Creamy Mac and Cheese
This rich, velvety mac and cheese is built from scratch using a classic roux method, sharp cheddar, and cream cheese for a luxuriously smooth sauce that clings to every noodle. Ready in about 30 minutes with simple ingredients, it works as a satisfying weeknight main or a crowd-pleasing side dish — and it never turns grainy or dry.
Equipment
- Large pot - At least 6 quarts, for boiling pasta
- Heavy-bottomed saucepan or Dutch oven - 4 quarts, for the cheese sauce
- Whisk - For creating a smooth, lump-free sauce
- Box grater - For freshly shredding cheese
- Colander - For draining pasta
- Wooden spoon - For folding pasta into sauce
- Measuring cups and spoons
- 9x13-inch baking dish - (optional) Only needed for the optional baked version
Ingredients
For the Pasta
- 1 lb elbow macaroni - 450g; or other short pasta such as shells, cavatappi, or penne
- 1 tbsp salt - For the pasta water
For the Cheese Sauce
- 4 tbsp unsalted butter - 56g
- 1/4 cup all-purpose flour - 30g
- 2 cups whole milk - 480ml, warmed
- 1 cup heavy cream - 240ml
- 4 cups sharp cheddar cheese - 450g, freshly shredded from a block — do not use pre-shredded
- 4 oz cream cheese - 115g, softened and cut into cubes
- 1/2 cup Parmesan cheese - 50g, freshly grated
- 1 tsp Dijon mustard - Helps emulsify the sauce and adds subtle depth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt - Adjust to taste
- 1/4 tsp black pepper
- nutmeg - Pinch; optional but recommended
For the Optional Baked Topping
- 1 cup sharp cheddar cheese - Shredded, for topping before baking
- 1/2 cup panko breadcrumbs - (optional) Mix with 2 tbsp melted butter and sprinkle over cheese for extra crunch
- 2 tbsp unsalted butter - Melted, for mixing with panko breadcrumbs if using
Instructions
- Bring a large pot of salted water to a boil, add the macaroni, and cook 1–2 minutes less than package directions until just slightly firm. Reserve 1 cup of pasta water, then drain and set aside.
- In a heavy-bottomed saucepan, melt butter over medium heat, then whisk in flour and cook for 2–3 minutes until the mixture is smooth, lightly golden, and smells faintly nutty.
- Pour the warmed milk into the roux in a slow, steady stream while whisking constantly, then add the heavy cream and bring to a gentle simmer over medium-high heat, whisking frequently for 5–7 minutes until thickened to a gravy-like consistency.
- Reduce heat to low, add the cream cheese and whisk until smooth, then add the cheddar one handful at a time, whisking after each addition, followed by the Parmesan, Dijon mustard, garlic powder, onion powder, salt, pepper, and nutmeg.
- Fold the drained pasta into the cheese sauce until every piece is fully coated, adjusting consistency with reserved pasta water if needed, then let rest 2–3 minutes off the heat before serving.
- Preheat oven to 350°F (175°C), pour the mac and cheese into a greased 9x13-inch baking dish, top with shredded cheddar and optional buttered panko, and bake uncovered for 20–25 minutes until golden and bubbling. Rest 5 minutes before serving.
Notes
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents (cellulose) that prevent smooth melting and cause a grainy sauce. Always start from a block.
- Control heat when adding cheese: Always reduce to low before incorporating cheese. High heat causes the fat to separate and the sauce to turn greasy or grainy.
- Warm the milk first: Adding cold milk to a hot roux can cause lumps. Microwave it for about 1 minute before adding.
- Undercook the pasta slightly: Pull the pasta 1–2 minutes early — it will finish cooking in the hot cheese sauce and absorb flavor without becoming mushy.
- Dijon mustard is key: It acts as an emulsifier to keep the sauce smooth and adds subtle depth without a mustardy taste.
- Adjust consistency easily: If the sauce is too thick, stir in reserved pasta water a tablespoon at a time. If too thin, simmer a few minutes longer.
- Make-ahead tip: Prepare through step 5, refrigerate up to 24 hours, then reheat gently with a splash of milk to restore creaminess.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze in portions for up to 3 months.
- Reheating: Add 1–2 tbsp milk per serving and reheat on the stovetop over low heat or microwave at 50% power in 30-second intervals, stirring between each.
- Cheese variations: Swap or supplement the cheddar with Gruyere, fontina, smoked cheddar, or white cheddar. Avoid fresh mozzarella or feta, which don't melt smoothly.