Macaroni Cheese Classic Dish (Printable)

Tender pasta coated in rich cheese sauce, finished with a golden breadcrumb topping.

# What You’ll Need:

→ Pasta

01 - 8 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp 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 tsp mustard powder
08 - ¼ tsp ground black pepper
09 - ½ tsp salt

→ Topping (for baked version)

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

# How-To Steps:

01 - If baking, preheat the oven to 400°F.
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 over medium heat, melt butter. Whisk in flour constantly for 1–2 minutes to form a smooth roux without browning.
04 - Gradually whisk in warmed milk. Cook while stirring until the sauce thickens and bubbles, approximately 3–4 minutes.
05 - Remove sauce from heat. Stir in cheddar and Gruyère cheeses until fully melted and smooth. Add mustard powder, black pepper, and salt.
06 - Add drained macaroni to the cheese sauce and mix thoroughly until all pieces are evenly coated.
07 - For immediate serving, garnish with extra cheese if desired and serve.
08 - Transfer macaroni and cheese to a lightly greased baking dish.
09 - In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese. Evenly sprinkle over the pasta.
10 - Bake for 15–20 minutes until the topping is golden and crisp. Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been cooking all day.
  • The contrast between creamy sauce and crispy topping is genuinely addictive—there's always someone asking for seconds.
  • You can make it as simple or fancy as your mood requires, whether that's stovetop comfort or oven-baked elegance.
02 -
  • Never skip warming the milk before you add it; cold milk will seize up the flour and create lumps you'll spend minutes trying to whisk out.
  • Don't walk away from the sauce while it's cooking—it can go from silky to scorched faster than you'd expect.
  • Undercooked pasta is your friend here since it'll soften more in the sauce and oven; overcooked pasta turns mushy no matter what you do.
03 -
  • Keep the stovetop version on low heat and stir occasionally if you need to hold it for a few minutes; high heat will break the sauce and make it grainy.
  • If your sauce seems too thick, whisk in a splash of warm milk; if it's too thin, mix a tiny bit of flour with cold water and whisk it in while the sauce is still hot.
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