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Our Favorite Crispy-Topped Baked Mac and Cheese

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This classic comfort dish features tender elbow macaroni enveloped in a rich, velvety white cheddar cheese sauce. The sauce is crafted with a blend of sharp and creamy white cheddar, offering a sophisticated yet familiar flavor profile. A gentle bake or broil provides a lightly golden, bubbly top, adding a subtle textural contrast to the smooth, decadent interior. This macaroni and cheese is a satisfying and wholesome meal, perfect for any occasion.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream, warmed
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt, or to taste
  • 8 ounces sharp white cheddar cheese, freshly grated
  • 4 ounces mild white cheddar cheese, freshly grated
  • 2 ounces white American cheese, shredded (optional, for extra creaminess)

Instructions

  1. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  2. In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
  3. Gradually whisk in the warmed milk and heavy cream, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
  4. Remove the saucepan from the heat. Stir in the dry mustard powder, white pepper, and salt.
  5. Add the grated sharp white cheddar, mild white cheddar, and optional American cheese to the sauce. Stir continuously until all the cheese is completely melted and the sauce is smooth and creamy.
  6. Add the cooked and drained macaroni to the cheese sauce, stirring gently to coat all the pasta evenly.
  7. Serve immediately, or for a golden top, transfer the macaroni and cheese to an oven-safe dish. Broil on high for 2-4 minutes, watching carefully, until the top is lightly browned and bubbly.

Notes

For the smoothest sauce, grate your own cheese from a block rather than using pre-shredded varieties, which often contain anti-caking agents.

Ensure milk and cream are warmed before adding to the roux to prevent lumps and speed up thickening.

Do not overcook the pasta; it will continue to cook slightly in the hot cheese sauce.

If the sauce becomes too thick, a splash of warm milk can be added to reach the desired consistency.

Leftovers can be reheated gently on the stovetop with a little extra milk or in the microwave.

Nutrition

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