Mac and cheese recipe lovers, rejoice! This version delivers the ultimate comfort with a silky cheese sauce, tender noodles, and a golden option to finish in the oven. Whether you crave a quick stovetop fix or a bubbling baked dish, this recipe does both beautifully.
Crafted with a blend of sharp cheddar, Gruyère (or Monterey Jack), and Parmesan, this is the kind of mac and cheese you bring to the table and watch disappear before your eyes. Let’s make the best one yet.
Table of Contents
Why You’ll Love This Recipe
- Ultra creamy cheese sauce
- Customizable for stovetop or baked finish
- Uses real cheeses for depth and flavor
- Perfect as a dinner or hearty side
- Make-ahead and freezer-friendly
Ingredients
- 1 lb elbow macaroni or cavatappi
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (or 2 cups milk + 1 cup evaporated milk)
- 12 oz sharp cheddar cheese, freshly shredded
- 4 oz Gruyère or Monterey Jack, shredded
- ½ cup grated Parmesan, divided
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp hot sauce (optional)
- 2 oz cream cheese (optional, for silkier texture)
- Kosher salt and black pepper, to taste
Optional Baked Topping
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- Remaining Parmesan
Instructions
- Bring a large pot of water to boil. Salt generously and cook pasta until just shy of al dente. Reserve 1 cup pasta water, then drain.
- In a large pot or Dutch oven, melt 4 tbsp butter over medium heat. Sprinkle in flour and whisk for 1–2 minutes until smooth and lightly golden.
- Slowly whisk in milk a little at a time, stirring constantly until the sauce thickens enough to coat a spoon (about 5–7 minutes).
- Lower heat. Whisk in Dijon, garlic powder, paprika, hot sauce (if using), and salt and pepper. Add cream cheese if using and stir until melted.
- Off heat, stir in cheddar, Gruyère or Jack, and half the Parmesan in small handfuls until melted and velvety. If thick, add a splash of milk.
- Fold pasta into the cheese sauce. Add pasta water if needed to loosen.
- For stovetop: Let rest 3 minutes to thicken slightly before serving.
- For baked: Preheat oven to 375°F (190°C). Mix panko, melted butter, and remaining Parmesan. Transfer mac and cheese to a buttered 9×13 dish, top with crumbs, and bake 15–20 minutes until golden. Broil briefly for extra color if desired.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 5 minutes
Total Time: 50 minutes
Servings: 8
Nutrition Facts (per serving, estimated)
Calories: 600
Carbs: 50g
Protein: 18g
Fat: 30g
Saturated Fat: 15g
Sodium: 580mg
Fiber: 2g
Sugar: 4g
Tips & Variations
- Shred cheese yourself to avoid grainy texture from pre-shredded varieties
- Keep the sauce on low heat when melting cheese to prevent separation
- Add 1–2 tbsp truffle oil for a fancy twist
- Swap Gruyère for Fontina, white cheddar, or smoked Gouda
- Stir in roasted butternut squash for a hint of sweetness
- For gluten-free, use GF pasta and flour
FAQs
Can I make this ahead?
Yes. Assemble and refrigerate up to 24 hours before baking. Add 2–4 tbsp milk before reheating.
Why is my cheese sauce grainy?
Likely from overheating or pre-shredded cheese. Use gentle heat and freshly grated cheese.
What milk works best?
Whole milk is classic. Add evaporated milk for extra creaminess and stability.
Can I freeze leftovers?
Yes. Cool completely, freeze up to 2 months. Reheat gently with a splash of milk.
What if I don’t want breadcrumbs?
Skip them or top with crushed butter crackers for crunch.
Mac and Cheese Recipe: Ultra Creamy Stovetop or Baked
Equipment
- – Large pot
- Whisk
- – Cheese grater
- – 9×13 baking dish (for baked version)
Ingredients
- – 1 lb elbow macaroni or cavatappi
- – 4 tbsp unsalted butter
- – ¼ cup all-purpose flour
- – 3 cups whole milk or 2 cups milk + 1 cup evaporated milk
- – 12 oz sharp cheddar shredded
- – 4 oz Gruyère or Monterey Jack
- – ½ cup Parmesan divided
- – 1 tsp Dijon mustard
- – ½ tsp garlic powder
- – ½ tsp paprika
- – ½ tsp hot sauce optional
- – 2 oz cream cheese optional
- – Salt and pepper to taste
- **Optional Baked Topping**
- – 1 cup panko breadcrumbs
- – 2 tbsp melted butter
- – Remaining Parmesan
Instructions
- Boil pasta until just shy of al dente. Reserve 1 cup pasta water, then drain.
- In a large pot, melt butter. Add flour and whisk 1–2 minutes.
- Slowly whisk in milk. Simmer until thick, 5–7 minutes.
- Lower heat. Add Dijon, garlic powder, paprika, hot sauce, salt, and pepper. Stir in cream cheese if using.
- Off heat, stir in cheddar, Gruyère, and half Parmesan until melted. Thin with milk if needed.
- Add pasta and fold to coat. Adjust with pasta water if too thick.
- **For baked:** Top with breadcrumb mixture and bake at 375°F for 15–20 minutes. Broil for extra color.
- **For stovetop:** Rest 3 minutes, then serve warm and creamy.
Notes
– Use evaporated milk for extra creamy texture
– Add mix-ins like bacon, jalapeño, or truffle oil
Conclusion
This mac and cheese recipe is the creamy, cheesy comfort food you’ve been looking for. Whether you go stovetop or baked, it’s guaranteed to impress — and reheat like a dream. Save it, tweak it, and make it your signature side or main.