Name: The Very Best Mac and Cheese
Cook time: 40 minutes
Total time: 1 hour
Yield: 12 servings
Ingredients: 2 Tbsp. unsalted butter; 2 Tbsp. extra-virgin olive oil; 2 cups panko; 2 large garlic cloves, finely chopped; 2 oz. finely grated Parmesan (about ½ cup); ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 1 lb. dried elbow macaroni; ½ cup (1 stick) unsalted butter, plus more for baking dish; 6 Tbsp. all-purpose flour; 4 cups whole milk; ¾ cup heavy cream; ½ tsp. ground white pepper; 1½ Tbsp. mustard powder; 16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups); 2 oz. grated Parmesan (about ½ cup)

A baking dish of Macaroni and Cheese with a serving spoon.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

Active Time
40 minutes
Total Time
1 hour

This crispy, gooey, creamy macaroni and cheese is the glorious result of fusing our favorite elements from a few of the top-rated baked macaroni and cheese recipes from our archives. It combines a golden brown panko and Parmesan topping with tender (not mushy!) pasta that’s enrobed in a richly flavored, lightly spiced cheese sauce. Here’s how we got there:

The best mac and cheese recipes used a combination of cheeses. We landed on extra-sharp cheddar (yellow or white cheddar are both fine) and Parmesan as our ultimate duo, but you can make adjustments. For a more robust flavor, swap some or all of the cheddar cheese for Gouda or Gruyère. Or use something milder (like mozzarella or Fontina) if you prefer your comfort food more demure. Swap the Parmesan cheese for funkier Pecorino or milkier Grana Padano. The one nonnegotiable is that you grate your cheese yourself—preshredded cheeses often contain anti-clumping agents that keep them from melting properly.

For the creamiest homemade mac and cheese, a béchamel is key (if you’re unfamiliar, start by learning how to make a roux). To avoid clumping and promote even melting, add in the cheese bit by bit (about a handful at a time), whisking after each addition. To cut through the richness, we call for dry mustard and white pepper, a traditional ingredient in white sauce with an earthier flavor than its more common counterpart; feel free to use freshly ground black pepper if you don't mind the specks. If you crave even more heat, add a few dashes of hot sauce or a smidge of cayenne.

Finally, the topping: Plain breadcrumbs just won’t cut it. And while fresh homemade breadcrumbs are an excellent choice, we found panko to be an easier choice that provided just as much crunch. Toasting them first in garlic, olive oil, and melted butter helps them retain that texture while adding a ton of flavor and keeps them from burning in the oven.

Ingredients

12 servings

Topping

2 Tbsp. unsalted butter

2 Tbsp. extra-virgin olive oil

2 cups panko

2 large garlic cloves, finely chopped

2 oz. finely grated Parmesan (about ½ cup)

½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt

Macaroni and sauce

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

1 lb. dried elbow macaroni

½ cup (1 stick) unsalted butter, plus more for baking dish

6 Tbsp. all-purpose flour

4 cups whole milk

¾ cup heavy cream

½ tsp. ground white pepper

1½ Tbsp. mustard powder

16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups)

2 oz. grated Parmesan (about ½ cup)

Preparation

Topping
Step 1
Melt 2 Tbsp. unsalted butter In a large skillet on the stovetop over medium heat. Add 2 Tbsp. extra-virgin olive oil, stirring, until butter foam subsides. Add 2 cups panko and 2 large garlic cloves, finely chopped; cook, stirring, until crumbs are golden brown, 4–6 minutes. Transfer crumbs to a medium bowl, stir in 2 oz. finely grated Parmesan (about ½ cup) and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and set aside.
Macaroni and sauce
Step 2
Bring a large pot of salted water, covered, to a boil over high heat. Add 1 lb. dried elbow macaroni and cook, uncovered, until just al dente (avoid overcooking). Drain par-cooked macaroni and set aside (do not rinse).
Step 3
Place rack in middle of oven; preheat oven to 400°F. Grease a 13x9” baking dish with unsalted butter.
Step 4
Melt ½ cup (1 stick) unsalted butter in a large wide pot over medium-low heat. Sprinkle 6 Tbsp. all-purpose flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in 4 cups whole milk and ¾ cup heavy cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
Step 5
Add 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground white pepper, and 1½ Tbsp. mustard powder. Add 16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups) and 2 oz. grated Parmesan (about ½ cup) in three batches, whisking until each addition is melted before adding more. Remove from heat.
Step 6
Add drained macaroni to pot with cheese sauce and stir well to coat. Transfer macaroni mixture to prepared baking dish and place on a rimmed baking sheet. Sprinkle panko topping evenly over macaroni and bake until golden and bubbling, 18–22 minutes. Let baked mac and cheese cool 15 minutes before serving.

