Classic Homestyle Macaroni and Cheese
Potluck Favorite Comfort Food.
The creamiest, cheesiest baked mac and cheese, perfect for sharing at any gathering.
I remember standing on a little stool in my mom's kitchen, 'helping' her stir the cheese sauce. The smell of the butter and flour toasting in the pan is still one of my favorite smells in the world. She taught me to go slow, to add the milk a little at a time, to grate the cheese by hand. This recipe isn't just a list of ingredients for me; it's the feeling of home, of community, and of sharing something made with love.
Why This Will Be Your Go-To Potluck Dish
- •It’s pure, unadulterated comfort food that everyone adores.
- •The cheese sauce is velvety smooth and incredibly rich.
- •That crispy, buttery panko topping is honestly the best part.
- •It travels well and reheats beautifully, making it perfect for gatherings.
- •The recipe is straightforward—no complicated steps, just honest-to-goodness cooking.
Wow. I brought this to our neighborhood block party, and people were actually asking me for the recipe before they'd even finished their first serving. My friend Sarah said it was the best mac and cheese she's ever had, hands down. It's just that good.
Essential Ingredient Guide
- Sharp Cheddar Cheese: Don't skimp here. A good quality sharp cheddar is the backbone of the flavor. Please, please grate it yourself from a block. It melts so much better than the pre-shredded kind.
- Gruyère Cheese: This is my little secret for the best mac and cheese. Gruyère adds a lovely nutty flavor and gives the sauce an amazing, creamy, melty texture. It really elevates the whole dish.
- Dry Mustard Powder: You won't taste 'mustard,' I promise. It just has this magical way of sharpening the cheese flavor and making it taste even cheesier. It's a game-changer.
Complete Cooking Process
- First, get your oven preheating to 375°F. It's always nice to have it ready to go.
- Grate all your cheese. It feels like a lot, but trust me. Put on some music while you do it.
- Get a big pot of water on the stove to boil for your pasta.
- Melt the butter and whisk in the flour. Let it cook for just a minute. You're building flavor here.
- Warm your milk in the microwave or a small saucepan. Adding warm milk to the roux helps keep the sauce smooth.
- Slowly pour the milk in, whisking the whole time. Just be patient. It will come together into a beautiful, thick sauce.
- Take it off the heat before adding the cheese. This prevents the sauce from becoming grainy. Add the cheese slowly, letting it melt completely.
- Cook your pasta just until it's al dente. It needs a little bite since it will soften more in the oven.
- Fold the cooked pasta right into that glorious pot of cheese sauce.
- Pour it all into your baking dish. Then top it with the buttery breadcrumbs. Don't be shy with them.
- Bake until it's golden and bubbly around the edges. The whole kitchen will smell incredible.
A Few Common Questions
→Can I prepare this macaroni and cheese ahead of time?
Yes, you can! Assemble the entire dish without the breadcrumb topping, cover it tightly, and refrigerate for up to two days. When you're ready to bake, let it sit at room temperature for 30 minutes, add the fresh topping, and you may need to add 10-15 minutes to the baking time.
→What if my cheese sauce is grainy?
This usually happens if the heat is too high when you add the cheese. The key is to take the pot completely off the heat before stirring in your grated cheese. Also, using block cheese that you grate yourself helps a lot, as pre-shredded cheeses have additives that can affect the texture.
→Can I use different types of pasta?
Of course. While elbow macaroni is classic, any short pasta with ridges or nooks to hold the sauce works wonderfully. Think shells, cavatappi, or penne.
→What are some other good cheeses to try?
This recipe is very forgiving. You could swap the Gruyère for fontina, Monterey Jack, or even some smoked gouda for a different flavor profile. Just try to keep the sharp cheddar as your base.
Classic Homestyle Macaroni and Cheese
Discover the ultimate potluck hero: a timeless, baked macaroni and cheese with a rich, creamy sauce and a perfectly golden-brown breadcrumb topping. This dish is pure comfort and always a crowd-pleaser.
Timing
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Pasta
- 011 lb elbow macaroni
- 021 tablespoon salt (for pasta water)
For the Cheese Sauce
- 011/2 cup unsalted butter
- 021/2 cup all-purpose flour
- 034 cups whole milk, warmed
- 041 teaspoon dry mustard powder
- 051/2 teaspoon smoked paprika, plus more for topping
- 061/2 teaspoon salt
- 071/4 teaspoon black pepper
- 0816 oz sharp cheddar cheese, freshly grated
- 098 oz Gruyère cheese, freshly grated
For the Topping
- 011 1/2 cups panko breadcrumbs
- 024 tablespoons unsalted butter, melted
- 03A pinch of paprika
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook the macaroni in a large pot of generously salted boiling water according to package directions, but cook it for 1-2 minutes less than the recommended time so it's al dente. It will finish cooking in the oven. Drain and set aside.
While the pasta cooks, melt 1/2 cup of butter in a large pot or Dutch oven over medium heat. Whisk in the flour and cook for about one minute, until it smells a little nutty. This is your roux.
Slowly whisk in the warm milk, a little at a time, to prevent lumps. Continue whisking until the sauce is smooth and starts to thicken, about 5-7 minutes.
Remove the pot from the heat. Stir in the dry mustard, paprika, salt, and pepper. Then, add the grated cheeses in handfuls, stirring until each batch is melted and smooth before adding the next.
Gently fold the drained macaroni into the cheese sauce until it's all coated.
Pour the macaroni and cheese into your prepared baking dish and spread it evenly.
In a small bowl, mix the panko breadcrumbs with the 4 tablespoons of melted butter and a pinch of paprika. Sprinkle this mixture evenly over the top of the macaroni.
Bake for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy. Let it rest for 10 minutes before serving. It helps the sauce set up a bit.
Notes & Tips
- 1Warming the milk before adding it to the roux is an extra step, but it really does help create a lump-free sauce.
- 2Feel free to add mix-ins like steamed broccoli or caramelized onions for extra flavor and texture.
- 3Don't skip the dry mustard. It's the secret ingredient that makes the cheese flavors sing.
Tools You'll Need
- •Always grate your own cheese. It's the single most important tip for a creamy sauce.
- •Use whole milk for the richest, creamiest texture. Low-fat milk just won't be the same.
- •Slightly undercook your pasta. It will absorb some of the sauce and finish cooking in the oven without getting mushy.
- •Let the finished dish rest for at least 10 minutes before serving. It allows the sauce to set and makes it easier to serve.