I call it The Cheesiest Mac And Cheese because I blend three different cheeses into a silky homemade cheese sauce and crown it with a crunchy Panko-Parmesan topping.

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I think I finally nailed the Best Mac And Cheese. I know thats a bold claim, but this version is outrageously cheesy and so creamy it almost wiggles on the plate.

I layered gooey Gruyere cheese into a silky homemade sauce and stirred it through plenty of elbow macaroni so every bite sings, then dared myself to add a crunchy top that keeps you coming back. I cant promise you wont lick the spoon, or that this wont ruin boxed mac forever, but I can promise it will make weeknight dinners feel kind of epic, even when you didnt plan for it.

Ingredients

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BEST EVER MAC & CHEESE

Elbow macaroni: starchy carbs, some fiber, little protein, hearty pasta base.
Sharp cheddar: tangy, melty, high protein and calcium, also rich in fat.
Gruyere: nutty, silky melt, adds depth, higher fat, great flavor boost.
Cream cheese: super creamy, stabilizes sauce, adds fat and smoothness.
Whole milk and heavy cream: richness, protein and fat, makes sauce real luxurious.
Unsalted butter: flavor, silkiness, helps roux form, mostly saturated fat.
Parmesan: salty umami, sharp finish, adds depth and salty calcium punch.
Panko breadcrumbs and melted butter: crunchy topping, carbs, extra texture and crisp.
Dijon mustard: bright, tangy kick, balances richness with little calories or sugar.

Ingredient Quantities

1 pound elbow macaroni (about 16 oz)

6 tablespoons unsalted butter, divided

1/4 cup all purpose flour

3 cups whole milk

1 cup heavy cream

4 ounces cream cheese, softened

2 1/2 cups sharp cheddar cheese, shredded (packed)

1 cup Gruyere cheese, shredded (or Monterey Jack if you prefer)

1/2 cup freshly grated Parmesan cheese for the sauce

1/2 to 3/4 cup freshly grated Parmesan for the topping

1 to 1 1/2 cups Panko breadcrumbs

2 tablespoons melted butter for the breadcrumbs

1 teaspoon Dijon mustard

1 teaspoon kosher salt, plus more for pasta water

1/2 teaspoon freshly ground black pepper

Pinch of ground nutmeg

Pinch of smoked paprika or cayenne pepper, optional

How to Make this

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1. Preheat oven to 350°F. Bring a large pot of salted water to a boil, cook 1 pound elbow macaroni until just al dente (usually 7 to 8 minutes), reserve about 1 cup pasta water, then drain the pasta and set aside.

2. In a large saucepan melt 6 tablespoons unsalted butter over medium heat, whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until it smells nutty and turns a pale golden color.

3. Slowly whisk in 3 cups whole milk and 1 cup heavy cream, stirring constantly so no lumps form; bring to a gentle simmer and cook until the sauce thickens, about 4 to 5 minutes.

4. Lower the heat, add 4 ounces softened cream cheese and 1 teaspoon Dijon mustard, stir until smooth, then season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, a pinch of ground nutmeg and a pinch of smoked paprika or cayenne if you like a little kick.

5. Take the sauce off the heat then stir in the cheeses a handful at a time: 2 1/2 cups sharp cheddar (shredded and packed), 1 cup Gruyere (or Monterey Jack), and 1/2 cup freshly grated Parmesan for the sauce. Keep stirring until silky smooth; if it gets too thick add a splash of the reserved pasta water to loosen.

6. Taste and adjust seasoning, remember cheddar can be salty so add more salt slowly if needed. Tip: shred block cheeses yourself for best melt and texture, pre-shredded stuff can be gummy.

7. Combine the drained macaroni with the cheese sauce in the pot or in a large bowl so every noodle is coated, then pour everything into a buttered 9×13 baking dish or similar sized casserole.

8. Make the crunchy topping by mixing 1 to 1 1/2 cups Panko breadcrumbs with 1/2 to 3/4 cup freshly grated Parmesan and 2 tablespoons melted butter until crumbs are evenly moistened; sprinkle evenly over the mac and press down lightly so it sticks.

