Macaroni Cheese Comfort Dish (Printable)

Tender pasta coated in rich, creamy cheese sauce with a golden, crispy topping for a cozy meal.

# Ingredient List:

→ Pasta

01 - 8 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk, warmed
05 - 2 cups sharp cheddar cheese, grated
06 - ½ cup Gruyère or mozzarella cheese, grated (optional)
07 - ½ tsp mustard powder
08 - ¼ tsp ground black pepper
09 - ½ tsp salt

→ Topping

10 - ⅓ cup breadcrumbs (preferably panko)
11 - 1 tbsp unsalted butter, melted
12 - 2 tbsp grated Parmesan cheese (optional)

# Directions:

01 - Preheat oven to 400°F if baking.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in flour constantly for 1–2 minutes until smooth and pale.
04 - Gradually whisk in warmed milk until smooth. Cook, stirring, until sauce thickens and bubbles, about 3–4 minutes.
05 - Remove from heat. Stir in cheddar and Gruyère (if using) until melted and smooth. Add mustard powder, black pepper, and salt; mix well.
06 - Add drained macaroni to cheese sauce and stir until fully coated.
07 - Serve immediately, optionally garnished with extra cheese.
08 - Transfer mixture to a lightly greased baking dish. Mix breadcrumbs, melted butter, and Parmesan; sprinkle evenly over pasta.
09 - Bake for 15–20 minutes until topping is golden and crisp. Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The mustard powder is a secret weapon that makes people ask what that delicious depth of flavor is.
  • You control the creaminess and crunch, so it's never boring the same way twice.
02 -
  • Don't use pre-shredded cheese from a bag—it has anti-caking powder that makes the sauce grainy instead of silky, and you'll notice the difference immediately.
  • If your sauce breaks or looks separated, take it off heat and whisk in a splash of cold milk; it usually comes back together.
03 -
  • Grate your cheese fresh and watch the sauce come together like magic—this step alone makes the difference between homemade and mediocre.
  • If you're cooking for a crowd, you can make the sauce hours ahead and reheat it gently, then toss it with freshly cooked pasta right before serving or baking.
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