Why You’ll Love This Recipe
I make this mac and cheese whenever I’m having people over, and it always earns the same reaction: silence, followed by seconds. The sauce is built from scratch with a simple roux, so it’s smooth and velvety instead of grainy, and the combination of sharp cheddar, nutty Gruyère, and creamy Monterey Jack gives it real depth. A crisp, buttery panko topping adds the perfect crunch against the creamy pasta underneath. It can be assembled a day ahead, which makes it a lifesaver for holidays, potlucks, and dinner parties. It’s the kind of comfort food that feels special without being complicated.
Ingredients
For the pasta:
- 1 pound elbow macaroni or cavatappi
- 1 tablespoon salt, for the pasta water
For the cheese sauce:
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 3 cups sharp cheddar cheese, freshly grated (about 12 ounces)
- 1½ cups Gruyère cheese, freshly grated (about 6 ounces)
- 1 cup Monterey Jack cheese, freshly grated (about 4 ounces)
For the topping:
- 1½ cups panko breadcrumbs
- 3 tablespoons unsalted butter, melted
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh chopped parsley or thyme
- ¼ teaspoon smoked paprika
Directions
- Prep. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Bring a large pot of water to a boil and add the salt.
- Undercook the pasta. Cook the macaroni for 2 minutes less than the package directions, so it’s very al dente. It will finish cooking in the oven. Drain well and set aside.
- Make the roux. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until it smells lightly nutty.
- Add the liquids. Slowly pour in the warm milk while whisking constantly, then add the cream. Continue whisking and cook for 5 to 7 minutes, until the sauce thickens enough to coat the back of a spoon.
- Season. Reduce the heat to low and whisk in the Dijon, garlic powder, paprika, nutmeg, salt, and pepper.
- Melt the cheese. Remove the pot from the heat. Add the cheeses a handful at a time, stirring until each addition melts before adding the next. Save about 1 cup of the cheddar for the top.
- Combine. Add the drained pasta to the sauce and stir until every piece is coated. Taste and adjust the seasoning.
- Assemble. Pour the mixture into the prepared baking dish and sprinkle the reserved cheddar over the top.
- Make the topping. Toss the panko with the melted butter, Parmesan, parsley, and paprika. Scatter evenly over the pasta.
- Bake. Bake uncovered for 25 to 30 minutes, until bubbly around the edges and golden brown on top. For extra crispness, broil for 1 to 2 minutes at the end, watching closely.
- Rest. Let the mac and cheese rest for 10 minutes before serving so the sauce thickens slightly.
Servings and Timing
- Prep time: 20 minutes
- Cook time: 45 minutes
- Resting time: 10 minutes
- Total time: About 1 hour 15 minutes
- Servings: 8 to 10 as a side, or 6 as a main dish
Variations
- Add bacon: Fold in 8 slices of crumbled, crispy bacon before baking.
- Make it spicy: Stir in diced jalapeños, a pinch of cayenne, or a splash of hot sauce.
- Swap the cheeses: Try Fontina, smoked Gouda, Colby, or white cheddar.
- Add lobster or crab: Fold in 1 pound of cooked lobster or lump crab meat for a luxurious version.
- Add veggies: Stir in roasted broccoli, caramelized onions, or sautéed mushrooms.
- Make it stovetop: Skip the oven and serve right after combining the pasta and sauce, for an extra-creamy version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk to a portion and warm it in a covered dish at 350°F (175°C) for 15 to 20 minutes, or in the microwave in 30-second bursts, stirring in between. You can assemble the dish without the topping up to 1 day ahead, cover it, and refrigerate. Add the topping and bake for an extra 5 to 10 minutes. To freeze, wrap the cooled, un-topped mac and cheese tightly and freeze for up to 2 months, then thaw overnight in the refrigerator and add fresh topping before baking.
FAQs
Why is my cheese sauce grainy?
