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–+ servings

Classic Mac and Cheese

The ultimate comfort food, this classic mac and cheese recipe is creamy, cheesy, and delicious. It’s the perfect holiday side, party dish, or main course on a chilly, gloomy day.
5 from 17 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Category Savory

Ingredients
  

  • 1 pound (454 g) short-cut pasta (I recommend cavatappi, tortiglione, or macaroni)
  • 4 cup milk
  • 1 ¼ stick (10 Tbsp) unsalted butter
  • 1 Tbsp extra virgin olive oil
  • ½ cup all-purpose flour
  • 3 cup Gruyère cheese, shredded
  • 3 cup sharp white cheddar cheese, shredded
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ¼ tsp ground nutmeg
  • 1 cup panko breadcrumbs (for topping)

Instructions

  • Preheat oven to 375°F.
  • In a saucepan, heat milk until it is scalding (i.e. just before boiling). Keep on low heat.
    4 cup milk
  • In a large pot, bring salted water to a boil. Add in olive oil. When ready, add in pasta. Cook until pasta is almost al dente. (The pasta will continue to cook in the oven.)
    1 pound (454 g) short-cut pasta
    1 Tbsp extra virgin olive oil
  • Meanwhile, in a second large pot, melt 1 stick (8 Tbsp) of butter. Whisk in flour and cook over low heat until it forms a thick paste (about 2 minutes).
    ½ cup all-purpose flour
  • While whisking, add the hot milk to the pot and cook until sauce is thick and creamy (about 5 minutes).
  • Off heat, add in cheeses, salt, pepper, and nutmeg. Stir, and keep warm on low heat.
    3 cup Gruyère cheese, shredded
    3 cup sharp white cheddar cheese, shredded
    1 tsp kosher salt
    ½ tsp ground black pepper
    ¼ tsp ground nutmeg
  • Add in the cooked pasta, and stir. Pour mixture into a large baking dish.
  • Melt the remaining ¼ stick (2 Tbsp) of butter, and mix it into the breadcrumbs. Sprinkle on top of pasta and cheese mixture.
    1 cup panko breadcrumbs
  • Bake until sauce is bubbly and the top of the pasta is browned (about 30 to 35 minutes).
  • Serve hot, or allow to cool completely and refrigerate.

Notes

  1. 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.