Macaroni Cheese Creamy Golden (Print version)

Tender pasta enveloped in a smooth cheese sauce topped with a crispy golden crust.

# What You Need:

→ Pasta

01 - 8 ounces elbow macaroni

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk, warmed
05 - 2 cups sharp cheddar cheese, grated
06 - ½ cup Gruyère or mozzarella cheese, grated (optional)
07 - ½ teaspoon mustard powder
08 - ¼ teaspoon ground black pepper
09 - ½ teaspoon salt

→ Topping (for baked version)

10 - ⅓ cup breadcrumbs (preferably panko)
11 - 1 tablespoon unsalted butter, melted
12 - 2 tablespoons grated Parmesan cheese (optional)

# Directions:

01 - Preheat the oven to 400°F if preparing the baked version.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour constantly for 1–2 minutes until a smooth roux forms without browning.
04 - Gradually whisk in the warmed milk until smooth. Continue cooking and stirring until the sauce thickens and starts to bubble, about 3–4 minutes.
05 - Remove the saucepan from heat. Stir in cheddar and Gruyère (if used) until melted and smooth. Incorporate mustard powder, black pepper, and salt.
06 - Add the drained macaroni to the cheese sauce and stir until thoroughly coated.
07 - Serve immediately if desired without baking, optionally garnished with extra cheese.
08 - For the baked version, transfer macaroni and cheese to a lightly greased baking dish. Mix breadcrumbs, melted butter, and Parmesan in a small bowl.
09 - Evenly sprinkle the breadcrumb mixture over the pasta. Bake for 15–20 minutes until the topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The cheese sauce comes together in under 10 minutes but tastes like it's been simmering all day.
  • That crispy breadcrumb topping is the textural payoff that makes people ask for seconds before they've even finished.
  • One pot of pasta, one saucepan—cleanup is almost as quick as the cooking.
02 -
  • Don't skip cooking the pasta al dente; overcooked pasta in a creamy sauce turns into baby food fast.
  • If your sauce breaks or looks grainy, add another splash of warm milk and whisk off heat until it comes back together—it usually does.
  • The residual heat in the baking dish will keep cooking the mac and cheese even after you pull it out, so don't overbake or the sauce gets dry.
03 -
  • Grate your cheese fresh instead of using pre-shredded; it melts smoother because it doesn't have anti-caking agents.
  • If you're making this ahead, assemble it in the baking dish, cover it, and refrigerate—just add 5–10 minutes to the baking time since it goes in cold.
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