Ingredients
Scale
- 12 ounces elbow macaroni (or any pasta shape you prefer)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (adds a lovely nuttiness)
- 1/2 cup Parmesan cheese, finely grated
- 1 teaspoon Dijon mustard (optional, but it brightens the flavors)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup panko breadcrumbs (for topping)
- 2 tablespoons olive oil or melted butter (to toss with breadcrumbs)
Substitution tips: If you want a lighter version, swap whole milk for 2% milk. For a different flavor profile, try mixing in Monterey Jack or smoked mozzarella. Gluten-free pasta works beautifully here, and you can use gluten-free flour or cornstarch to thicken the sauce if needed.
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside, reserving about 1 cup of pasta water.
- In a large saucepan over medium heat, melt the butter until bubbly. Sprinkle in the flour and whisk continuously for about 2 minutes to cook out the raw flour taste—this is the base of your roux.
- Slowly pour in the warmed milk and cream, whisking constantly to avoid lumps. Cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon—about 5-7 minutes.
- Lower the heat and stir in the Dijon mustard, garlic powder, salt, and pepper. Gradually add the cheddar, Gruyère, and Parmesan cheeses, stirring gently until melted and smooth. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
- Add the cooked pasta to the cheese sauce, folding gently to coat every piece. Mama Lou always said, “Make sure every noodle gets a good cheese hug!”
- Preheat your oven to 350°F (175°C). Transfer the mac and cheese into a buttered baking dish.
- Toss the panko breadcrumbs with olive oil or melted butter until lightly coated, then sprinkle evenly over the top. This step adds that golden, crunchy layer that Ouma swore was the best part.
- Bake in the preheated oven for 20-25 minutes, until the topping is crisp and the cheese sauce is bubbling around the edges.
- Remove from the oven and let rest for 5 minutes before serving. This helps the sauce set slightly, making every bite luscious and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
