Our Best Mac and Cheese
Ingredients
- 2 Tbsp. unsalted butter
plus more for baking dish
- 2 Tbsp. extra-virgin olive oil
- 2 cups panko
- 2 large garlic cloves
finely chopped
- 2 oz. finely grated Parmesan
about 1/2 cup
- 1/2 tsp. kosher salt
- 2 tsp. kosher salt
plus more
- 1 lb. dried elbow macaroni
- 1/2 cup unsalted butter
1 stick
- 6 Tbsp. all-purpose flour
- 4 cups whole milk
- 3/4 cup heavy cream
- 1/2 tsp. ground white pepper
- 11/2 Tbsp. mustard powder
- 16 oz. coarsely grated extra-sharp cheddar
about 6 cups
- 2 oz. grated Parmesan
about 1/2 cup
- 9x13" baking dish
Directions
- 1
Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
- 2
In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4–6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
- 3
Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
- 4
In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
- 5
Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
- 6
Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18–22 minutes. Let cool 15 minutes before serving. Editor’s note: This recipe was originally published in October 2014. Head this way for more of our best casserole recipes →
Our Best Mac and Cheese
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About this Recipe
Craving the ultimate comfort food that truly delivers on rich, creamy indulgence? This recipe for Our Best Mac and Cheese promises a deeply satisfying experience, perfect for sharing and guaranteed to be a hit at any table.
What makes this mac and cheese stand out is its commitment to flavor and texture. It combines the sharpness of extra-sharp cheddar with the nutty notes of Parmesan, all enveloped in a luxuriously smooth sauce. The unique topping of garlic-infused panko provides an irresistible crispy counterpoint, elevating each bite beyond the ordinary.
Expect a symphony of textures and tastes: a tender bite from the elbow macaroni, perfectly coated in a velvety, full-bodied cheese sauce that uses both whole milk and heavy cream for unparalleled richness. The generous golden-brown topping offers a savory crunch, with the subtle warmth of garlic and a touch of salt bringing everything into perfect balance. This is a hearty, substantial dish designed to feed a crowd and leave everyone feeling utterly content.
Customization & Variations
While the specific combination of extra-sharp cheddar and Parmesan is key to this recipe's profile, you can explore other melty cheeses like Gruyère or Fontina for different nuanced flavors. For the topping, if panko isn't available, traditional breadcrumbs can be used, though they may yield a slightly less crispy result. The mustard powder is a secret weapon for enhancing the cheese flavor without making the dish taste overtly like mustard; however, it can be adjusted to your preference.
This substantial dish is ideal for family dinners, holiday gatherings, or potlucks, serving as a comforting main course or a beloved side that always disappears first.