The Best Mac and Cheese

This is the best macaroni and cheese I have ever made. Outrageously cheesy, ultra creamy, and topped with an extra layer of cheese, this mac and cheese recipe is most definitely a keeper. I used three different cheeses in the homemade cheese sauce to take this macaroni and cheese recipe over the top. Optionally, you can add a panko topping for extra crunch!

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The Best Macaroni and Cheese

Annette Law

This cozy baked mac and cheese uses three cheeses: sharp white cheddar, Gruyere, and Parmesan. It’s a cheesy, comforting treat that's great for any occasion.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Side Dish

Servings 12 people

Calories 640 kcal

Equipment

• 1 box grater
• 1 small saucepan
• 1 meduim saucepan
• 1 large saucepan
• 1 3-quart casserole dish
• 1 colander

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Ingredients

  

1x2x3x1/2x

• ▢ 16 oz or 1lb of elbow macaroni
• ▢ 6 tablespoons unsalted butter plus 2 tablespoons for coating the casserole dish
• ▢ 2 ½ cups heavy whipping cream
• ▢ 2 ½ cups whole milk
• ▢ ⅓ cup all-purpose flour
• ▢ 1 ½ teaspoon salt
• ▢ ½ teaspoon onion powder
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ ¼ teaspoon garlic or to taste
• ▢ ¼ teaspoon paprika
• ▢ 2 cups grated extra sharp or sharp white cheddar cheese
• ▢ 2 cups grated Gruyere cheese about 8 ounces
• ▢ 2 cups grated Parmesan cheese about 8 ounces

Instructions

 

• Preheat oven, prep dish, and melt butter:
• Heat oven to 375°F. Lightly butter a 3-quart or 4-casserole dish; set aside.
• Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 minutes less than the manufacturer’s directions. Be sure to read the instructions on the box regarding cook time because different brands of macaroni cook at different rates. Transfer macaroni to a colander, rinse under cold running water, and drain well.
• Shred and combine the cheese in a large bowl, then set aside.
• In a medium saucepan, combine whole milk and heavy whipping cream and heat over medium heat. Do not boil.
  
• Melt 6 tablespoons of butter in a large saucepan over medium heat. When butter bubbles, add flour and whisk for 1 minute.
  
• While whisking, slowly pour in the hot milk into the flour mixture. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  
• Remove the saucepan from the heat. Stir in salt, onion powder, garlic powder, black pepper, paprika, and 4 1’2 cups of the mixed cheeses. Set aside 1 ½ cups of cheese.
  
• Stir in the cooked macaroni into the cheese sauce.
  
• Pour mixture into prepared casserole dish. Sprinkle the remaining 1 1/2 cups mixed cheese over the top.
• Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Notes

Try this twist with panko crumbs instead of sprinkling cheese on top:
In a small bowl, combine 1 ½ cups Panko crumbs, 1 ½ cups mixed cheese, 2 tablespoons melted butter, and ¼ teaspoon paprika. Sprinkle over the top. Bake at 375 degrees.

Nutrition

Serving: 12cupCalories: 640kcalCarbohydrates: 37gProtein: 24gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 135mgSodium: 899mgPotassium: 278mgFiber: 1gSugar: 5gVitamin A: 1548IUVitamin C: 0.3mgCalcium: 609mgIron: 1mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword mac and cheese, macaroni and cheese, pasta

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