Ultimate Mac n Cheese
This Ultimate Mac n Cheese is rich, creamy, and topped with a perfectly crisp, golden breadcrumb crust. Each bite delivers a comforting blend of gooey cheddar, stretchy mozzarella, and tender pasta—everything you want in a baked mac and cheese. It’s ideal for family dinners, potlucks, or any night you’re craving a cozy, crowd-pleasing classic. Simple steps and pantry-friendly ingredients make this dish a reliable favorite you’ll come back to again and again.
Ingredients
- 16 oz elbow macaroni
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1/4 teaspoon paprika (optional)
Directions
- Boil pasta in salted water until just al dente; drain and set aside.
- Melt butter in a saucepan over medium heat, then whisk in flour for 1 minute to form a roux.
- Slowly add milk, whisking constantly; bring to a simmer.
- Reduce heat and stir in cheddar and mozzarella until melted and smooth; season with salt and pepper.
- Fold pasta into the cheese sauce, then transfer mixture to a greased baking dish.
- Combine panko, olive oil, and paprika; sprinkle evenly over the pasta.
- Bake at 375°F for 20 minutes, or until the top is golden and crisp.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 6
Tips
- Undercook the pasta slightly so it stays tender after baking.
- For extra crunch, broil the top for 1–2 minutes at the end—just watch closely.
FAQ
Can I use different cheeses?
Yes! Gruyère, Monterey Jack, or Colby add great flavor and melt beautifully.
Can I make this ahead of time?
Assemble it up to a day ahead, refrigerate, and bake when ready—add a few extra minutes to the bake time.
How do I keep the sauce from getting grainy?
Heat gently and avoid boiling once the cheese is added.
Can I make it without the breadcrumb topping?
Absolutely—it will still be creamy and delicious.
