Recipe

Gourmet Mac And Cheese

Creamy, ultra-cheesy, and baked until golden with crisp edges, plus a punchy garlic Dijon kick that tastes like you actually tried. Weeknight-friendly, dinner party-approved.

By Matt Campbell

•

4.9

Jump to Recipe

Mac and cheese is already a comfort food legend. But sometimes you want the version that makes people hover near the oven like it is a movie trailer. The one with a sauce that clings to every noodle, a topping that crackles when you tap it with a spoon, and enough flavor going on that you do not need a side of excuses.

This gourmet mac and cheese hits that sweet spot: accessible ingredients, clear steps, and big payoff. We build a smooth cheese sauce with sharp cheddar for bite, Gruyere for melt, and Parmesan for that salty, savory edge. Then we wake it up with garlic, Dijon, and a tiny bit of smoked paprika. Nothing fussy, just smart. Taste as you go. That is the whole game.

Why It Works

Silky sauce, no graininess: We use a simple roux, warm milk, keep the sauce from boiling, and melt the cheese off the heat so it stays smooth.
Bold, layered flavor: Sharp cheddar, nutty Gruyere, Parmesan, Dijon, garlic, and a whisper of smoked paprika.
Best of both textures: Creamy center with a crisp panko topping and those coveted browned edges.
Holds up for leftovers: A touch of cream and the right pasta cook keeps it from turning into a brick.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat (best method): Put mac and cheese in a small baking dish, splash in 1 to 2 tablespoons milk per cup of pasta, cover with foil, and bake at 350°F until hot (about 15 to 25 minutes). For a clear endpoint, reheat to 165°F in the center. Uncover for the last few minutes to re-crisp the top.

Reheat (microwave): Add a little milk, cover loosely, and heat in 30-second bursts, stirring in between. Stop when it is just hot. Overheating can split the sauce. If you want to be precise, aim for 165°F.

Freeze: You can freeze it for up to 2 months, but the texture is best fresh. Thaw overnight in the fridge, then reheat covered at 350°F with a splash of milk (again, 165°F in the center is your done point).

Common Questions

What makes this “gourmet” if the ingredients are simple?

It is all about flavor layering and technique: a smooth béchamel base, a blend of cheeses that melt differently, and small boosts like Dijon, garlic, and smoked paprika. It tastes restaurant-y without requiring anything weird.

Can I skip Gruyere?

Yes. Swap in fontina, Havarti, Gouda (not smoked unless you want a stronger vibe), or Monterey Jack. Keep sharp cheddar for punch.

How do I keep mac and cheese from getting grainy?

Two big rules: do not let the sauce boil and melt the cheese off the heat (residual warmth is enough). Also shred your own cheese if you can. Pre-shredded bags often have anti-caking agents that can make sauces less smooth.

Can I make it ahead?

Absolutely. Assemble everything (including topping), cover, and refrigerate up to 24 hours. While the oven preheats, let the dish sit on the counter for 20 to 30 minutes so it bakes more evenly. Bake at 375°F covered for 20 minutes, then uncover and bake until bubbling and browned, about 15 to 20 minutes more.

What pasta shape works best?

Elbow macaroni is classic, but shapes with grooves and curves win. Try cavatappi, shells, or mezzi rigatoni. They trap sauce like they are getting paid for it.

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 Dutch oven
Whisk
Rubber spatula or wooden spoon
9x13-inch baking dish (or similar)
Measuring cups and spoons
Box grater (for shredding cheese)

The first time I tried to “elevate” mac and cheese, I treated it like a science fair project and still ended up with a sauce that looked suspiciously like it had seen things. What fixed it was learning to chill out and respect the basics: roux, warm milk, gentle heat, then cheese goes in when the panic is over. Now this is my go-to when I want comfort food that also feels a little flexy. It is the dish I make when friends say, “We do not need anything fancy,” and I hear, “Please give us crispy edges and a bold sauce.”

Gourmet Mac And Cheese

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 to 60 minutes

Servings 8

Ingredients

Pasta

1 lb cavatappi or elbow macaroni
1 tbsp kosher salt (for pasta water)

Cheese Sauce

4 tbsp unsalted butter
1/4 cup all-purpose flour
3 1/2 cups whole milk, warmed
1/2 cup heavy cream
2 tsp Dijon mustard
2 to 3 cloves garlic, finely grated or minced
1 tsp smoked paprika
1/2 tsp black pepper
1/4 to 1/2 tsp kosher salt, to taste (cheese adds salt)
1/4 tsp cayenne pepper (optional, for heat)
8 oz sharp cheddar, freshly shredded (about 2 packed cups)
6 oz Gruyere, freshly shredded (about 1 1/2 packed cups)
2 oz Parmesan, finely grated (about 3/4 cup)

Crispy Topping

1 cup panko breadcrumbs
2 tbsp unsalted butter, melted
1/4 cup Parmesan, finely grated
1 tbsp chopped fresh parsley (optional)

Optional add-ins: 4 slices crispy bacon (chopped), 1 cup sautéed mushrooms, or 1 cup roasted broccoli florets.

Note: Cup measures for cheese can vary. If you have a scale, go by ounces for best results.

Instructions

Heat the oven. Preheat to 375°F. Butter a 9x13-inch baking dish (or lightly grease it).
Cook the pasta. Bring a large pot of water to a boil. Salt it well, then cook pasta 1 to 2 minutes less than package directions. You want it very al dente, still a little firm in the center (it will finish in the oven). Drain and set aside.
Make the roux. In a large saucepan or Dutch oven over medium heat, melt 4 tbsp butter. Whisk in the flour and cook for 1 minute, whisking constantly. You want it blond and toasty, not dark.
Build the béchamel. Slowly whisk in the warmed milk, a splash at a time at first, to keep it smooth. Whisk in the cream. Simmer gently for 3 to 5 minutes until it coats the back of a spoon. Keep it at a gentle simmer, not a boil. Low drama, better sauce.
Season. Stir in Dijon, garlic, smoked paprika, pepper, start with 1/4 tsp salt, and cayenne if using. Taste the sauce base now. It should already be flavorful.
Melt the cheese off the heat. Remove the pan from the heat. Add cheddar and Gruyere in handfuls, stirring until melted before adding more (residual heat is enough). Stir in Parmesan last. If the sauce looks too thick, add a small splash of milk. If you need a little extra help melting, return to low heat briefly, but do not let it bubble.
Combine. Fold the drained pasta into the cheese sauce until every piece is coated. If adding bacon or veggies, stir them in now.
Top it. Pour into the baking dish. In a small bowl, mix panko with melted butter and Parmesan. Sprinkle evenly over the top.
Bake. Bake for 18 to 22 minutes until bubbling around the edges. For extra browning, broil for 1 to 2 minutes at the end. Stay close. Broilers are chaotic.
Rest, then serve. Let it sit for 5 to 10 minutes so the sauce settles into that perfect creamy thickness. Finish with parsley if you want a little fresh pop.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes