Creamy Mac and Cheese
Mac and cheese is one of those dishes that tastes like home in the United States: family table, big pot, and everyone serving themselves an extra scoop. My version aims for that silky cheese pasta, without complicating weeknights. It works because the sauce starts with a simple roux, is loosened with hot milk, and the cheese is incorporated off the intense heat to prevent it from breaking. The touch of mustard and garlic powder enhances the flavor without making it heavy. I finish it off with golden baked panko: creamy on the inside, crunchy on top, ready to share.
Prep
10 min
Cook
25 min
Total
35 min
Yield
6 servings
Origin
US · Estados Unidos
Ingredients
- Purified water· for cooking the pasta3 l
- Salt· divided1.5 tsp
- Elbow macaroni· dry400 g
- Unsalted butter· divided65 g
- Wheat flour· for thickening the sauce35 g
- Whole milk· warm700 ml
- Cheddar cheese· grated300 g
- Monterey Jack cheese· grated120 g
- Dijon mustard· optional but recommended1 tsp
- Garlic powder0.5 tsp
- Black pepper· freshly ground if possible0.25 tsp
- panko breadcrumbs· for topping45 g
Method
- 01
Preheat the oven to 200°C and lightly grease a medium baking dish with 10 g of unsalted butter.
- 02
Boil 3 l of water at 100°C in a large pot, add 1 tsp of salt, and cook the elbow pasta for 1 minute less than the package suggests, until al dente. Drain and set aside.
- 03
Melt 40 g of unsalted butter in the same pot over medium heat. Add the all-purpose flour and cook for 2 minutes, stirring constantly, until it has a light nutty smell and looks like a pale golden paste.
- 04
Slowly pour in the warm whole milk, whisking continuously for 4 to 5 minutes, until the sauce thickens and coats the back of a spoon.
- 05
Lower the heat to the minimum and season the sauce with 0.5 tsp of salt, Dijon mustard, garlic powder, and ground black pepper. Mix for 1 minute to incorporate.
- 06
Turn off the heat and add the cheddar cheese and Monterey Jack cheese in batches, stirring until fully melted and the sauce looks smooth and glossy.
- 07
Add the cooked elbow pasta to the cheese sauce and gently mix until each piece is well coated. Taste and adjust only if needed with the remaining salt.
- 08
Transfer the cheesy pasta to the baking dish. Melt the remaining 15 g of unsalted butter, mix it with the panko, and spread this mixture over the top.
- 09
Bake at 200°C for 8 to 10 minutes, until the panko is golden and the edges are bubbling. Let rest for 5 minutes before serving so the mac and cheese stays creamy and not runny.
Chef tips
- For a weeknight shortcut, skip the baking: serve straight from the pot and toast the panko for 3 minutes in a skillet with the butter.
- Grate the cheese at home if you can; pre-grated cheese often contains anti-caking agents and may result in a less silky sauce.
- Do not boil the sauce after adding the cheeses: high heat may separate it and make it grainy.
- You can swap Monterey Jack for young gouda or low-moisture mozzarella for a stretchy texture.
- Store leftovers in the fridge for up to 3 days; reheat over low heat with a splash of milk to regain creaminess.
Classifications
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