Mac and Cheese Classic (Printable)

Tender pasta in a silky cheddar sauce with an optional golden breadcrumb topping; comforting and quick to prepare.

# What You'll Need:

→ Pasta

01 - 10.5 oz elbow macaroni

→ Cheese Sauce

02 - 2 cups whole milk
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1 cup sharp cheddar cheese, grated
06 - 1 cup mild cheddar cheese, grated
07 - 1/2 tsp Dijon mustard
08 - Salt and black pepper, to taste

→ Topping (Optional)

09 - 1/4 cup breadcrumbs
10 - 1 tbsp melted butter
11 - 2 tbsp Parmesan cheese, grated

# Directions:

01 - Preheat oven to 350°F if baking with the breadcrumb topping.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until the mixture forms a smooth roux and turns slightly golden.
04 - Gradually whisk in the whole milk, pouring slowly to prevent lumps. Simmer while whisking constantly until the sauce thickens and coats the back of a spoon, about 4–5 minutes.
05 - Reduce heat to low. Add both cheddar cheeses and Dijon mustard, stirring until the cheese is completely melted and the sauce is silky smooth. Season with salt and black pepper to taste.
06 - Fold the cooked macaroni into the cheese sauce, stirring gently until every piece is evenly coated.
07 - For a baked version, transfer the mixture to a greased baking dish. Combine breadcrumbs, melted butter, and grated Parmesan in a small bowl, then sprinkle evenly over the top. Bake for 15–20 minutes until the topping is golden and crispy.
08 - Remove from oven and let rest for 2–3 minutes. Serve hot while the cheese sauce is still creamy and the topping is crisp.

# Expert Tips:

01 -
  • The sauce uses a simple roux technique that takes minutes but delivers a texture far superior to any boxed version.
  • It reheats beautifully the next day, which means lunch is already sorted.
  • That optional breadcrumb topping adds a crunchy contrast that turns comfort food into something worth serving guests.
02 -
  • Always add cheese off the heat or the sauce can break and turn grainy instead of smooth.
  • Grate the cheese yourself rather than buying pre shredded, since the anti caking powder on bagged cheese prevents proper melting.
03 -
  • Undercook the pasta by one minute because it absorbs sauce as it sits and you want it tender, not mushy.
  • Let the finished dish rest for five minutes before serving so the sauce has time to set and coat properly.

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