Mac N Cheese Recipe
This homemade mac and cheese recipe is a quick, creamy, cheesy comfort food classic that’s kid-friendly and ready in under 30 minutes.
Ingredients
- 12 ounces elbow macaroni Barilla or DeLallo recommended
- 2 tablespoons unsalted butter Kerry Gold adds rich notes
- 2 tablespoons all-purpose flour spoon & level for best results
- 2 cups whole milk warmed
- 1 cup half-and-half or full-fat Greek yogurt for tang
- 2 cups sharp cheddar cheese Cabot Extra Sharp if you can
- 1 cup mozzarella cheese freshly grated for smooth melt
- 1 teaspoon Dijon mustard brightens and balances the cheese
- 1/4 teaspoon nutmeg freshly grated for subtle warmth
- Salt & freshly ground black pepper to taste
- 1/2 cup panko breadcrumbs optional, for a crispy top
- 1 tablespoon olive oil to toast breadcrumbs
Instructions
- Bring a large pot of salted water to a rolling boil; cook macaroni until just al dente (about 7 minutes), stirring occasionally. Drain and set aside.
- Return the pot to medium heat, melt butter, then whisk in flour. Cook the roux for 1–2 minutes until it smells faintly toasted.
- Slowly pour in warm milk and half-and-half, whisking constantly; reduce heat if it thickens too fast. Aim for a sauce that lightly coats a spoon. Remove from heat; stir in Dijon mustard, then add cheeses in batches, stirring until silky smooth before each addition.
- Season with nutmeg, salt, and pepper. Fold drained macaroni into the cheese sauce until every piece is fully coated.
- For a golden crust, transfer to a buttered 8×8" baking dish. Mix panko with olive oil, sprinkle on top, and broil for 2–3 minutes—stay close so it doesn’t burn! Let rest 5 minutes before serving.
Notes
Tips: • Always grate cheese yourself to avoid anti-caking agents. • Let milk sit at room temperature for a minute—trust me, it smooths the sauce. For a seasonal twist, swirl in a spoonful of pesto for added flavor.
Nutrition
Calories: 450kcal
Love this recipe?Follow us at @thenandnowspace for more