Try this staple recipe for the ultimate comforting side dish! Made with two types of cheese and a whole lot of spice, this is the Best Classic Mac and Cheese Recipe you’ll make all year!
The best traditional mac and cheese recipe
Cozy, cheesy, and endlessly satisfying—classic macaroni and cheese is a comfort-food favorite. This version blends two kinds of cheese with a rich, creamy sauce and finishes with a crunchy breadcrumb topping. It’s simple to make and impossible to resist.
This recipe uses butter, whole milk and a combination of cheddar and gruyere to create a luscious cheese sauce. A buttered panko topping turns the surface into a golden, crunchy finish that balances the creaminess below.
Ingredients in this classic macaroni and cheese
Using a blend of cheeses gives the best flavor and texture. This recipe combines cheddar and gruyere for a total of 5.5 cups of freshly shredded cheese, which melts into a silky sauce.
- Noodles: 16 oz elbow macaroni.
- Butter: 1 tbsp plus 1 stick divided.
- Flour: 1/2 cup to thicken the sauce.
- Milk: 4 cups whole milk for a rich texture.
- Cheddar cheese: 3 cups freshly shredded cheddar (mild or sharp to taste).
- Gruyere cheese: 2.5 cups freshly shredded gruyere (substitute gouda if needed).
- Salt & pepper: 1 tsp salt and 1/2 tsp pepper.
- Spices: 1 tsp garlic powder, 1/2 tsp ground mustard, 1/4 tsp nutmeg, 1/4 tsp smoked paprika.
- Breadcrumbs: 3/4 cup panko breadcrumbs for the topping.
- Melted butter: 2 tbsp to toss with the panko.
- Finishing salt: 1/4 tsp to season the topping.
Kitchen tools you’ll need to prepare this recipe
Gather these basic tools before you begin:
- 9×13 casserole baking dish
- Large pot or Dutch oven
- Colander or strainer
- Large saucepan
- Whisk
- Stirring utensil (spoon or spatula)
- Small mixing bowl for the topping
- Measuring cups and spoons
How to make the best traditional mac and cheese recipe
This homemade mac and cheese beats boxed versions every time. Follow these steps for a creamy, flavorful dish with a crisp golden top.
- Preheat oven to 350°F and grease a 9×13 casserole dish.
- Cook the macaroni in a large pot according to package directions. Drain, return to the pot, and stir in 1 tbsp butter to prevent sticking.
- In a large saucepan over medium heat, melt the remaining stick of butter. Add the flour and whisk until smooth to form a roux.
- Slowly pour in the milk while whisking constantly. Continue cooking and stirring for 8–10 minutes, until the mixture thickens to a very creamy, thick sauce.
- Remove from heat, add the shredded cheeses and stir until fully melted. Mix in salt, pepper, garlic powder, ground mustard, nutmeg, and smoked paprika to taste.
- Pour the cheese sauce over the drained noodles and stir until the pasta is evenly coated.
- Transfer the mixture to the prepared 9×13 pan.
- In a small bowl, combine panko breadcrumbs, melted butter, and 1/4 tsp salt. Sprinkle evenly over the top of the mac and cheese.
- Bake for 25 minutes, until bubbly and golden. For an extra-crispy crust, broil 3–4 minutes at the end—watch closely to avoid burning.
- Allow the casserole to rest 10 minutes before serving so the sauce sets slightly.
Spice up your mac and cheese with these mix-ins
Mix-ins are an easy way to customize the dish. Add any of the following for extra flavor and texture:
- Crispy bacon
- Sliced jalapeños for heat
- Sautéed onion
- Shredded cooked chicken for protein
- Diced tomatoes
- Grated Parmesan for extra cheesiness
- Mustard powder for an extra savory kick
If you liked this recipe, you’ll want to try these!
If you enjoy casseroles, try other family-friendly recipes and variations to expand your menu. These make great breakfast or dinner options and pair well with a simple salad or roasted vegetables.
- Everything Bagel Breakfast Casserole
- Broccoli Cheddar Spaghetti Squash Casserole
- Buffalo Chicken Sweet Potato Casserole
- Easy Pizza Casserole
All recipes by Erin Morrissey and photos by Sierra Inn
Best Classic Mac and Cheese Recipe
Try this staple recipe for the ultimate comforting side dish! Made with two types of cheese and a whole lot of spice, this is the Best Classic Mac and Cheese Recipe you’ll make all year!
Cook: 25
Total: 55 minutes
Ingredients
- 16oz elbow macaroni noodles
- 1 tbsp butter
- 1 stick butter
- 1/2 cup flour
- 4 cups whole milk
- 3 cups freshly shredded cheddar cheese
- 2.5 cups freshly shredded gruyere cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp ground mustard
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika
- 3/4 cup panko breadcrumbs
- 2 tbsp butter, melted
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F and grease a 9×13 casserole dish.
- Cook macaroni according to package directions. Drain and return to the pot; stir in 1 tbsp butter to keep noodles from sticking.
- In a large saucepan over medium heat, melt the remaining stick of butter. Add flour and whisk until smooth, then slowly whisk in the milk. Cook, stirring frequently, for 8–10 minutes until very thick.
- Remove from heat and stir in the shredded cheeses until melted. Add salt, pepper, garlic powder, ground mustard, nutmeg, and smoked paprika, mixing until smooth and thick.
- Pour the cheese sauce over the noodles and stir to combine. Transfer to the prepared 9×13 pan.
- Mix panko breadcrumbs with melted butter and 1/4 tsp salt in a small bowl, then sprinkle evenly over the casserole.
- Bake 25 minutes until bubbly and golden. Optional: broil 3–4 minutes for an extra-crispy crust—watch closely.
- Let rest 10 minutes before serving.