Macaroni Cheese Classic Dish

The way cheese sauce should smell as it bubbles and thickens on the stove, that's what turned me from someone who made mac and cheese from a blue box into someone who grates their own cheddar on a Tuesday night. My first attempt was in a tiny apartment kitchen with a roommate who swore she didn't like homemade versions because they were too much work.

That same roommate hovered over my shoulder as I stirred the roux, absolutely convinced it would break or curdle or somehow become a disaster. When we finally sat down with bowls of the baked version, crispy tops and bubbling cheese edges catching the light, she admitted she might have been wrong about the effort versus reward equation.

Ingredients

• 250 g (8 oz) elbow macaroni: Elbows catch sauce perfectly in their curves, and cooking them slightly underdone means they finish in the oven without turning mushy
• 2 tbsp unsalted butter: The foundation of your roux and where all that rich flavor starts building
• 2 tbsp all-purpose flour: This thickens your sauce without making it heavy, creating that silky texture that coats every noodle
• 500 ml (2 cups) whole milk, warmed: Room temperature or slightly warmed milk prevents the sauce from breaking and keeps everything smooth
• 200 g (2 cups) sharp cheddar cheese, grated: Buy blocks and grate it yourself because pre-shredded cheese has anti-caking agents that make sauce grainy
• 50 g (½ cup) Gruyère or mozzarella cheese, grated: This optional addition adds that extra depth and creaminess that makes people ask what's different about your recipe
• ½ tsp mustard powder: The secret ingredient that enhances cheese flavor without making it taste like mustard
• ¼ tsp ground black pepper: Freshly cracked adds a nice warmth that cuts through the richness
• ½ tsp salt: Adjust this based on how salty your cheese is, tasting as you go
• 40 g (⅓ cup) breadcrumbs: Panko creates the best crunch, staying light and crispy instead of dense
• 1 tbsp unsalted butter, melted: This helps the breadcrumbs brown evenly and become golden rather than pale and soft
• 2 tbsp grated Parmesan cheese: Adding this to your topping creates a savory, nutty crust that's worth the extra step

Instructions

Get your oven ready:

Preheat to 200°C (400°F) if you're going the baked route, which honestly you should because that top layer is everything.

Cook the pasta:

Boil salted water and cook macaroni until just barely al dente, about 1 to 2 minutes less than the package suggests. Drain it well and set it aside.

Make the roux:

Melt 2 tablespoons butter over medium heat, whisk in flour, and keep whisking for 1 to 2 minutes until it's smooth and bubbling but not browned.

Add the milk:

Slowly pour in the warm milk while whisking constantly, then cook and stir until the sauce thickens and bubbles, about 3 to 4 minutes.

Make it cheesy:

Remove from heat and stir in the cheddar and Gruyère until completely melted and smooth. Add the 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.

For stovetop version:

Serve right now with some extra cheese sprinkled on top if you want immediate gratification.

For baked version:

Pour the mixture into a greased baking dish, then combine breadcrumbs with melted butter and Parmesan and sprinkle it evenly over everything.

Bake it golden:

Bake for 15 to 20 minutes until the top is golden and crisp, then let it rest for 5 minutes so you don't burn your mouth on molten cheese.

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This recipe became my go-to for the worst winter of my life when everyone seemed to be sick or sad or just needing something warm and familiar. I made it so many times that I could make the roux without thinking, pulling out ingredients by muscle memory while chatting on the phone or comforting someone who had just had a terrible day.

Making It Your Own

Once you've mastered the basic technique, this becomes a canvas for whatever you're craving. I've added everything from caramelized onions and bacon to roasted broccoli and sharp herbs, and the sauce handles it all beautifully.

Stovetop Versus Baked

Sometimes you need that immediate comfort and don't want to wait for the oven, and the stovetop version delivers exactly that creamy, rich experience. But if you can spare twenty minutes, the baked version creates those crispy edges and browned topping that make people fight over the corner pieces.

Make-Ahead Wisdom

You can assemble everything up to a day ahead and refrigerate it before baking, which actually helps the flavors meld together. The baking time might need a few extra minutes if it's coming straight from the refrigerator.

• Let the dish sit on the counter while the oven preheats so it's not ice cold when it goes in
• Cover with foil for the first half of baking if you're worried about the top burning
• Add the breadcrumb topping just before baking so it stays crispy instead of getting soggy

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There's something about watching people take that first bite, the way they close their eyes just a little bit when the cheese hits their tongue, that reminds me why homemade food matters. Good food and good people make the hardest days feel manageable.

Recipe FAQs

→ What type of pasta is best for this dish?

Elbow macaroni is ideal due to its shape that holds the cheese sauce well.

→ Can I make this without baking?

Yes, serving it directly from the stovetop offers a smooth, creamy texture without the crispy topping.

→ How do I get a crispy topping?

Toss breadcrumbs with melted butter and Parmesan cheese, then bake until golden and crisp.

→ Are there alternatives to cheddar cheese?

Gruyère or mozzarella can be added for extra creaminess and flavor layering.

→ How can I add extra flavor to this dish?

Incorporate cooked bacon, caramelized onions, or a pinch of cayenne for a spicy note.