9. Bake uncovered at 350°F for 20 to 25 minutes until bubbly and the topping is golden. If you want extra browning, broil for 1 to 2 minutes but watch it carefully so it doesn’t burn.

10. Let the mac and cheese rest 5 to 10 minutes before serving so the sauce sets a bit. Final tips: use room temp milk and cream to avoid shocking the roux, reserve pasta water to fix consistency, and don’t overheat the cheese or it can get grainy.

Equipment Needed

1. Large stock pot for boiling the macaroni
2. Colander or strainer to drain pasta
3. Large saucepan (for the roux and cheese sauce)
4. Whisk (for roux and smoothing the sauce)
5. Wooden spoon or heatproof silicone spatula (for stirring in cheeses)
6. Measuring cups and spoons
7. Box grater or microplane for shredding/grating cheeses
8. 9×13 inch baking dish (buttered)
9. Small bowl for mixing the Panko topping and a spoon for stirring

FAQ

1 pound elbow macaroni (about 16 oz)

6 tablespoons unsalted butter, divided

1/4 cup all purpose flour

3 cups whole milk

1 cup heavy cream

4 ounces cream cheese, softened

2 1/2 cups sharp cheddar cheese, shredded (packed)

1 cup Gruyere cheese, shredded (or Monterey Jack if you prefer)

1/2 cup freshly grated Parmesan cheese for the sauce

1/2 to 3/4 cup freshly grated Parmesan for the topping

1 to 1 1/2 cups Panko breadcrumbs

2 tablespoons melted butter for the breadcrumbs

1 teaspoon Dijon mustard

1 teaspoon kosher salt, plus more for pasta water

1/2 teaspoon freshly ground black pepper

Pinch of ground nutmeg

Pinch of smoked paprika or cayenne pepper, optional

Q: Can I make this on the stove and skip baking? A: Yes, you can toss the cooked pasta with the hot cheese sauce and serve immediately, just top with extra Parmesan and breadcrumbs right before serving so they stay crunchy.

Q: My sauce went grainy, what did I do wrong and how fix it? A: Usually overheating the cheese or using pre-shredded cheese causes graininess. To fix, gently stir in a little warm milk or cream off the heat until it smooths out, or blend briefly with an immersion blender.

Q: Can I use different cheeses or less fat dairy? A: You can swap Gruyere for Monterey Jack or Gouda, but cutting fat too much changes texture. Low fat milks make the sauce thinner and less silky, so I dont recommend it unless you add extra cream cheese.

Q: How do I keep the top crunchy after reheating? A: Reheat covered in the oven until hot, then uncover and bake at 375 F for 5 to 10 minutes to re-crisp the Panko. A quick blast under the broiler works too but watch it closely.

Q: Is there a gluten free option? A: Use gluten free pasta and substitute the flour roux with 2 tablespoons cornstarch mixed into the cold milk before heating, or use a gluten free flour blend for the roux.

Q: Can I add mix-ins like bacon or veggies? A: Definitely, add cooked bacon, roasted broccoli, or caramelized onions. Just fold them into the pasta and sauce before baking so everything heats evenly.

BEST EVER MAC & CHEESE Recipe Substitutions and Variations

Elbow macaroni: cavatappi, medium shells, or penne — all hold sauce well so the dish stays creamy.
Heavy cream: evaporated milk, whole milk plus 2 tablespoons melted butter per cup, or half and half if you want it lighter.
Cream cheese: mascarpone for richness, Neufchatel for lower fat, or plain Greek yogurt for a tangy, slightly thinner result.
Panko breadcrumbs: crushed Ritz or butter crackers, regular breadcrumbs, or crushed cornflakes/pretzels for extra crunch.

Pro Tips

1) Grate your own cheese and keep it cold while you work, trust me don’t use pre-shredded stuff it has anti caking agents and it melts gummy. Pop the blocks in the freezer for 10 to 15 minutes if they’re soft, makes shredding way easier.

2) Undercook the pasta by about a minute, not fully done cause it will finish cooking in the oven, and save at least a cup of the starchy pasta water so you can thin the sauce later if it gets too thick.

3) Never add the cheese to boiling sauce, take the pot off the heat and stir in small handfuls until silky, if the sauce starts to look grainy add a little warm milk or reserved pasta water and whisk it out.

