Best Mac And Cheese Recipe
Creamy, dreamy, and downright comforting, this Best Mac And Cheese Recipe comes together in one pot—no oven needed—and delivers that golden-brown, cheesy crust you crave in under an hour.
Ingredients
- 12 oz macaroni regular or gluten-free; Barilla or TruRoots
- 3 cups whole milk or almond milk for dairy-free
- 2 tbsp unsalted butter Earth Balance vegan spread works too
- 2 tbsp all-purpose flour gluten-free blend if needed
- 2 cups sharp cheddar freshly grated (Tillamook or Cabot recommended)
- 1 cup Gruyère or mozzarella shredded
- 1 tsp Dijon mustard adds tang without overwhelming
- 1/4 tsp ground nutmeg trust me—tiny boost of warmth
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup panko breadcrumbs use gluten-free if needed
- 1 tbsp olive oil or melted butter for toasting crumbs
Instructions
- Bring a large pot of salted water to a rolling boil and cook macaroni 1 minute shy of al dente. Drain and set aside.
- In the same pot, melt butter and whisk in flour to make a roux. Slowly pour in milk, stir in Dijon and nutmeg. Add cheeses and season with salt and pepper.
- Fold macaroni into the cheese sauce until coated. Adjust seasoning as needed.
- Toast panko with olive oil until golden. Sprinkle on top of mac and cheese.
- Serve straight from the pot or broil for a crisp top.
Notes
Grate your own cheese for the best texture. Let butter and milk come to room temperature before using. Leftovers can be stored in the refrigerator for a few days.
Nutrition
Calories: 450kcal
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