This usually happens when the sauce is too hot when the cheese is added, or when pre-shredded cheese is used. Remove the pot from the heat and use freshly grated cheese, since pre-shredded varieties contain anti-caking agents.
Can I make this ahead of time?
Yes. Assemble the dish up to 1 day ahead without the topping, refrigerate, and add the topping right before baking, allowing a few extra minutes in the oven.
What’s the best pasta for mac and cheese?
Elbow macaroni is classic, but cavatappi, shells, and rigatoni are great too, since their ridges and hollows hold lots of sauce.
Why undercook the pasta?
The pasta continues to absorb sauce and cook in the oven. If you cook it fully first, it can turn mushy by the time it’s done baking.
Can I make it without the breadcrumb topping?
Of course. Sprinkle extra cheese on top instead for a cheesy, bubbly crust.
Conclusion
This company-worthy mac and cheese is my go-to when I want to serve something that feels indulgent and comforting at the same time. The creamy three-cheese sauce and crunchy golden topping make it a showstopper that always disappears fast. Give it a try for your next gathering, and I think it’ll become a requested favorite. Let me know how yours turns out!
Print
This company-worthy mac and cheese is rich, creamy, and baked until bubbly with a golden, crunchy buttery breadcrumb topping. A smooth cheese sauce made with sharp cheddar, Gruyère, and a touch of Dijon coats tender pasta in every bite. It is easy to assemble ahead of time, making it the perfect showstopping side for Thanksgiving, holiday dinners, potlucks, and Sunday suppers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 lb (450 g) elbow macaroni or cavatappi
- 5 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 1 teaspoon dry mustard powder
- 1/2 teaspoon smoked paprika
- 3 cups whole milk, at room temperature
- 1 cup heavy cream
- 3 cups freshly shredded sharp cheddar cheese (about 12 oz / 340 g)
- 2 cups freshly shredded Gruyère cheese (about 8 oz / 225 g)
- 1 cup freshly shredded mozzarella or Monterey Jack cheese
- 1 teaspoon Dijon mustard
- 1 1/4 teaspoons kosher salt, plus more for the pasta water
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or chives, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Bring a large pot of generously salted water to a boil. Cook the pasta for 2 minutes less than the package directions, so it is very al dente. Drain and set aside, as it will finish cooking in the oven.
- In a large Dutch oven or heavy pot, melt 4 tablespoons of the butter over medium heat. Whisk in the flour, dry mustard, and smoked paprika, and cook for 1 minute, whisking constantly.
- Slowly pour in the milk and cream while whisking constantly to prevent lumps. Cook for 5 to 7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Reduce the heat to low. Add the cheddar, Gruyère, and mozzarella in handfuls, stirring until each addition melts before adding more.
- Stir in the Dijon, salt, pepper, and nutmeg. Taste and adjust the seasoning.
- Fold the drained pasta into the cheese sauce until fully coated. Transfer the mixture to the prepared baking dish.
- Melt the remaining 1 tablespoon of butter and toss it with the panko and Parmesan. Sprinkle the mixture evenly over the pasta.
- Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is deep golden brown. Broil for 1 to 2 minutes at the end for extra crunch, watching closely.
- Let the mac and cheese rest for 10 minutes so the sauce thickens slightly. Garnish with parsley and serve hot.
Notes
- Shred the cheese from blocks yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Undercook the pasta slightly, since it keeps absorbing sauce and softening in the oven.
- Add the cheese off the heat or on very low heat to keep the sauce smooth and prevent it from separating or turning oily.
- Use room temperature milk to help the sauce come together without lumps.
- To make ahead, assemble the baked dish without the topping, cover, and refrigerate for up to 2 days. Add the breadcrumbs and bake 10 to 15 minutes longer, until hot throughout.
- Swap in fontina, Colby Jack, smoked Gouda, or white cheddar for different flavors.
- For extra richness, stir in crisp crumbled bacon, caramelized onions, or roasted garlic.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk, covered, in a 350°F (175°C) oven or in the microwave.
- To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 625
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
