Creamy Macaroni Cheese Delight (Printable)

Tender macaroni coated in a rich béchamel and cheese sauce, perfect baked or stovetop.

# Components:

→ Pasta

01 - 12 oz elbow macaroni

→ Béchamel Sauce

02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 1 cup heavy cream

→ Cheese Mixture

06 - 2 cups sharp cheddar cheese, grated
07 - ¾ cup Gruyère or Swiss cheese, grated
08 - ½ cup Parmesan cheese, finely grated
09 - 1 tsp Dijon mustard
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ½ tsp salt
13 - ¼ tsp freshly ground black pepper
14 - Pinch of cayenne pepper (optional)

→ Topping (for baked version)

15 - ½ cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 2 tbsp Parmesan cheese, grated

# Directions:

01 - Preheat oven to 400°F. Grease a medium baking dish (about 2 qt).
02 - Boil salted water and cook macaroni until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook, stirring, for 1–2 minutes until lightly golden without browning.
04 - Gradually whisk in warm milk and cream until smooth. Bring to a gentle simmer while stirring constantly and cook until thickened, about 4–5 minutes.
05 - Reduce heat to low. Stir in Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional cayenne.
06 - Add cheddar, Gruyère, and Parmesan cheeses in batches, stirring until melted and smooth.
07 - Fold cooked macaroni into cheese sauce until evenly coated.
08 - For stovetop version, serve immediately, garnished with additional cheese if desired.
09 - For baked version, transfer mixture to prepared dish. Combine panko breadcrumbs with melted butter and Parmesan cheese; sprinkle over top. Bake 20–25 minutes until golden and bubbling. Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • It's genuinely creamy and rich without tasting heavy or one-note.
  • The combination of three cheeses gives you layers of flavor that boxed versions could never dream of.
  • You can eat it straight from the pan or bake it for that golden, crispy-topped version that looks impressive.
02 -
  • Don't skip warming the milk; cold milk hitting the roux causes lumps that even vigorous whisking won't fully defeat.
  • The sauce will look thinner than you expect after you add the pasta because the heat of everything redistributes; it sets perfectly as it rests and cools slightly.
  • If you're baking, let it rest for 5 minutes after coming out of the oven so the edges firm up enough to scoop cleanly.
03 -
  • Keep a wooden spoon specifically for stirring sauces; it doesn't scrape pans and gives you better control.
  • If your sauce breaks or looks grainy, whisk in a splash of cold milk off heat and you can usually rescue it.
Return