Mac and Cheese Recipe: Ultra Creamy Stovetop or Baked
Creamy, cheesy, and endlessly comforting — this mac and cheese recipe can be baked or enjoyed straight from the stovetop. Customize it your way!
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
Shred cheese yourself for the best melt. Sauce too thick? Add warm milk or reserved pasta water.