Creamy Macaroni Cheese (Printable View)

Tender macaroni coated in a rich béchamel sauce with melted sharp and Gruyère cheeses.

# 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 - 3/4 cup Gruyère or Swiss cheese, grated
08 - 1/2 cup Parmesan cheese, finely grated
09 - 1 tsp Dijon mustard
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
14 - Pinch cayenne pepper (optional)

→ Topping (optional for baked version)

15 - 1/2 cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 2 tbsp Parmesan cheese, grated

# How To Make It:

01 - Preheat the oven to 400°F. Grease a medium baking dish (approximately 2 quarts).
02 - Boil elbow macaroni in salted water until just al dente, about 1 to 2 minutes less than package directions. Drain and set aside.
03 - Melt 3 tablespoons of unsalted butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes until lightly golden but not browned.
04 - Gradually whisk in the warmed whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring continuously, until thickened, about 4 to 5 minutes.
05 - Lower heat to low and stir in Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper.
06 - Gradually add the sharp cheddar, Gruyère, and Parmesan cheeses, stirring until fully melted and smooth.
07 - Fold the cooked macaroni into the cheese sauce until evenly coated.
08 - For stovetop service, serve immediately with extra cheese if desired. For baking, transfer the mixture to the prepared dish. Combine panko breadcrumbs, melted butter, and Parmesan cheese, then sprinkle over the top. Bake for 20 to 25 minutes until golden and bubbling. Let rest for 5 minutes before serving.

# Best Practices:

01 -
  • The béchamel is silky and forgiving, no lumps or broken sauce drama.
  • Three cheeses mean complex flavor without pretension.
  • You get to choose your adventure: creamy stovetop or crispy golden baked.
02 -
  • Cold milk will seize your roux and leave lumps—warm it first, or add cold milk very slowly while whisking hard.
  • Pull your pasta out early; it keeps cooking in the residual heat and you'll end up with mush otherwise.
  • The sauce thickens as it cools, so if it looks a tiny bit loose when plated, that's actually perfect.
03 -
  • Grate your cheese fresh right before you need it—pre-shredded cheese has anti-caking agents that make the sauce grainy.
  • Use a whisk, not a spoon, when making the roux and sauce; the shape actually prevents lumps from forming.
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