Name: Ultimate Mac and Cheese Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 8 oz elbow macaroni; 2 cups sharp cheddar cheese, shredded; 2 cups whole milk; 4 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 cup panko bread crumbs

Introduction

This ultimate mac and cheese recipe is creamy, cheesy, and topped with a crispy golden crust. It’s the perfect comfort food that’s simple to make and always satisfying.

A close-up image of creamy macaroni and cheese in a white bowl, showing three layers: the bottom layer of soft cooked macaroni pasta in pale yellow, the middle layer of melted golden cheese sauce covering the pasta smoothly, and the top layer with bubbly, slightly browned melted cheese stretching as a woman's hand lifts a forkful, creating long gooey cheese strings. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup panko bread crumbs

Instructions

Step 1: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
Step 2: In a saucepan over medium heat, melt the butter until bubbly. Whisk in the flour until smooth and cook for about 1 minute to form a roux.
Step 3: Gradually pour in the milk while whisking constantly until the mixture thickens slightly.
Step 4: Remove the sauce from heat and stir in the shredded cheddar cheese until fully melted and smooth.
Step 5: Mix the cooked macaroni into the cheese sauce until well coated.
Step 6: Transfer the mixture to a greased baking dish. Sprinkle the panko bread crumbs evenly on top.
Step 7: Bake at 350°F (175°C) for 20-25 minutes or until the top is golden brown and crispy. Serve warm.

Tips & Variations

For extra creaminess, try adding a splash of heavy cream to the milk.
Mix in cooked bacon or sautéed onions for added flavor.
Use a blend of cheeses like Gruyère or mozzarella for a different cheesy twist.
To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm gently on the stove or in the microwave to restore creaminess.

How to Serve

A close-up image of a white bowl full of creamy macaroni and cheese with melted cheese stretching as if lifted by a woman's hand. The top layer shows golden-brown, slightly crispy baked cheese with a smooth, gooey, and thick cheese sauce underneath, covering tender elbow macaroni pasta. The texture is rich and creamy with some browned spots on the cheesy surface. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni is traditional, you can substitute with shells, cavatappi, or any small pasta shape that holds sauce well.

Can I make this recipe ahead of time?

Yes, you can assemble the mac and cheese and refrigerate it before baking. Add a few extra minutes to the baking time if baking from cold.

Ultimate Mac and Cheese Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

This Ultimate Mac and Cheese recipe combines creamy cheddar cheese sauce with perfectly cooked elbow macaroni, topped with crispy panko breadcrumbs and baked to golden perfection. Ideal as a comforting main dish or family favorite, it delivers rich, cheesy flavors with a crunchy finish.

Author: Dana
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

8 oz elbow macaroni

Cheese Sauce

2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour

Topping

1 cup panko bread crumbs

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, approximately 7 to 8 minutes. Drain the pasta and set aside.
Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter until bubbly. Whisk in the all-purpose flour until smooth, cooking for about 1 minute to eliminate the raw flour taste.
Add Milk: Gradually pour in the whole milk while whisking constantly, ensuring the mixture remains smooth. Continue cooking and whisking until the sauce thickens slightly to coat the back of a spoon.
Add Cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until fully melted and the sauce is creamy.
Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until all the pasta is evenly coated with the creamy sauce.
Bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Sprinkle the panko bread crumbs evenly over the top. Bake for 20 to 25 minutes, or until the topping is golden brown and crisp.

Notes

Use sharp cheddar cheese for a more robust flavor.
Ensure pasta is not overcooked; it should be al dente to avoid mushiness after baking.
For extra creaminess, substitute half of the whole milk with heavy cream.
To add a smoky flavor, incorporate a teaspoon of smoked paprika into the cheese sauce.
Panko breadcrumbs give a nice crunch; you can substitute with regular breadcrumbs if needed.

Keywords: mac and cheese, creamy mac and cheese, baked mac and cheese, cheddar cheese pasta, comfort food, American recipe