Description
This creamy homemade mac and cheese recipe is the ultimate comfort food, perfect for cozy nights. Featuring a blend of sharp cheddar and Monterey Jack cheeses combined with a rich, creamy sauce, it’s topped with crispy panko breadcrumbs for an irresistible finish. Easy to prepare and satisfying, this dish serves as a hearty meal or a beloved side.
Ingredients
Scale
Pasta
- 2 cups Elbow Macaroni (or your favorite pasta shape)
Cheese Sauce
- 2 cups Shredded Sharp Cheddar Cheese (use high-quality cheese for best results)
- 1 cup Shredded Monterey Jack Cheese (for added creaminess)
- 2 cups Whole Milk (for a rich and creamy sauce)
- 4 tablespoons Unsalted Butter (adds richness)
- ¼ cup All-Purpose Flour (thickens the sauce)
- 1 teaspoon Salt (to enhance flavors)
- ½ teaspoon Freshly Cracked Black Pepper (adds a subtle kick)
- 1 teaspoon Mustard Powder (elevates flavor)
Topping
- ½ cup Panko Breadcrumbs (optional, for a crunchy topping)
Instructions
- Cook Pasta: Boil water in a large pot with a pinch of salt. Add 2 cups of elbow macaroni and cook until al dente, about 7-8 minutes.
- Drain Pasta: Drain the pasta in a colander and set aside. Do not rinse to preserve the starch for better sauce adherence.
- Melt Butter: In the same pot, melt 4 tablespoons of unsalted butter over medium heat to prepare the roux base.
- Make Roux: Add ¼ cup of all-purpose flour to the melted butter, stirring continuously for 2-3 minutes until it turns golden, which cooks out the raw flour taste.
- Add Milk: Gradually pour in 2 cups of whole milk while whisking constantly to prevent lumps, cooking until the mixture thickens, about 5-7 minutes.
- Add Cheese: Reduce heat to low and stir in 2 cups shredded cheddar and 1 cup Monterey Jack cheese until fully melted and smooth.
- Season Sauce: Add 1 teaspoon salt, ½ teaspoon freshly cracked black pepper, and 1 teaspoon mustard powder, stirring to combine and enhance the flavors.
- Combine Pasta and Sauce: Add the cooked pasta back into the cheese sauce and stir gently to coat evenly.
- Prepare for Baking: Preheat oven to 350°F (175°C) and transfer the mac and cheese mixture to a greased baking dish for a crispy top.
- Add Topping: Sprinkle ½ cup of panko breadcrumbs evenly over the top to create a golden crust when baked.
- Bake: Bake in the preheated oven for 20-25 minutes until the breadcrumbs are golden brown and crispy.
- Cool and Serve: Allow the dish to cool slightly before serving to let the sauce set. Enjoy your creamy homemade mac and cheese!
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- The mustard powder enhances the cheese flavor but can be omitted if unavailable.
- Do not rinse cooked pasta to keep the starch intact, which helps the sauce cling better.
- You can substitute panko breadcrumbs with crushed crackers or omit the topping for a softer texture.
- Use whole milk for best creaminess; reduced-fat milk will yield a less rich sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
