Creamy Macaroni Cheese Classic (Print Version)

Tender pasta coated in a rich, cheesy béchamel, baked golden or served creamy stovetop style.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Béchamel Sauce

02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 1 cup heavy cream

→ Cheese Mixture

06 - 2 cups sharp cheddar cheese, grated
07 - ¾ cup Gruyère or Swiss cheese, grated
08 - ½ cup Parmesan cheese, finely grated
09 - 1 tsp Dijon mustard
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ½ tsp salt
13 - ¼ tsp freshly ground black pepper
14 - Pinch of cayenne pepper (optional)

→ Topping (baked version)

15 - ½ cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 2 tbsp Parmesan cheese, grated

# How to Make It:

01 - If baking, preheat oven to 400°F (200°C) and grease a medium baking dish (approximately 2 quarts).
02 - Boil macaroni in salted water until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes until lightly golden without browning.
04 - Gradually whisk in warmed milk and cream until smooth. Bring mixture to a gentle simmer, stirring constantly, until thickened, approximately 4 to 5 minutes.
05 - Reduce heat to low and stir in Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper.
06 - Add grated cheddar, Gruyère, and Parmesan cheeses in batches, stirring until fully melted and the sauce is smooth.
07 - Fold cooked macaroni into cheese sauce until evenly coated.
08 - For stovetop preparation, serve hot immediately, optionally garnished with additional cheese.
09 - For baked version, pour macaroni mixture into prepared dish. Combine panko breadcrumbs with melted butter and 2 tablespoons Parmesan cheese; sprinkle evenly over top. Bake 20 to 25 minutes until golden and bubbling. Rest 5 minutes before serving.

# Additional Tips::

01 -
  • The three-cheese blend hits different—sharp, nutty, and smooth all at once, nothing bland about it.
  • You get to choose your adventure: creamy and stovetop or golden-crusted from the oven, both equally satisfying.
  • It tastes like someone who actually cares made it, but takes less than an hour from start to table.
02 -
  • If your sauce gets lumpy, you added cold milk or didn't whisk enough—strain it through a fine sieve and start fresh next time, or push it through now and move forward.
  • Don't skimp on the quality of your cheeses; sharp cheddar and real Gruyère make this sing while mild cheeses make it taste like what everyone expects but nobody remembers.
  • Undercooked pasta is your friend here—it keeps the whole dish from becoming a gluey mass by the next day.
03 -
  • Grate your own cheese instead of using pre-shredded—it melts smoother and tastes noticeably better because it doesn't have anti-caking agents interfering.
  • Save a ladle of pasta water before draining; if your sauce ever seems too thick, a splash of that starchy water loosens it right up.
Go Back