Editor’s note: This macaroni and cheese recipe was first printed in October 2014. Head this way for more of our best casserole recipes →

Leave a Review

Reviews (158)

Delicious! I used Tillamook extra sharp white cheddar cheese, a Pacific Northwest favorite!
- L Pederson
- Castle Rock, WA
- 11/18/2023
This is a great recipe Our Favorite Mac and Cheese , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.
- Vadim
- 9/30/2023
This was an absolute hit with our family! My granddaughter wanted to try making this for her father as he works second shift and gets home kinda late to cook. Both she and her brother helped to put this together. Didn’t have panko so had the kids crumble a loaf of Amish bread I had. Served it with Rotel for those that wanted it. This was actually even better reheated as I’ve found many mac and cheeses are. Will definitely be making this again!
- Vicky Babcock
- Cedar Springs Michigan
- 6/20/2023
Added a drained can of Rotel tomatoes for a little extra kick. Dynamite!
- Anonymous
- 11/4/2022
This is the best. I would ingest this dish in my sleep if I could
- Patrisa
- Carmel, CA
- 11/2/2022
What's not to love? Cheese, whole milk, butter and cream. You could put those on anything and it would be delicious (and not good for you...)
- Anonymous
- Louisville KY
- 9/10/2022
Am sick and tired of not being able to view the recipes here! Have emailed you several times and all I get is a "form letter" email. All of your emails no help. I don't understand why I sign in and still cannot see the recipes? Anybody help me please?
- Anonymous
- Tucson, AZ
- 9/8/2022
Give it a try, you won’t be disappointed! Our family has made this several times halving the recipe with positive results. The last time we used crushed saltines instead of the panko and it was just as delicious with a slightly different texture and flavor profile. We’ve started adding diced Serrano pepper to the mix and occasionally top it with crumbled bacon once plated. Making this as a side dish will leave you wanting more, making this as your main meal is highly recommended.
- Wrathen
- Spokane, WA
- 6/23/2022
I see someone reviewed this as "Terrible." This person either doesn't like cheese or didn't use the right type of cheese. While it is not imperative, use Tillamook Sharp Cheddar. Leave out the garlic in the bread crumbs (Panko), though I like it that way. It's simply pasta with cheese sauce covered with bread crumbs and baked in the oven for 25 minutes or so. How can that be terrible? It's the most basic mac and cheese you can make. While everyone is entitled to their opinion and entitled to share that opinion, why put a damper on everyone else's day just because you don't like something. Keep it to yourself. There is nothing wrong with this recipe.
- Sunsetwriter1
- Santa Cruz, California
- 4/22/2022
Terrible
- Barry
- Arizona
- 2/5/2022
Sounds very creamy and similar to how I’ve made it. I added sautéed onions to mine.
- Anonymous
- Anniston, AL
- 2/2/2022
Fabulous dish!! So creamy and perfect!!!!!
- Anonymous
- 2/1/2022
Gave it another go-round using the full measure. This time my focus was entirely on the cheese sauce. I did it! It was as the young people say, The Bomb! 💣 💥!!!! Had it the second day and it is great! It's now my go-to mac and cheese recipe. Like I said in my earlier review, it is a good base for other mac and cheese recipes.
- Fran
- 1/28/2022
It's a good base recipe for mac and cheese. The store did have my favorite extra sharp cheddar so I made do with the sharp Cheddar I wanted 3 kinds of cheese, cheddar, Monterey Jack, and Mozilla Cheese. I had to get the Mexican blend. Since my brother's death, the holiday season has been the hardest. I decided to honor his memory by fixing his favorite dish, using half measures. I think I might have overdone the bechamel sauce as other things were vying for my attention. It got too thick. My fault. As for the messy cheesy pots and pans, not happening! To those who said you will have a lot of cheese-covered dishes pots and pans, you simply point out your lack of cooking sense and organization. Anyway, I planned to do it again, this time, paying attention to the sauce. It had the smoothest sauce texture. I paired that with a braised short rib dish and green beans with broccoli, veggies side dish.
- Fran
- Bronx, New York
- 12/25/2021
This is simply the best Mac & Cheese in the whole wide world!!!
- Nathalie
- Montreal, CANADA
- 12/2/2021