4) For a really crunchy topping toast the panko in a skillet with the butter and a pinch of salt and garlic powder before mixing with Parmesan, then press it onto the top so it sticks and you get even browning.

5) Make ahead friendly: you can assemble and refrigerate for up to 24 hours, just bring it to room temp a bit before baking; for leftovers reheat in the oven with a splash of milk and covered with foil so it doesn’t dry out.

BEST EVER MAC & CHEESE Recipe

Recipe by Bob Jones

0.0 from 0 votes

I call it The Cheesiest Mac And Cheese because I blend three different cheeses into a silky homemade cheese sauce and crown it with a crunchy Panko-Parmesan topping.

Servings

servings

Calories

700

kcal

Equipment: 1. Large stock pot for boiling the macaroni
2. Colander or strainer to drain pasta
3. Large saucepan (for the roux and cheese sauce)
4. Whisk (for roux and smoothing the sauce)
5. Wooden spoon or heatproof silicone spatula (for stirring in cheeses)
6. Measuring cups and spoons
7. Box grater or microplane for shredding/grating cheeses
8. 9×13 inch baking dish (buttered)
9. Small bowl for mixing the Panko topping and a spoon for stirring

Ingredients

1 pound elbow macaroni (about 16 oz)
6 tablespoons unsalted butter, divided
1/4 cup all purpose flour
3 cups whole milk
1 cup heavy cream
4 ounces cream cheese, softened
2 1/2 cups sharp cheddar cheese, shredded (packed)
1 cup Gruyere cheese, shredded (or Monterey Jack if you prefer)
1/2 cup freshly grated Parmesan cheese for the sauce
1/2 to 3/4 cup freshly grated Parmesan for the topping
1 to 1 1/2 cups Panko breadcrumbs
2 tablespoons melted butter for the breadcrumbs
1 teaspoon Dijon mustard
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon freshly ground black pepper
Pinch of ground nutmeg
Pinch of smoked paprika or cayenne pepper, optional

Directions

Preheat oven to 350°F. Bring a large pot of salted water to a boil, cook 1 pound elbow macaroni until just al dente (usually 7 to 8 minutes), reserve about 1 cup pasta water, then drain the pasta and set aside.
In a large saucepan melt 6 tablespoons unsalted butter over medium heat, whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until it smells nutty and turns a pale golden color.
Slowly whisk in 3 cups whole milk and 1 cup heavy cream, stirring constantly so no lumps form; bring to a gentle simmer and cook until the sauce thickens, about 4 to 5 minutes.
Lower the heat, add 4 ounces softened cream cheese and 1 teaspoon Dijon mustard, stir until smooth, then season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, a pinch of ground nutmeg and a pinch of smoked paprika or cayenne if you like a little kick.
Take the sauce off the heat then stir in the cheeses a handful at a time: 2 1/2 cups sharp cheddar (shredded and packed), 1 cup Gruyere (or Monterey Jack), and 1/2 cup freshly grated Parmesan for the sauce. Keep stirring until silky smooth; if it gets too thick add a splash of the reserved pasta water to loosen.
Taste and adjust seasoning, remember cheddar can be salty so add more salt slowly if needed. Tip: shred block cheeses yourself for best melt and texture, pre-shredded stuff can be gummy.
Combine the drained macaroni with the cheese sauce in the pot or in a large bowl so every noodle is coated, then pour everything into a buttered 9×13 baking dish or similar sized casserole.
Make the crunchy topping by mixing 1 to 1 1/2 cups Panko breadcrumbs with 1/2 to 3/4 cup freshly grated Parmesan and 2 tablespoons melted butter until crumbs are evenly moistened; sprinkle evenly over the mac and press down lightly so it sticks.
Bake uncovered at 350°F for 20 to 25 minutes until bubbly and the topping is golden. If you want extra browning, broil for 1 to 2 minutes but watch it carefully so it doesn't burn.
Let the mac and cheese rest 5 to 10 minutes before serving so the sauce sets a bit. Final tips: use room temp milk and cream to avoid shocking the roux, reserve pasta water to fix consistency, and don’t overheat the cheese or it can get grainy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.