Mac and cheese is the perfect comfort food dinner or holiday side dish. However, creating a reliable recipe can be surprisingly difficult. There is no single combination of cheeses that works for everyone, and what is available at your local supermarket can vary considerably.
For this recipe, I use a classic combination of Gruyère and sharp white cheddar for a creamy sauce with plenty of flavor. Feel free to experiment and make this recipe your own by using different cheeses you have on hand or that best suit your taste.
FAQ
What cheese is best for homemade mac and cheese?
For the best flavor and texture, I recommend using a combination of cheeses rather than just one. I typically use a good-quality sharp white cheddar and Gruyère. The cheddar gives the sauce plenty of flavor, while Gruyère melts beautifully and adds a rich, nutty flavor.
Feel free to experiment with different cheeses while keeping the quantity the same (6 cups grated). Just remember that different cheeses will bring different flavor profiles and levels of salt to the finished dish, so taste as you go and adjust the seasoning as needed!
What type of pasta is best for mac and cheese?
I recommend using a short-cut pasta with plenty of ridges or curves because it does a great job of holding onto the creamy cheese sauce. I typically use cavatappi, tortiglione, or macaroni.
Why do you add nutmeg to mac and cheese?
Nutmeg may seem like an unusual ingredient in mac and cheese, but it is a classic addition to béchamel, Mornay, and other white sauces. A small amount won’t make the mac and cheese taste like nutmeg; instead, it gives a subtle warmth, nuttiness, and depth of flavour that helps round out the richness of the sauce.
How much nutmeg should I add to mac and cheese?
A little nutmeg goes a long way in mac and cheese. I use ¼ teaspoon of ground nutmeg in this recipe, which is just enough to complement the sauce without overpowering it or giving it a strong “nutmeg” taste.
How do I keep homemade mac and cheese creamy?
This recipe is formulated to produce a super creamy mac and cheese. The key is having enough cheese sauce and making sure it isn’t overly thick before adding the pasta. The noodles will continue to absorb the sauce, and the sauce will continue to thicken as it bakes.
Using whole milk and freshly grated cheese, rather than pre-shredded cheese, also helps keep the texture super smooth and creamy!
Why is my mac and cheese sauce grainy?
A grainy cheese sauce is usually caused by overheating the cheese. Be sure not to bring the cheese sauce to a boil, as excessive heat can cause the cheese to separate and become grainy. Instead, once your white sauce (béchamel) has thickened enough to coat the back of a spoon, remove the pan from the heat before stirring in the cheese until smooth.
Can I make mac and cheese ahead of time?
Yes. After stirring the cooked noodles into the cheese sauce, allow the mixture to cool completely, then cover it tightly with plastic wrap and refrigerate it overnight. When you’re ready to bake, add the panko topping and bake it as directed, keeping in mind that it may need an extra couple of minutes in the oven.
How to Make Restaurant-Style Mac and Cheese
First, preheat your oven to 375°F.
In a saucepan, heat the milk until it is scalding (i.e. just before boiling). Keep the milk simmering on low heat.
In a large pot, melt 1 stick (8 Tablespoons) of butter. Whisk in your flour and cook over low heat for about 2 minutes, until it forms a thick paste. This is called a “roux”.
While whisking constantly, slowly add the hot milk to the pot. Continue cooking for about 5 minutes, whisking frequently, until the sauce has thickened enough to coat the back of a spoon.. This is called a “béchamel sauce” or “white sauce”.
Then, off heat, add in the 6 cups of shredded cheese, followed by the salt, pepper, and nutmeg. Stir, and keep it all warm on low heat. This is now called a “Mornay sauce”.
Meanwhile, in a large pot, bring your water to a boil. Add in a generous amount of salt; the water should almost taste like sea water!
When your cheese sauce is just about done, add in your favorite pasta. (We like to use cavatappi/tortiglione, but classic macaroni also works perfectly!) Cook the pasta until it is almost al dente, then drain it. The pasta will continue to cook in the oven, absorbing all of that cheesy sauce.
Mix your cheese sauce into the drained pasta, and stir. Then, pour the final result into a large baking dish.
Then, melt the remaining ¼ stick (2 Tablespoons) of butter, and mix it into the breadcrumbs. Sprinkle on top of pasta and cheese mixture.
Bake for about 30 to 35 minutes, until the sauce is bubbly and the top of the pasta is browned. Serve hot, or allow to cool completely and refrigerate.
Classic Mac and Cheese
Ingredients
- 1 pound (454 g) short-cut pasta (I recommend cavatappi, tortiglione, or macaroni)
- 8 Tbsp (1 stick) unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk
- 1 ½ tsp kosher salt (plus more to taste; I use Diamond Crystal)
- ½ tsp ground black pepper
- ¼ tsp ground nutmeg
- ½ tsp ground dry mustard
- 3 cups Gruyère cheese, shredded
- 3 cups sharp white cheddar cheese, shredded
For the Topping
- 2 Tbsp unsalted butter, melted
- 1 cup panko breadcrumbs
- Fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F.
- In a medium saucepan, warm the milk over low heat until tepid. (Be careful not to let it boil or scorch.)4 cups whole milk
- In a large pot, bring 4 quarts of salted water to a boil (I use 2 Tbsp of Diamond Crystal kosher salt for this amount of water). Do not cook the noodles just yet.
- Meanwhile, in a second large pot or Dutch oven, melt the butter until it begins to bubble. Whisk in the flour and cook over low heat until it forms a thick paste (about 2 minutes).8 Tbsp (1 stick) unsalted butter½ cup all-purpose flour
- Pour in the tepid milk in a slow but even stream, stirring constantly with a wooden spoon to help prevent lumps from forming. Cook until the sauce has thickened enough to coat the back of a spoon (about 5 minutes).
- Once thickened, stir in the salt, pepper, dry mustard, and nutmeg, then remove the pot from the heat.1 ½ tsp kosher salt½ tsp ground black pepper¼ tsp ground nutmeg½ tsp ground dry mustard
- Stir in the cheeses until smooth. Taste and adjust the seasoning with additional salt, if needed. Cover then set the sauce aside.3 cups Gruyère cheese, shredded3 cups sharp white cheddar cheese, shredded
- Add the noodles to the boiling salted water and cook them according to the package instructions.1 pound (454 g) short-cut pasta
- Drain the cooked noodles and stir them directly into the cheese sauce. Pour the mixture into a large baking dish.
- In a medium bowl, combine the melted butter and panic breadcrumbs. Sprinkle them evenly on top of the mac and cheese mixture.2 Tbsp unsalted butter, melted1 cup panko breadcrumbs
- Bake in the center of the preheated oven until the sauce is bubbly and the top turns a nice golden brown (about 30 to 35 minutes).
- Sprinkle with fresh chopped parsley and serve immediately, or allow to cool completely and refrigerate.Fresh parsley, finely chopped
Notes
- I recommend tasting your favorite cheeses before making this recipe to gauge flavor and saltiness. Then, when all your cheeses and spices are added, you can give it a taste and add more salt if needed.
