Classic Macaroni and Cheese
Creamy, cheesy, and packed with comforting flavor, Classic Macaroni and Cheese is the ultimate homemade comfort food. Made with tender pasta and a rich, creamy cheddar cheese sauce, this easy recipe is perfect for weeknight dinners, holiday gatherings, potlucks, or family meals.
Ingredients
For the Pasta
- 1 pound 16 ounces elbow macaroni – The classic pasta shape that holds the cheese sauce beautifully.
- 1 tablespoon salt – For seasoning the pasta water.
For the Cheese Sauce
- 4 tablespoons unsalted butter – Forms the base of the roux.
- ¼ cup all-purpose flour – Thickens the cheese sauce.
- 3 cups whole milk – Creates a rich creamy texture.
- 1 cup heavy cream – Makes the sauce extra smooth and luxurious.
- 3 cups sharp cheddar cheese freshly shredded – Delivers bold cheese flavor.
- 1 cup mozzarella cheese shredded – Adds creaminess and stretch.
- ½ cup Parmesan cheese grated – Adds savory depth.
- 1 teaspoon Dijon mustard – Enhances the cheese flavor.
- ½ teaspoon garlic powder – Adds subtle savory notes.
- ½ teaspoon onion powder – Boosts overall flavor.
- ½ teaspoon paprika – Adds warmth and color.
- Salt and freshly ground black pepper – To taste.
Optional Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
- Fresh chopped parsley
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente.
- Drain the pasta and set it aside.
- Mix the breadcrumb topping ingredients if using.
- Melt the butter in a saucepan and whisk in the flour to make a roux.
- Slowly whisk in the milk and heavy cream until the sauce thickens.
- Stir in the cheddar, mozzarella, Parmesan, and seasonings until smooth.
- Add the cooked macaroni and stir until evenly coated.
- Transfer to a baking dish, top with breadcrumbs, and bake until golden (optional).
- Let rest for 5 minutes, garnish, and serve warm.
Notes
- Freshly shred the cheese for the smoothest, creamiest sauce.
- Cook the pasta just until al dente to prevent it from becoming mushy.
- Add a splash of milk when reheating to keep the sauce creamy.