Recipe

Best Mac and Cheese

Creamy, ultra cheesy mac with a golden, crunchy top and a sauce that stays smooth, not grainy.

By Matt Campbell

•

4.9

A bubbling 9x13-inch baking dish of baked mac and cheese with a deeply golden panko crust on a light kitchen counter

There are two kinds of mac and cheese people in this world: the creamy-sauce crowd and the crispy-top crowd. I refuse to choose. This recipe does both, on purpose.

We build a quick roux, whisk in milk and a little evaporated milk for extra insurance, then melt in a very intentional cheese combo so the sauce stays glossy instead of turning gritty. Then we bake it just long enough to set the top and toast a buttery panko blanket.

Measured ingredients for mac and cheese including elbow pasta, shredded cheeses, milk, butter, flour, spices, and panko on a bright kitchen counter

Why It Works

Silky sauce that clings: A simple roux plus gentle heat keeps the cheese smooth.
Big flavor without fancy steps: Dijon, garlic powder, and a pinch of smoked paprika make it taste like you tried harder than you did.
Crisp edges and crunchy top: Baking sets the casserole and toasts the panko while the inside stays creamy.
Reliable cheese pull: Cheddar brings the punch, Gruyere brings the melt, Parmesan brings the salty finish.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then cover and refrigerate up to 4 days (for best quality).

Freezer: Freeze in airtight portions up to 2 months (for best quality). Thaw overnight in the fridge for best texture.

Reheat (best method): Spoon into a small baking dish, add a splash of milk, cover with foil, and warm at 350°F until hot. Uncover for the last few minutes to re-crisp the top.

Microwave (fast method): Add a splash of milk, cover loosely, and heat in short bursts, stirring between. It will not stay as crunchy, but it will still be delicious.

Common Questions

What makes mac and cheese grainy?

Usually one of three things: the heat was too high when the cheese went in (or the sauce boiled), the cheese was pre-shredded (anti-caking agents can contribute to a less smooth sauce), or the sauce cooked too long after adding cheese. Keep it on low and melt gently.

Do I have to bake it?

Nope. If you want stovetop only, skip the baking step and just toss pasta with sauce. If you still want crunch, toast the panko in butter in a skillet and sprinkle it on top.

What cheeses are best?

My favorite combo here is sharp cheddar + Gruyere + Parmesan. If you need swaps: Monterey Jack, fontina, or low-moisture mozzarella work well for melt. Avoid all Parmesan as the main cheese because it can turn the sauce tight.

Can I make it ahead?

Yes. Assemble up to the point of baking, cover, and refrigerate up to 24 hours. Add 5 to 10 extra minutes in the oven since it is going in cold.

How do I make it a little spicy?

Add a pinch of cayenne, a few dashes of hot sauce, or stir in chopped pickled jalapeños. Keep it subtle so the cheese still tastes like cheese.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Colander
Large saucepan or deep skillet
Whisk
Measuring cups and spoons
9x13-inch baking dish (or 3-quart casserole)
Microplane or fine grater (for Parmesan)

I started making mac and cheese the way a lot of people do: dumping in cheese and hoping the universe rewards me. Sometimes it did. Sometimes I got that weird, grainy sauce that makes you stare into the pot like it personally betrayed you.

This version is my peace treaty. It is still relaxed and weeknight-friendly, but it has the little practical moves that make it dependable: low heat, freshly grated cheese, and a topping that actually stays crunchy. It is the mac I make when friends are coming over and I want something cozy that still feels like a mic drop.

Best Mac and Cheese

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8

Ingredients

Mac and Cheese

1 lb elbow macaroni (or cavatappi)
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup evaporated milk
1 tbsp Dijon mustard
1 tsp kosher salt, plus more for pasta water
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika (optional but very worth it)
1/4 tsp black pepper
12 oz sharp cheddar, freshly shredded (about 3 cups, give or take)
6 oz Gruyere, freshly shredded (about 1 1/2 cups, give or take)
2 oz Parmesan, finely grated (about 1/2 to 3/4 cup, depending on your grater)

Crispy Topping

1 1/2 cups panko breadcrumbs
3 tbsp unsalted butter, melted
2 tbsp Parmesan, finely grated
Pinch salt

Bowls of freshly shredded sharp cheddar and Gruyere with a small bowl of finely grated Parmesan on a kitchen counter

Instructions

Heat the oven. Preheat to 400°F. Butter a 9x13-inch baking dish (grease the sides well too).
Cook the pasta. Bring a large pot of water to a boil and salt it generously. Cook the macaroni to 1 minute shy of al dente (it will finish in the oven). Drain and do not rinse.
Make the roux. In a large saucepan over medium heat, melt 4 tbsp butter. Whisk in the flour and cook for 1 minute until it smells lightly toasty and looks like wet sand.
Build the sauce base. Slowly whisk in the whole milk and evaporated milk. Keep whisking until smooth. Cook 3 to 5 minutes, whisking often, until it lightly thickens and coats the back of a spoon.
Season it. Whisk in Dijon, salt, garlic powder, onion powder, smoked paprika, and black pepper.
Melt in the cheese gently. Turn heat to low. Add cheddar and Gruyere in handfuls, stirring until melted before adding more. Stir in Parmesan last.
Important: Do not boil. If you see aggressive bubbling or lots of steam, your heat is too high. Pull the pan off the burner for 30 seconds and keep stirring.
Combine. Add drained pasta to the sauce and fold until every noodle is coated. Pour into the baking dish and level the top.
Make the topping. In a bowl, mix panko, melted butter, Parmesan, and a pinch of salt. Sprinkle evenly over the mac.
Bake. Bake uncovered for 15 to 18 minutes until bubbly at the edges and the center is hot. Start checking at 12 to 14 minutes. If the top is browning too fast, loosely tent with foil and keep baking.
Rest, then serve. Let it sit for 5 to 10 minutes so the sauce settles into that perfect creamy-set texture. Spoon it up while it is still loud and steamy.