Creamy Classic Mac and Cheese: Easy Weeknight Comfort (Print Version)

Creamy Classic Mac and Cheese, a simple, warm dish. Learn my easy recipe for a comforting meal, complete with personal tips and kitchen stories.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Core

01 - Elbow Macaroni (1 lb)
02 - Unsalted Butter (1/2 cup)
03 - All-Purpose Flour (1/2 cup)
04 - Whole Milk (4 cups)

→ Cheese Blend for Creamy Classic Mac and Cheese

05 - Sharp Cheddar Cheese (4 cups, freshly grated)
06 - Gruyère Cheese (1 cup, freshly grated)

→ Flavor Boosters

07 - Dijon Mustard (1 tsp)
08 - Nutmeg (1/4 tsp, freshly grated)
09 - Salt (to taste)
10 - Black Pepper (to taste)

→ Finishing Touches

11 - Panko Breadcrumbs (1/2 cup, optional)
12 - Fresh Parsley (for garnish, optional)

# Instructions:

01 - Get a big pot of water boiling, really salty, like the ocean! This is where I sometimes forget to add enough salt, and then the pasta tastes bland, no fun. Add your elbow macaroni and cook it just shy of al dente, maybe a minute or two less than the package says. It's going to finish cooking in the oven, so we don't want mushy pasta. Drain it well, really well, and set it aside. Don’t rinse it, though; we want that starch to help the sauce cling!
02 - In a large, heavy-bottomed pot or Dutch oven, melt your butter over medium heat. You want it bubbly, but not browned. Add the flour, whisking constantly. It’ll turn into a thick paste, almost like a dough ball. Cook this roux for about 1-2 minutes, still whisking. This step is super important to cook out the raw flour taste; I once rushed it, and the sauce had this weird, powdery aftertaste. Not ideal for a truly creamy mac and cheese!
03 - Now for the magic! Gradually whisk in the warmed whole milk, a little bit at a time, making sure each addition is fully incorporated before adding more. This is key to a smooth sauce – no lumps, please! Keep whisking as the sauce thickens. You'll feel it change, becoming velvety and luxurious. It smells so comforting at this stage, like pure potential for the best Creamy Classic Mac and Cheese ever.
04 - Take the pot off the heat for a second, then start adding your freshly grated cheddar and Gruyère cheeses, a handful at a time. Stir until each batch is completely melted and smooth before adding the next. This prevents the cheese from clumping up. Stir in the Dijon mustard, nutmeg, salt, and pepper. Taste it! Does it need more salt? More pepper? This is *your* mac and cheese, so make it sing.
05 - Gently fold the cooked, drained macaroni into the cheese sauce until every single elbow is coated in that glorious, creamy goodness. Transfer the mixture to a 9x13 inch baking dish. If you're using the optional breadcrumb topping, now's the time to sprinkle those buttery panko crumbs over the top. I sometimes forget this step in my excitement, but that crunch is so worth it!
06 - Bake your Creamy Classic Mac and Cheese in a preheated oven at 375°F (190°C) for 20-25 minutes, or until it’s bubbly around the edges and the topping is golden brown. The smell alone will make your stomach rumble! Let it rest for 5-10 minutes after it comes out of the oven – this helps the sauce set up a bit, making it even creamier. Then, dish it out and enjoy that pure, unadulterated comfort.

# Notes:

01 - Always grate your own cheese for the smoothest, creamiest sauce – pre-shredded just won't cut it. Warm your milk slightly before adding it to the roux; it helps prevent lumps and speeds up thickening. Don't overcook the pasta initially! It finishes cooking in the oven, so slightly undercooked is what you're aiming for. A touch of cream cheese or even a slice of American cheese (shh, don't tell!) can make your sauce extra smooth and stable. For an extra crispy top without breadcrumbs, sprinkle a little extra grated Parmesan cheese over the top before baking. Try adding a pinch of smoked paprika to the roux for a subtle, smoky depth that's just a little bit different.

# Equipment Needed:

01 - Large
02 - heavy-bottomed pot or Dutch oven
03 - Whisk
04 - 9x13 inch baking dish
05 - Grater

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