Introduction

Mac and cheese is a timeless comfort food that’s creamy, cheesy, and satisfying. This classic recipe combines tender elbow macaroni with a rich cheddar cheese sauce for a dish that’s perfect for any meal.

A close-up of creamy baked macaroni and cheese in a white bowl, showing a thick top layer of golden-brown melted cheese with browned spots, beneath which is a dense layer of smooth, stretchy, light yellow cheese sauce coating pale, soft macaroni pasta tubes; a woman's hand lifts a portion of macaroni that pulls long, gooey cheese strings stretching upwards from the bowl, all against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup panko bread crumbs

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside.
Step 2: In a saucepan over medium heat, melt the butter until bubbly. Whisk in the flour until the mixture is smooth, and cook for about 1 minute to form a roux.
Step 3: Gradually add the milk while whisking constantly, continuing until the sauce thickens slightly.
Step 4: Remove the sauce from heat and stir in the shredded cheddar cheese until it’s fully melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, stirring until the pasta is well coated.
Step 6: If desired, sprinkle panko bread crumbs on top and bake in a preheated oven at 350°F (175°C) for 15 minutes to get a crispy topping.

Tips & Variations

For extra creaminess, add a splash of heavy cream or a dollop of cream cheese to the sauce.
Try mixing in different cheeses such as Gruyère or Monterey Jack for varied flavors.
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Adding cooked bacon or caramelized onions can give your mac and cheese a savory twist.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.

How to Serve

A white bowl filled with macaroni and cheese, showing two main layers; the bottom layer has pale yellow cooked macaroni pasta, and the top layer is a golden brown melted cheese crust with some darker toasted spots. Cheese is stretching upwards from the bowl, creating long, thick, gooey strands connecting the lifted portion to the rest in the bowl. The overall texture looks creamy and smooth with a rich shine, and the close view focuses on the cheese pull. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like shells, rotini, or penne works well in mac and cheese recipes.

How do I prevent the cheese sauce from becoming grainy?

Make sure to remove the sauce from heat before adding the cheese and stir it in slowly to ensure a smooth texture.

Creamy Cheddar Mac and Cheese with Crispy Panko Topping Recipe

Print Recipe

★★★★★

4.5 from 723 reviews

A classic homemade macaroni and cheese recipe featuring a creamy cheddar cheese sauce and perfectly cooked elbow macaroni. This comforting dish is topped with a crispy panko breadcrumb crust for added texture and flavor.

Author: Marco
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

8 oz elbow macaroni

Cheese Sauce

2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour

Topping

1 cup panko bread crumbs

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside.
Make the Roux: In a saucepan over medium heat, melt the unsalted butter until it becomes bubbly. Whisk in the all-purpose flour until smooth and let it cook for about 1 minute to remove the raw flour taste.
Add Milk: Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens slightly into a creamy sauce.
Add Cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until it melts completely and the sauce is smooth.
Combine Pasta and Sauce: Add the cooked elbow macaroni to the cheese sauce and mix well until the pasta is thoroughly coated with the creamy cheese sauce.

Notes

For extra creaminess, you can use half-and-half instead of whole milk.
To add a crispy crust, you can bake the combined mac and cheese topped with panko breadcrumbs at 375°F (190°C) for 15 minutes.
Feel free to experiment with other cheeses like Gruyère or mozzarella for different flavors.
Salt the pasta water well to enhance the pasta’s flavor.

Keywords: mac and cheese, homemade mac and cheese, cheddar cheese pasta, creamy mac and cheese, classic comfort food