Homemade Mac & Cheese
Our easy, best-ever macaroni and cheese recipe accomplishes three key requirements: It's extra creamy, plenty cheesy, and baked with a crunchy, golden topping.
Ingredients
- 1/2 c. (1 stick) butter, plus more for baking dish
- Kosher salt
- 1 lb. elbow macaroni
- 1/2 c. all-purpose flour
- 5 c. whole milk
- 1 tsp. mustard powder
- Freshly ground black pepper
- 12 oz. shredded cheddar (about 3 c.)
- 8 oz. shredded Gruyère (about 2 c.)
- 3 oz. finely grated Parmesan (about 1 1/2 c.), divided
- 1 c. panko bread crumbs
- 3 tbsp. extra-virgin olive oil
Directions
- 1
Preheat oven to 375°. Grease a 13"x9" baking dish with butter. In a large pot of boiling salted water, cook macaroni, stirring occasionally, until al dente, 5 to 6 minutes. Drain.
- 2
In a large saucepan over medium heat, melt 1 stick butter. Sprinkle flour over and cook, stirring, until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined. Add mustard powder; season with salt and pepper. Bring to a simmer over medium-high heat and cook, stirring, until sauce starts to thicken, about 2 minutes.
- 3
Remove pan from heat and whisk in cheddar, Gruyère, and 1 cup Parmesan until melted and smooth. Stir in macaroni and transfer to prepared dish.
- 4
In a small bowl, combine panko, oil, and remaining 1/2 cup Parmesan. Sprinkle over macaroni; season with more pepper.
- 5
Bake mac and cheese until bubbly and golden, 25 to 30 minutes. Let cool 10 minutes.