American Mac and Cheese
Experience the ultimate comfort food with this ultra-creamy, homemade baked macaroni and cheese featuring a rich cheddar sauce and a buttery breadcrumb crust.
Ingredients
- •1 lb elbow macaroni (450g)
- •1/4 cup unsalted butter (60g)
- •1/4 cup all-purpose flour (30g)
- •3 cups whole milk (720ml)
- •1 cup heavy cream (240ml)
- •3 cups sharp cheddar cheese, freshly grated (300g)
- •2 cups Monterey Jack cheese, freshly grated (200g)
- •1 tsp salt
- •1/2 tsp black pepper
- •1/2 tsp smoked paprika
- •1/4 tsp garlic powder
- •1 cup panko breadcrumbs (60g)
- •2 tbsp melted butter (30g)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- 2
Cook the elbow macaroni in a large pot of boiling salted water until just al dente, usually about 1 minute less than package instructions, then drain well.
- 3
In a large saucepan, melt the 1/4 cup of butter over medium heat.
- 4
Whisk in the flour and cook for 1 to 2 minutes, stirring constantly until the mixture turns light golden and smells nutty.
- 5
Gradually pour in the milk and heavy cream while whisking vigorously to prevent any lumps from forming.
- 6
Simmer the sauce over medium-low heat, stirring frequently, until it thickens enough to coat the back of a spoon.
- 7
Remove the saucepan from the heat and stir in the salt, black pepper, smoked paprika, garlic powder, 2 cups of the cheddar, and 1.5 cups of the Monterey Jack until completely melted and smooth.
- 8
Add the cooked macaroni to the cheese sauce and stir until every noodle is thoroughly coated.
- 9
Pour half of the mac and cheese into the prepared baking dish, sprinkle with a handful of the remaining cheese, then add the rest of the pasta.
- 10
In a small bowl, toss the panko breadcrumbs with the remaining melted butter and the last bit of cheese, then scatter this evenly over the top of the casserole.
- 11
Bake for 20 to 25 minutes until the sauce is bubbly around the edges and the breadcrumb topping is golden brown.
- 12
Let the dish rest for 10 minutes before serving so the sauce can set slightly.
💡 Chef tips
- Always grate your own cheese from blocks instead of using pre-bagged shredded cheese, as pre-bagged cheese contains anti-caking agents that prevent a smooth melt.
- You can assemble this recipe up to 24 hours in advance, cover and refrigerate it, then just add 10 extra minutes to the baking time when cooking from cold.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of milk to restore creaminess.
✅ How it should turn out
The finished dish should have a golden, crunchy breadcrumb crust yielding to ultra-creamy, bubbling cheese sauce that clings perfectly to tender pasta, smelling richly of sharp cheddar and toasted butter.