.
Q: What can I use instead of mustard powder?
A> The mustard powder enhances the cheese flavor. You can omit it, use 1 teaspoon of Dijon mustard added with the cheese, or add a dash of Worcestershire sauce for a similar depth of flavor.
Summary
This mac and cheese recipe uses a reliable roux-based method for a creamy, flavorful sauce. It comes together quickly with simple ingredients and allows for easy customization. The result is a classic, comforting dish perfect for any occasion.
