Mac and Cheese

Ultra-creamy stovetop mac and cheese made with a classic roux-based cheese sauce, sharp cheddar, and nutty Gruyère, finished with an optional golden, buttery breadcrumb topping. Rich, comforting, and endlessly craveable.

By YumYum Editorial · American Comfort

Prep: 10 min · Cook: 30 min · Total: 40 min · Serves 6

Ingredients

• 1 lb elbow macaroni
• 4 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• to taste Salt and black pepper, to taste
• 1/2 cup panko breadcrumbs (optional topping)

Instructions

1. Bring a large pot of salted water to a boil and cook the macaroni until just al dente, about 1 minute less than package directions. Drain and set aside.
2. In the same pot, melt 3 tablespoons of butter over medium heat, then whisk in the flour and cook for 1-2 minutes until pale and bubbling.
3. Gradually whisk in the milk and heavy cream, a little at a time, until smooth. Cook, stirring often, for 5-6 minutes until thickened enough to coat the back of a spoon.
4. Reduce heat to low and stir in the cheddar and Gruyère a handful at a time, letting each addition melt fully before adding more.
5. Season the sauce with garlic powder, ground mustard, salt, and pepper.
6. Fold the cooked macaroni into the cheese sauce until fully coated and creamy.
7. If topping with breadcrumbs, melt the remaining 1 tablespoon butter and toss with panko, then sprinkle over the mac and cheese in a baking dish and broil for 2-3 minutes until golden.
8. Serve immediately while hot and creamy.