Creamy, luxurious mac and cheese with a velvety three-cheese sauce that coats every pasta perfectly, topped with a golden, crispy breadcrumb crust. This comforting American classic combines tender elbow macaroni with a rich béchamel-based cheese sauce that's sophisticated enough for dinner parties yet simple enough for weeknight family meals.
⏱️50 min
📊Easy
👥6 servings
🍽️Main
vegetarianbudget-friendlyfamilycomfort
Ingredients
400 gelbow macaroni pasta
60 gbutter
50 gall-purpose flour
800 mlwhole milk
300 gsharp cheddar cheese
100 ggruyere cheese
75 gparmesan cheese
80 gbreadcrumbs
1 tablespoondijon mustard
2 teaspoonssalt
1 teaspoonblack pepper
0.25 teaspoonnutmeg
Instructions
1COOK THE PASTA: Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook for 2 minutes less than the package directions recommend (about 6-7 minutes), stirring occasionally. The pasta should be al dente with a slight firmness in the center, as it will continue cooking in the oven. Drain the pasta in a colander and set aside, reserving 120 ml of the starchy cooking water.
2MAKE THE ROUX BASE: In a large heavy-bottomed saucepan, melt the butter over medium heat until it's foaming and golden, about 2 minutes. Add the all-purpose flour and whisk continuously for 3-4 minutes to create a blonde roux, stirring constantly to prevent lumps and ensure even cooking. The mixture should smell nutty and toasty when ready, with no raw flour taste remaining.
3CREATE THE BÉCHAMEL SAUCE: Gradually pour the milk into the roux while whisking constantly to prevent lumps from forming. Start with a small amount and whisk until smooth, then slowly add the remaining milk. Continue cooking over medium heat, stirring frequently, for 8-10 minutes until the sauce thickens enough to coat the back of a spoon—you should be able to draw a line through it that doesn't immediately fill in. The sauce will continue to thicken slightly as it cools.
4ADD THE CHEESE AND SEASONINGS: Remove the saucepan from heat and stir in the grated sharp cheddar, gruyere, and three-quarters of the parmesan cheese until completely melted and smooth, about 2-3 minutes of gentle stirring. Add the Dijon mustard, salt, black pepper, and nutmeg, stirring well to combine. Taste and adjust seasonings as needed. The nutmeg adds subtle warmth and complexity that enhances the cheese flavor without being identifiable.
5COMBINE PASTA AND SAUCE: Fold the cooked elbow macaroni into the cheese sauce using a rubber spatula, stirring gently until every piece of pasta is evenly coated with the creamy sauce. If the mixture seems too thick, add a few tablespoons of the reserved starchy pasta water to achieve a silky consistency that's not gluey. Transfer the mixture to a buttered 9x13 inch baking dish or similar 3-liter capacity dish, spreading it evenly.
6TOP AND BAKE: In a small bowl, combine the breadcrumbs with the remaining parmesan cheese and a pinch of salt. Sprinkle this mixture evenly over the top of the mac and cheese, distributing it so every part has some topping. Bake in a preheated 190°C (375°F) oven for 20-25 minutes until the topping is golden brown and crispy, and you can see the cheese sauce gently bubbling around the edges. The mac and cheese should be hot throughout when a skewer inserted in the center meets no resistance.
7REST AND SERVE: Remove from the oven and let rest for 5 minutes before serving. This resting period allows the sauce to set slightly, making it easier to plate without the sauce running all over the plate. Serve immediately while the dish is still hot and creamy, with extra parmesan on the side if desired.