The Best Mac And Cheese At Home (2 Ways)
The Best Mac And Cheese At Home (2 Ways) is a medium American recipe that serves 6. 560 calories per serving. Recipe by Joshua Weissman Recipes on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $21.05 total, $3.51 per serving
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Milk, Cheese, Butter, Wheat
Ingredient Substitutions
- Instead of Sharp Cheddar Cheese: Aged Cheddar, Gruyère
- Instead of Gruyère Cheese: Monterey Jack, Mozzarella
- Instead of Unsalted Butter: Margarine (for baking only)
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Whole Milk: 2% milk, unsweetened soy milk
- Instead of Heavy Whipping Cream: Half‑and‑half
- Instead of Kosher Salt: Sea salt
- Instead of Fresh Nutmeg: Ground nutmeg
- Instead of Elbow Macaroni: Cavatappi, shell pasta
- Instead of Cooking Spray or Butter: olive oil
- Instead of Elbow Macaroni (small batch): small shells
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Chicken Bouillon Powder: Vegetable bouillon
- Instead of Smoked Paprika: regular paprika
- Instead of Onion Powder: granulated onion
- Instead of Whole Milk: 2% milk
- Instead of Heavy Cream: half‑and‑half
- Instead of Sharp Cheddar Cheese: Colby
- Instead of American Cheese: processed cheese
- Instead of Gouda Cheese: Smoked Gouda, Edam
Equipment Needed
- Box Grater
- Parchment Paper
- 9×9 Baking Dish
- Cooking Spray or Butter Brush (optional)
- Large Sauté Pan
- Large Pot for Boiling Pasta
- Whisk
- Measuring Cups and Spoons
- Spider Strainer (optional)
- Oven
- Broiler (optional)
- Mixing Bowl (optional)
Critical Steps — Do Not Skip
- Grating the cheeses on the coarse side
- Cooking the roux without browning
- Achieving a smooth, thickened cheese sauce
- Seasoning the sauce before combining with pasta
- Baking and broiling to develop a crisp cheese crust
Chef Tips from the Video
- Use parchment paper under the grater to collect cheese easily and keep your counter clean.
- Cook the pasta slightly under‑done; it will finish cooking in the oven and stay perfectly tender.
- For an extra flavor boost, add a pinch of smoked paprika to the cheese sauce of the baked version.
Troubleshooting
Sauce is lumpy
Whisk vigorously while adding milk; if lumps persist, strain through a fine mesh sieve.
Sauce is too thick before adding pasta
Thin with reserved pasta water, a tablespoon at a time, until it reaches a pourable consistency.
Top does not brown enough
Increase broiling time by 1‑2 minutes, watching closely to avoid burning.
Storage
Refrigerator: Cool in an airtight container for up to 3 days; reheat gently on the stove or in the oven.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw overnight in the fridge and bake at 350°F for 20‑25 minutes.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the cheese sauce up to step 6 and refrigerate; reheat gently before adding pasta.
- Assemble the baked mac and cheese in the dish, cover, and refrigerate up to 24 hours before baking.
- The stovetop version can be made entirely ahead; reheat on low heat, adding a splash of milk if needed.
Frequently Asked Questions
What is the cultural significance and history of mac and cheese in American cuisine?
Macaroni and cheese originated from European cheese‑pasta dishes brought to America by immigrants and became a comfort‑food staple during the Great Depression. Over time it evolved into a beloved side and main dish, celebrated in Southern soul food, upscale restaurants, and home kitchens alike.
What are the traditional regional variations of mac and cheese in the United States?
In the South, mac and cheese often includes sharp cheddar and a breadcrumb topping, while New England versions may use a béchamel base with Gruyère. The West Coast loves adding smoked cheeses or jalapeños, and the Midwest frequently incorporates processed American cheese for extra meltiness.
How is mac and cheese traditionally served in Southern comfort‑food culture?
Southern mac and cheese is typically baked in a deep dish, topped with a crunchy breadcrumb or crushed cracker crust, and served as a hearty side alongside fried chicken, collard greens, or barbecue ribs.
During what occasions is mac and cheese traditionally enjoyed in American culture?
Mac and cheese appears at family gatherings, potlucks, holiday buffets, and as a comforting weekday dinner. It’s also a popular dish for school lunches and college dorm meals because of its simplicity and crowd‑pleasing flavor.
What makes Joshua Weissman's baked mac and cheese special within the broader American mac and cheese tradition?
Weissman's version uses a double‑cheese layering technique, a butter‑flour roux, and a finishing broil to create a luxuriously creamy interior with a crisp, caramelized cheese crust—elevating the classic comfort dish to a restaurant‑quality experience.
What authentic ingredients are essential for Joshua Weissman's luxurious baked mac and cheese versus acceptable substitutes?
The core ingredients are sharp cheddar, Gruyère (or a similar semi‑hard cheese), whole milk, heavy cream, and unsalted butter. Substitutes can include aged cheddar for the cheddar, Monterey Jack for Gruyère, and half‑and‑half for heavy cream, though flavor and texture will vary.
What other American side dishes pair well with Joshua Weissman's baked mac and cheese?
Pairs beautifully with collard greens, roasted Brussels sprouts, a simple green salad with vinaigrette, or a protein such as fried chicken, pork chops, or a grilled steak.
What are the most common mistakes to avoid when making Joshua Weissman's baked mac and cheese?
Common errors include over‑cooking the roux (which can give a nutty flavor), under‑seasoning the sauce, using too much flour which makes the sauce gritty, and baking at too high a temperature which can dry out the interior before the crust forms.
Why does this mac and cheese recipe use a butter‑flour roux instead of adding cheese directly to milk?
The roux creates a stable thickening base that prevents the cheese from separating and ensures a smooth, velvety sauce. Adding cheese directly to milk can result in a grainy texture and cause the fats to separate.
Can I make Joshua Weissman's baked mac and cheese ahead of time and how should I store it?
Yes. Assemble the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake at 325°F for 20‑25 minutes, then broil as instructed.
What does the YouTube channel Joshua Weissman Recipes specialize in?
The YouTube channel Joshua Weissman Recipes focuses on detailed, technique‑driven home cooking tutorials, often recreating restaurant‑level dishes, emphasizing ingredient quality, precise measurements, and clear visual explanations.
How does the YouTube channel Joshua Weissman Recipes' approach to American comfort food differ from other cooking channels?
Joshua Weissman blends classic comfort food with gourmet techniques—using proper roux, double‑cheese layering, and precise temperature control—while many other channels stick to quick, shortcut methods. His style encourages learning fundamentals to elevate everyday dishes.
Last updated: September 2, 2026
