Let’s get to the good stuff—the literal ultimate mac and cheese recipe on the planet. (We covered why this recipe is the best, don’t miss that!) This version gives you the best of both worlds: the creamy, silky richness of stovetop mac and cheese, with the added texture of a golden, crunchy baked top.
Ultimate Mac and Cheese
Ultimate Mac and Cheese
Servings 4
Ingredients
- 1 lb elbow macaroni or cavatappi
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese grated
- 1 cup Gruyère cheese grated
- 1/2 cup Parmesan cheese grated
- 1 tsp Dijon mustard
- 1/4 tsp cayenne pepper (optional)
- 1/4 teaspoon salt
- 1/2 cup panko breadcrumbs
- 2 tbsp unsalted butter melted
- 1/4 cup Parmesan cheese grated
Instructions
- Preheat your oven to 375°F (190°C). As the oven heats, bring a large pot of salted water to a boil. Cook the pasta until just al dente (about 1-2 minutes less than the package directions). Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Slowly whisk in the milk and cream, making sure the mixture stays smooth. Continue cooking for about 5 minutes, stirring occasionally, until the mixture thickens.
- Remove the saucepan from the heat and whisk in the Dijon mustard, cayenne pepper, and grated cheeses (cheddar, Gruyère, and Parmesan). Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and black pepper to taste. Add the cooked pasta to the cheese sauce and stir to combine, making sure each piece is coated.
- In a small bowl, combine the panko breadcrumbs with the melted butter and grated Parmesan. Stir until the breadcrumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a greased 9×13-inch baking dish. Sprinkle the breadcrumb topping evenly over the surface. Bake for 20-25 minutes, or until the top is golden brown and crispy.
- Let the baked mac and cheese rest for a few minutes before serving to allow the cheese to set. Serve warm, and watch it disappear in minutes.
Notes
Why This Recipe Works:
Cheese Blend: The combination of sharp cheddar for flavor, Gruyère for creaminess, and Parmesan for depth gives this mac and cheese a complex yet balanced taste.
Texture Contrast: The contrast between the creamy interior and the crunchy breadcrumb topping makes each bite satisfying and indulgent.
Baked for Perfection: Baking ensures that the cheese sauce thickens slightly and melds with the pasta, while the top gets crispy and golden.
Whether you’re after a gooey stovetop version or a casserole-style mac and cheese with a crispy crust, understanding the balance of fat, starch, and protein will help you achieve the ultimate dish. With this recipe, you can make the kind of mac and cheese that’s more than just comfort food—it’s a culinary masterpiece.
