The Best Mac And Cheese At Home (2 Ways)

Ingredients

• 3 cups Sharp Cheddar Cheese (grated coarse; about 340 g)
• 3 cups Gruyère Cheese (grated coarse; about 270 g; can substitute with Monterey Jack or mozzarella)
• 0.5 cup Unsalted Butter (cut into cubes; 113 g)
• 0.75 cup All-Purpose Flour (sifted; 75 g)
• 3 cup Whole Milk (prefer whole milk for richness)
• 1.25 cup Heavy Whipping Cream (310 ml)
• to taste Kosher Salt (generously salted pasta water; final seasoning)
• a pinch Fresh Nutmeg (optional, freshly grated)
• 1 lb Elbow Macaroni (large elbows; 454 g)
• as needed Cooking Spray or Butter (for greasing 9×9 baking dish)
• 8 oz Elbow Macaroni (small batch) (for stovetop version; 225 g)
• 2 tablespoons Unsalted Butter (for stovetop roux; 28 g)
• 2 tablespoons All-Purpose Flour (for stovetop roux; 16 g)
• 2 teaspoons Chicken Bouillon Powder (optional for extra umami)
• 0.5 teaspoon Smoked Paprika
• 0.5 teaspoon Onion Powder
• 1.25 cup Whole Milk (300 ml for stovetop sauce)
• 0.5 cup Heavy Cream (120 ml)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 cup American Cheese (shredded; can use whole block and chop)
• 0.5 cup Gouda Cheese (shredded; optional)

Instructions

1. Grate the Cheeses

   Place a sheet of parchment paper on a flat surface, set the box grater on top, and grate the sharp cheddar and Gruyère on the coarse side. Gather the shredded cheese with the parchment and set aside.

   Time: PT5M

2. Grease the Baking Dish

   Lightly coat a 9×9 inch baking dish with cooking spray or butter, spreading evenly with a paper towel so the sauce won’t stick.

   Time: PT2M

3. Boil the Pasta

   Bring a large pot of water to a rolling boil, add a generous amount of kosher salt (as salty as the ocean), then add 1 lb elbow macaroni. Cook 8 minutes, 1–2 minutes less than package directions, until al‑dente.

   Time: PT10M

   Temperature: 212°F

4. Make the Roux

   In a large sauté pan over medium heat, melt ½ cup unsalted butter until no solids remain. Whisk in ¾ cup all‑purpose flour and cook, stirring constantly, for 30–60 seconds until the mixture is lightly golden and no raw flour taste remains.

   Time: PT2M

   Temperature: Medium

5. Create the Cheese Sauce Base

   Gradually whisk in 1½ cups whole milk, then the remaining 1½ cups milk, followed by 1¼ cup heavy whipping cream. Continue whisking over medium‑low heat until the mixture thickens and coats the back of a spoon.

   Time: PT8M

   Temperature: Medium‑Low

6. Incorporate Half the Cheese

   Remove the pan from heat and stir in half of the shredded cheese mixture until fully melted. Season with salt to taste and a pinch of freshly grated nutmeg if desired.

   Time: PT2M

7. Combine Pasta and Sauce

   Transfer the drained pasta to the sauce, adding a splash of reserved pasta water if the sauce seems too thick. Toss gently until every noodle is coated.

   Time: PT3M

8. Layer in the Baking Dish

   Spread half of the mac and cheese mixture into the greased dish, sprinkle half of the remaining shredded cheese, then add the rest of the pasta and top with the remaining cheese for a crust.

   Time: PT5M

9. Bake

   Place the dish in a pre‑heated oven at 325°F and bake for 15–20 minutes, until the interior is bubbling and the cheese topping has melted.

   Time: PT20M

   Temperature: 325°F

10. Broil for a Golden Crust

    Switch the oven to high broil and cook for 1–3 minutes, watching closely, until the cheese crust is deep golden and crisp.

    Time: PT2M

    Temperature: High Broil

11. Quick Stovetop Mac and Cheese (Optional)

    Meanwhile, for the stovetop version, melt 2 Tbsp butter in a separate pan, whisk in 2 Tbsp flour, cook 30‑60 seconds, add 2 tsp chicken bouillon, ½ tsp smoked paprika, ½ tsp onion powder, then whisk in 1¼ cup milk and ½ cup heavy cream. Cook until thickened, remove from heat, stir in half of the cheddar, American, and Gouda cheeses, then the remaining cheese. Toss with cooked 8 oz elbow macaroni, adding reserved pasta water a tablespoon at a time if needed. Serve immediately.

    Time: PT12M

    Temperature: Medium

Nutrition Facts

Calories

560

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g