Creamy, cheesy, rich, and incredibly comforting, this macaroni and cheese is the kind of dish that disappears quickly at the dinner table. Tender macaroni is coated in a smooth homemade cheese sauce, then baked until bubbly and golden on top.
Ingredients
For the Macaroni
- 12 oz (340 g) elbow macaroni
- 2 tablespoons butter
- 1 teaspoon salt
For the Cheese Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
For the Topping
- 1 cup shredded cheddar cheese
- ½ cup breadcrumbs
- 1 tablespoon melted butter
- ¼ teaspoon paprika
Instructions
1. Cook the Macaroni
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until just tender.
Drain well and set aside.
2. Make the Cheese Sauce
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
Gradually pour in the milk and heavy cream while whisking constantly to prevent lumps. Continue cooking for 4–6 minutes, until the sauce thickens enough to coat the back of a spoon.
Reduce the heat to low. Add the cheddar, mozzarella, and Monterey Jack a handful at a time, stirring until completely melted and smooth.
Stir in the Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper.
3. Combine
Add the cooked macaroni to the cheese sauce and gently stir until every piece is generously coated.
4. Assemble
Preheat the oven to 375°F (190°C).
Transfer the macaroni and cheese to a greased 9×13-inch baking dish.
Combine the breadcrumbs, melted butter, and paprika. Sprinkle the remaining cheddar cheese over the macaroni, followed by the breadcrumb mixture.
5. Bake
Bake uncovered for 20–25 minutes, or until hot, bubbly, and golden brown on top.
Let it rest for 5–10 minutes before serving.
Tips for the Best Macaroni and Cheese
- Shred your cheese from a block for the smoothest sauce.
- Don’t overcook the pasta; it will continue cooking in the oven.
- Keep the heat low when adding the cheese to prevent the sauce from becoming grainy.
- For extra flavor, add a pinch of cayenne pepper or a little smoked paprika.
- Want it even cheesier? Add an extra ½ cup of cheddar before baking.
Serving Suggestions
Serve this macaroni and cheese as a comforting main dish with a crisp green salad, roasted vegetables, fried chicken, barbecue, or grilled meats.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop with a splash of milk to bring back some of the creaminess.
Final Thoughts
This seriously irresistible macaroni and cheese combines tender pasta, a velvety three-cheese sauce, and a crispy golden topping. It’s rich, comforting, and easy enough for a weeknight dinner while being special enough for holidays and family gatherings.