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A steaming bowl of classic mac and cheese dinner with golden-brown topping

Classic Mac and Cheese Dinner

This classic macaroni and cheese recipe delivers ultimate comfort with a creamy, rich sauce and a crispy, golden topping. Perfect for a cozy dinner or a crowd-pleasing side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Elbow Macaroni
  • 1/2 cup Butter 1 stick, unsalted preferred
  • 1/2 cup All-purpose Flour
  • 4 cups Milk whole milk recommended for ultimate creaminess
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon Nutmeg freshly grated if possible
  • 1/2 teaspoon Black Pepper freshly ground
  • 1 teaspoon Salt plus more for pasta water
  • 4 cups Sharp Cheddar Cheese about 1 pound, freshly grated
  • 2 cups Gruyère or Fontina Cheese about 1/2 pound, freshly grated
  • 1 cup Panko Breadcrumbs optional, for topping

Equipment

  • Large pot
  • Dutch oven
  • Whisk
  • 9x13-inch baking dish

Method
 

Cooking Steps
  1. Boil salted water in a large pot, then add elbow macaroni and cook until 'al dente' according to package directions, then drain.
  2. Melt butter in a large pot or Dutch oven, then whisk in flour and cook for 2-3 minutes until a smooth, lightly nutty roux forms.
  3. Gradually whisk in milk until smooth, then bring to a simmer, whisking occasionally until the mixture thickens to coat the back of a spoon.
  4. Remove the pot from heat and stir in Dijon mustard, nutmeg, black pepper, and salt to enhance the flavor.
  5. Add grated cheddar and Gruyère (or Fontina) cheeses to the milk mixture, stirring until melted and the sauce is smooth and creamy; adjust seasonings to taste.
  6. Add the cooked macaroni to the cheese sauce and stir gently to ensure all pasta is evenly coated.
  7. If baking, preheat the oven to 375°F (190°C), then pour the mac and cheese into a greased 9x13-inch baking dish and sprinkle with panko breadcrumbs if desired.
  8. Bake for 20-25 minutes until golden brown and bubbly, or broil for the last 2-3 minutes for an extra crispy topping, watching carefully to prevent burning.
  9. Let the mac and cheese rest for 5-10 minutes after removing it from the oven, then serve hot.

Notes

For an extra crispy topping, you can toast the panko breadcrumbs in a dry pan before sprinkling them over the mac and cheese. Ensure your cheese is freshly grated for the best melting and creamiest sauce, avoiding pre-shredded varieties which often contain anti-caking agents.