Mac and Cheese Recipe: Ultra Creamy Stovetop or Baked
Creamy, cheesy, and endlessly customizable, this mac and cheese recipe is a family favorite you can whip up fast or bake to golden perfection.
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
- Shred your own cheese
- Use evaporated milk for extra creamy texture
- Add mix-ins like bacon, jalapeño, or truffle oil
- Use evaporated milk for extra creamy texture
- Add mix-ins like bacon, jalapeño, or truffle oil