Macaroni Cheese (Printable)
Tender macaroni in a rich cheddar and Gruyère sauce, baked with a golden breadcrumb topping.
# What You'll Need:
→ Pasta
01 - 3 cups (about 10.5 oz) dried macaroni pasta
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 1/2 cups mature cheddar cheese, grated (about 5.3 oz)
06 - 1/2 cup Gruyère cheese, grated (about 1.8 oz)
07 - 1/2 teaspoon Dijon mustard
08 - Salt and black pepper, to taste
→ Topping
09 - 1/4 cup breadcrumbs (about 1 oz)
10 - 1/4 cup grated cheddar cheese (about 1 oz)
11 - 1 tablespoon unsalted butter, melted (optional)
# Directions:
01 - Preheat the oven to 400°F. Grease a medium baking dish with butter and set aside.
02 - Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente. Drain through a colander and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in the flour and whisk constantly for 1 to 2 minutes until a smooth, lightly golden roux forms.
04 - Slowly pour in the whole milk while whisking vigorously to prevent lumps. Continue cooking and stirring for 3 to 5 minutes until the béchamel thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Add the grated cheddar, Gruyère, and Dijon mustard, stirring until the cheeses are completely melted and the sauce is smooth. Season with salt and pepper to taste.
06 - Fold the drained macaroni into the cheese sauce, stirring gently until every piece is evenly coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
07 - In a small bowl, combine the breadcrumbs, remaining grated cheddar, and melted butter if using. Toss until the crumbs are evenly moistened. Sprinkle the mixture uniformly over the macaroni.
08 - Bake on the center rack for 15 to 20 minutes, until the topping is golden brown and the edges are bubbling.
09 - Remove from the oven and let stand for 5 minutes to allow the sauce to set before serving.
# Expert Tips:
01 -
- The combination of mature cheddar and Gruyere creates a sauce that tastes genuinely complex, not like something from a powder packet.
- That golden, crunchy breadcrumb topping cracks under your spoon and gives way to the creamiest pasta underneath.
- It comes together in about 45 minutes, which is faster than delivery and infinitely more rewarding.
02 -
- Adding cheese to a boiling sauce causes it to separate into oily strings, so always remove the pan from heat before stirring it in.
- A pinch of freshly grated nutmeg in the bechamel is a small gesture that makes the whole dish taste oddly professional.
03 -
- Warm the milk slightly before adding it to the roux, because cold milk hitting hot butter and flour is the number one cause of stubborn lumps.
- Reserve a quarter cup of pasta water before draining, because that starchy liquid can rescue a sauce that is too thick or stubborn.