Mac and cheese recipe lovers, rejoice — this version is the ultimate comfort food dream come true. It features a velvety cheese sauce that hugs every bite of tender pasta, and you can choose between stovetop simplicity or a bubbly, golden-baked finish. With three types of cheese, simple pantry staples, and easy make-ahead options, this dish is made for weeknights, potlucks, or whenever a cheesy craving strikes.
Table of Contents
Why You’ll Love This Recipe
- Extra creamy sauce that never dries out
- Two options: quick stovetop or oven-baked topping
- Made with real cheese — no processed sauces
- Kid-friendly and adult-approved
- Perfect for make-ahead and freezer meals
Ingredients
- 1 lb elbow macaroni or cavatappi
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (or 2 cups milk + 1 cup evaporated milk)
- 12 oz sharp cheddar cheese, freshly shredded
- 4 oz Gruyere or Monterey Jack cheese, shredded
- ½ cup Parmesan cheese, finely grated (divided)
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp hot sauce (optional)
- 2 oz cream cheese (optional, for extra creaminess)
- Salt and black pepper, to taste
Optional Baked Topping
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- Remaining Parmesan (¼ cup)
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes shy of al dente. Drain and reserve 1 cup of pasta water. - Make the Roux
In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly, until smooth and fragrant. - Add Milk & Thicken
Slowly whisk in milk. Bring to a gentle simmer, whisking frequently, until sauce thickens enough to coat a spoon (about 5–7 minutes). - Melt the Cheese
Lower the heat. Add Dijon, garlic powder, paprika, and hot sauce (if using). Stir in cream cheese (optional). Remove from heat and add cheddar, Gruyere, and half the Parmesan, stirring until melted. - Combine with Pasta
Add cooked pasta and fold gently to coat. If sauce thickens too much, stir in a splash of reserved pasta water or milk. - Optional Baked Finish
Preheat oven to 375°F (190°C). Mix breadcrumbs with melted butter and remaining Parmesan. Transfer mac and cheese to a greased 9×13 dish, top with crumbs, and bake for 15–20 minutes. Broil 1–2 minutes for extra crisp. - Serve
For stovetop, let rest 3 minutes off heat to thicken slightly. Taste and adjust seasoning. Serve hot.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Rest Time: 5 minutes
- Total Time: 50 minutes
- Servings: 8
Nutrition Facts (Per Serving – Estimate)
- Calories: 600
- Protein: 22g
- Carbohydrates: 50g
- Fat: 30g
- Sodium: 620mg
- Fiber: 2g
Tips & Variations
- Cheese tip: Always shred cheese from the block — pre-shredded can make sauce grainy
- Customize it: Try white cheddar, smoked Gouda, or Fontina
- Add-ins: Bacon, lobster, jalapeño, truffle oil
- Vegan-friendly: Use plant milk, vegan cheese, and dairy-free butter
- Gluten-free: Use GF pasta and 1:1 GF flour for the roux
FAQs
Can I make this ahead?
Yes. Assemble fully and refrigerate up to 24 hours. Add 2–4 tbsp milk before reheating.
Why is my sauce grainy?
Likely due to high heat or pre-shredded cheese. Always melt cheese off heat and stir gently.
How do I reheat leftovers?
Warm slowly on the stovetop with a splash of milk, or bake covered at 325°F for 15–20 minutes.
Can I freeze it?
Yes. Cool completely and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
Mac and Cheese Recipe: Ultra Creamy Stovetop or Baked
Equipment
- – Large pot
- Whisk
- – Cheese grater
- – 9×13 baking dish (if baking)
Ingredients
- – 1 lb elbow macaroni or cavatappi
- – 4 tbsp unsalted butter
- – ¼ cup all-purpose flour
- – 3 cups whole milk or 2 cups milk + 1 cup evaporated milk
- – 12 oz sharp cheddar shredded
- – 4 oz Gruyere or Monterey Jack shredded
- – ½ cup Parmesan divided
- – 1 tsp Dijon mustard
- – ½ tsp garlic powder
- – ½ tsp paprika
- – ½ tsp hot sauce optional
- – 2 oz cream cheese optional
- – Salt and black pepper to taste
- ### Optional Baked Topping
- – 1 cup panko breadcrumbs
- – 2 tbsp melted butter
- – Remaining Parmesan
Instructions
- Boil pasta until just under al dente. Reserve 1 cup pasta water, then drain.
- In a large pot, melt butter. Whisk in flour; cook 1–2 minutes.
- Slowly whisk in milk. Simmer 5–7 minutes until thickened.
- Stir in mustard, seasonings, cream cheese (if using). Remove from heat.
- Add cheeses and stir until melted. Adjust with pasta water if needed.
- Stir in pasta. For stovetop, rest 3 mins and serve. For baked, top with panko mix and bake at 375°F for 15–20 mins.
Notes
Conclusion
This mac and cheese recipe is your go-to for cheesy comfort at its best. Whether you’re stirring it up on the stovetop or baking it for a crispy top, it delivers creamy perfection every time. Save it, customize it, and make it a part of your family favorite rotation.