Pin It I stood in my college kitchen staring at a blue box of powdered cheese dinner and thought there has to be something better. The first time I made a béchamel sauce felt like magic—watching butter and flour transform into velvet, then adding milk until it thickened into something that actually coats the pasta instead of sitting on top. This recipe became my go-to for broken hearts bad Tuesdays and celebrations alike. My roommate walked in mid whisk and said whatever that is I want it forever.
I made this for my fathers birthday dinner armed with nothing but determination and a bag of cheese. He took one bite closed his eyes and said this tastes like the restaurant downtown. The secret I learned is warming the milk first—cold milk makes the sauce seize up and no amount of whisking saves it. Now its the dish my sister requests every time she visits even after she swore she didnt like mac and cheese.
Ingredients
- 350 g (12 oz) elbow macaroni: Elbows hold sauce in their curves better than any other shape I have tried
- 3 tbsp (45 g) unsalted butter: Salted butter works but control the seasoning yourself
- 3 tbsp (25 g) all-purpose flour: Do not pack the flour or your sauce will be too thick
- 2 cups (480 ml) whole milk warmed: Room temperature or warm milk prevents lumps every time
- 1 cup (240 ml) heavy cream: Makes the sauce restaurant rich without floury taste
- 200 g (2 cups) sharp cheddar grated: Buy blocks and grate it yourself—pre shredded cheese has anti caking coating that makes sauce grainy
- 75 g (¾ cup) Gruyère or Swiss cheese grated: Adds nutty depth that sharp cheddar alone cannot achieve
- 50 g (½ cup) Parmesan finely grated: Salty umami punch that ties everything together
- 1 tsp Dijon mustard: No mustard taste—just enhances cheese flavor like salt does
- ½ tsp garlic powder: Use powder not fresh garlic for even flavor distribution
- ½ tsp onion powder: Sweet background note that makes people ask whats in this
- ½ tsp salt: Adjust based on how salty your cheeses are
- ¼ tsp freshly ground black pepper: Grind it fresh—pre ground tastes like dust
- Pinch of cayenne pepper: Wakes up the cheese without making it spicy
- ½ cup (30 g) panko breadcrumbs: Use panko not regular crumbs for lighter crunch
- 2 tbsp (30 g) unsalted butter melted: Toss with panko until evenly coated
- 2 tbsp Parmesan grated: Mix into breadcrumb topping for golden savory crust
Instructions
- Preheat and Prep:
- Heat oven to 200°C (400°F) for baked version and butter a 2 liter baking dish
- Cook Pasta:
- Boil macaroni in salted water 1–2 minutes less than package directions then drain well
- Start Béchamel:
- Melt butter in large saucepan over medium heat whisk in flour cook 1–2 minutes until golden but not brown
- Add Dairy:
- Whisk in warm milk and cream gradually simmer 4–5 minutes until thickened
- Season Sauce:
- Stir in Dijon mustard garlic powder onion powder salt pepper and cayenne
- Melt Cheese:
- Add cheeses in batches over low heat stirring until completely smooth
- Combine:
- Fold cooked macaroni into cheese sauce until every piece is coated
- Finish Stovetop:
- Serve immediately with extra cheese on top if you cannot wait
- Bake Option:
- Mix panko with melted butter and Parmesan sprinkle on pasta bake 20–25 minutes until golden
Pin It This recipe got me through my first winter alone. I would make a batch on Sunday eat it for dinner then pack the rest for lunches all week. Something about that warm creamy bowl made even gray February days feel okay. Now every time I smell butter and flour cooking together I remember that tiny kitchen and how cooking taught me to take care of myself.
Choosing the Right Cheese
The cheese combination matters more than you might think. Sharp cheddar provides the bold familiar flavor we expect from mac and cheese but it needs backup. Gruyère adds incredible depth with its nutty slightly sweet notes while Parmesan contributes saltiness and umami that makes the whole dish taste more complex. I once used only mild cheddar and it tasted flat like something was missing. The three cheese blend hits all the right notes.
Stovetop vs Baked
I used to think baked was the only correct way until a rushed Tuesday changed my mind. Stovetop version is pure unadulterated creamy comfort—saucy and rich like the best diner order. Baked adds that crispy golden topping and slightly firmer texture that holds its own at potlucks. Both are perfect just different moods. Make stovetop for weeknight comfort baked for company or when you want leftovers that reheat beautifully.
Make Ahead and Storage
This recipe has saved me more times than I can count when unexpected guests show up or life gets overwhelming. You can assemble the entire dish up to 24 hours before baking—just cover tightly and refrigerate then add 5–10 minutes to bake time if cold. Leftovers reheat surprisingly well with a splash of milk to loosen the sauce. I have even frozen individual portions wrapped tightly for those emergency need comfort food nights.
- Undercook pasta by 2 minutes since it absorbs sauce while baking
- Cover with foil after 15 minutes if top browns too fast
- Let baked version rest 5 minutes before serving—sauce sets and portions hold better
Pin It However you make it this recipe will become part of your own story too. Good food shared with people you love even if that person is just you on a Tuesday night is what cooking is all about.
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is preferred for its shape, which holds sauce well, but small shells or cavatappi can be used as alternatives.
- → How can I make the sauce extra creamy?
Use a combination of whole milk and heavy cream, stir constantly while simmering, and melt cheeses slowly for a smooth, luxurious sauce.
- → What cheeses complement this dish?
Sharp cheddar provides flavor, Gruyère adds nuttiness, and Parmesan contributes savory depth; variations like Monterey Jack or mozzarella work for milder taste.
- → Can I bake it or serve without baking?
Both options are great: stovetop yields a creamy texture, while baking with a panko and Parmesan topping gives a golden, crispy finish.
- → Any tips for seasoning balance?
Dijon mustard, garlic and onion powder, salt, pepper, and an optional pinch of cayenne add depth and enhance the cheese flavors perfectly.
- → How to store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on stovetop or oven to maintain creaminess and texture.