Description
This homemade mac and cheese recipe features creamy, cheesy sauce made with a blend of mild and sharp cheeses, enveloping perfectly cooked elbow macaroni. Topped with buttery toasted breadcrumbs and baked to a golden bubbly perfection, it’s a comforting classic that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Macaroni and Cheese
- 1 pound elbow macaroni
- 1 tablespoon salt (plus more for pasta water)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon mustard powder
- ¼ teaspoon smoked paprika
- 2 cups shredded mild melting cheese (such as mild cheddar or mozzarella)
- 1 cup shredded sharp cheese (such as sharp cheddar)
- 1 teaspoon lemon juice
Breadcrumb Topping
- ¾ cup breadcrumbs
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prepare for baking the mac and cheese.
- Cook the pasta: Bring a large pot of salted water to a boil. Salt it generously to season the pasta. Add the elbow macaroni and cook until just tender, then drain it without rinsing to preserve the starch that helps the sauce adhere.
- Make the roux: In the same pot, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for about one minute, stirring constantly until the mixture is smooth and pale, forming a roux which will thicken the sauce.
- Add the milk: Slowly whisk in 3 cups of whole milk, maintaining steady heat and stirring continuously to prevent lumps. Continue cooking until the sauce thickens enough to coat the back of a spoon.
- Season the sauce: Add salt, freshly cracked black pepper, mustard powder, and smoked paprika to the sauce, stirring to combine all the flavors perfectly.
- Melt the cheeses: Reduce heat to low. Add the mild melting cheese in handfuls, stirring until fully melted. Then stir in the sharp cheese until the sauce is smooth and creamy.
- Add lemon juice: Stir in 1 teaspoon of lemon juice to brighten and enhance the cheese flavor.
- Combine pasta and sauce: Fold the cooked macaroni into the cheese sauce, ensuring each piece is evenly coated with rich cheese sauce.
- Prepare breadcrumb topping: Transfer the mac and cheese mixture to the prepared baking dish and smooth the top. In a small pan over medium heat, melt 1 tablespoon of unsalted butter.
- Toast breadcrumbs: Add ¾ cup of breadcrumbs to the melted butter and toast, stirring occasionally until golden and crisp.
- Top and bake: Sprinkle the toasted breadcrumbs evenly over the mac and cheese. Bake uncovered for 20 to 25 minutes, or until the edges are bubbly and the topping is lightly golden.
- Rest and serve: Remove the dish from the oven and let it rest for 5 minutes before serving to allow the flavors to set and the mac and cheese to firm up slightly.
Notes
- Use a combination of mild and sharp cheeses for a balanced creamy and tangy flavor.
- Do not rinse the pasta after cooking to help the sauce adhere better.
- For a crispier topping, spread breadcrumbs in a single layer on a baking sheet and toast in the oven separately before topping the mac and cheese.
- Feel free to substitute whole milk with 2% milk for a lighter version, but whole milk provides a richer sauce.
- Adding a pinch of smoked paprika and mustard powder enhances the depth of flavor.
- You can prepare the cheese sauce and pasta ahead of time, but add the breadcrumb topping and bake just before serving.
- Leftovers reheat well in the oven or microwave, but may lose some crispness on the topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: homemade mac and cheese, baked macaroni and cheese, creamy mac and cheese, comfort food, cheesy pasta bake
