Mac and cheese was one of the first American comfort foods I learned to make from scratch. I had only ever had the boxed kind before, and I thought that was all it could be.
Then a friend made me the real baked version, with a proper cheese sauce and a golden crust on top. I was amazed. It tasted nothing like the box. Now this is my go-to dish whenever I want something warm and cozy.
Ingredients
- 1 lb elbow macaroni
- 4 tablespoons butter, plus more for the dish
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted (for the topping)
Steps
1. Boil the pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook it 1 minute less than the package says. You want it slightly firm, because it will finish cooking in the oven. Drain it well and set it aside. Do not rinse it, because the starch helps the sauce cling.
2. Start the roux
Melt 4 tablespoons of butter in a large saucepan over medium heat. Once it is melted and foamy, whisk in the flour. Keep whisking for about 2 minutes. The mixture will turn into a thick paste and smell a little nutty. This roux is what thickens your cheese sauce, so do not rush it or skip it.
3. Add the milk slowly
Pour in the warm milk a little at a time, whisking constantly. Go slow here. If you dump it all in at once, you will get lumps. Keep whisking until each addition is smooth before adding more. After all the milk is in, let it simmer gently for 3 to 4 minutes until it thickens enough to coat a spoon.
4. Melt in the cheeses
Turn the heat down to low. Add the cheddar, mozzarella, and half the Parmesan, a handful at a time. Stir until each handful melts before adding the next. Then stir in the salt, pepper, and mustard powder. Taste it. This sauce should be rich, smooth, and taste strongly of cheese.
5. Mix the pasta into the sauce
Pour the drained macaroni into the saucepan with the cheese sauce. Stir gently until every piece of pasta is coated. Make sure you get into the corners of the pan. Every elbow should be covered in that creamy sauce. If it looks too thick, add a splash of warm milk.
6. Make the breadcrumb topping
In a small bowl, mix the panko breadcrumbs with the remaining Parmesan and the 2 tablespoons of melted butter. Toss it with your fingers until the crumbs are evenly coated. This topping is what turns soft mac and cheese into baked mac and cheese. It gets golden and crunchy in the oven.
7. Assemble the baking dish
Butter a 9×13 inch baking dish generously. Pour the mac and cheese in and spread it into an even layer. Sprinkle the breadcrumb mixture all over the top. Try to cover the whole surface so every serving gets some of that crispy topping.
8. Bake until golden and bubbly
Bake at 375 degrees for 20 to 25 minutes. You will know it is done when the top is deep golden brown and the edges are bubbling. If the top browns too fast, lay a piece of foil loosely over it for the last few minutes. Your kitchen will smell incredible at this point.
9. Let it rest before serving
Take the dish out of the oven and let it sit for 5 to 10 minutes. This rest lets the sauce settle and thicken a little, so it scoops out cleanly instead of running everywhere. Then serve it hot in big bowls. Watch it disappear.
Tips
Use freshly shredded cheese if you can, because pre-shredded cheese has a coating that makes the sauce less smooth. You can assemble the whole dish a day ahead, cover it, and refrigerate it. Just add 10 extra minutes to the baking time. Leftovers reheat well with a splash of milk.
Conclusion
This mac and cheese taught me what real American comfort food tastes like. Creamy inside, crispy on top, and made with love. It is the dish I bring to potlucks, and the bowl always comes home empty.
