Creamy Mac and Cheese (Print Layout)

Tender pasta in a rich, smooth cheddar sauce with hints of nutmeg and mustard. Ready in 40 minutes.

# What You Need:

→ Pasta

01 - 10.5 oz (about 3 cups) elbow macaroni

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk, warmed
05 - 7 oz sharp cheddar cheese, grated (about 2.5 cups)
06 - 2 oz Gruyère cheese, grated (optional, for extra richness)
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon ground nutmeg (optional)
10 - 1 teaspoon Dijon mustard (optional)

→ Breadcrumb Topping (Optional)

11 - 1/2 cup fresh breadcrumbs
12 - 1 tablespoon unsalted butter, melted
13 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Preheat the oven to 400°F if finishing with a breadcrumb topping. Lightly grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook until just al dente according to package directions. Drain thoroughly and set aside.
03 - In a large saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in the flour and whisk continuously for 1 minute to form a smooth roux and cook off the raw flour taste.
04 - Gradually pour in the warmed milk while whisking constantly to prevent lumps. Continue cooking and stirring over medium heat for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Stir in the grated sharp cheddar and Gruyère (if using), along with the salt, black pepper, nutmeg, and Dijon mustard. Stir until all the cheese has melted and the sauce is velvety smooth.
06 - Gently fold the drained macaroni into the cheese sauce, tossing until every piece is evenly coated and the mixture is well combined.
07 - If using the topping, transfer the macaroni mixture to the prepared baking dish. Combine the breadcrumbs, melted butter, and grated Parmesan in a small bowl, then sprinkle evenly over the surface. Bake for 15 to 20 minutes until the top is golden brown and the edges are bubbling.
08 - Remove from the oven and let rest for 5 minutes before serving. Garnish with additional grated cheese or fresh herbs if desired.

# Expert Suggestions:

01 -
  • The cheese sauce is silky and clings to every curve of the pasta like it was always meant to be there.
  • It comes together in under forty minutes, which means you can satisfy a craving almost as fast as it hits.
02 -
  • Adding cheese to a boiling sauce will cause it to separate into an oily, stringy mess, so always pull the pan off the heat first.
  • Pre-shredded cheese contains cellulose that prevents it from melting smoothly, and I learned this the hard way after a grainy disaster at a dinner party.
03 -
  • Warm your milk in the microwave for about ninety seconds before adding it to the roux and you will never see another lump.
  • Reserve a handful of grated cheese to stir in at the very end for pockets of gooey stretch that no one can resist.

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