Name: Our Best Mac and Cheese
Cook time: 40 minutes
Total time: 1 hour
Yield: Serves 12
Ingredients: 2 Tbsp. unsalted butter, plus more for baking dish; 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. kosher salt; 2 tsp. kosher salt, plus more; 1 lb. dried elbow macaroni; ½ cup (1 stick) unsalted butter; 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 (about 6 cups); 2 oz. grated Parmesan (about ½ cup); 9x13" baking dish

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 easy baked macaroni and cheese recipe is the result of combining our favorite elements from several top-rated mac and cheese recipes in our archives. Over the course of our testing, we found that the best mac mixes extra-sharp cheddar cheese with Parmesan. However, you should feel free to sub in pretty much any cheese you like: Swap some or all of the cheddar for Gouda or Gruyère to give your version a more robust flavor; or use something milder (like mozzarella or Fontina) if you prefer your comfort food more plain. What’s important is that you grate it yourself instead of buying pre-shredded cheeses, which often contain anti-clumping agents that keep them from melting properly.

For really creamy homemade mac and cheese, you have to start by making a béchamel: Whisk milk and cream into a mixture of melted butter and flour in a large pot on the stovetop, then add in the cheese bit by bit. We call for white pepper since it’s a little more earthy than black pepper, and won’t mar the look of the sauce, but feel free to use the latter if that’s what you have on hand. Similarly, if you crave a little extra savoriness or heat with your mac, now’s the time to add a few dashes of hot sauce or a smidge of garlic or onion powder (about ½ tsp. of either). Next, toss in the cooked macaroni, transfer to a baking dish, gild the top with crispy, crunchy, garlicky breadcrumbs mixed with more Parmesan cheese, and bake. For the best texture (and to prevent burning tongues!), let it sit for a few minutes before serving.

Ingredients

Serves 12

For the topping:

2 Tbsp. unsalted butter, plus more for baking dish

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. kosher salt

For the macaroni and sauce:

2 tsp. kosher salt, plus more

1 lb. dried elbow macaroni

½ cup (1 stick) unsalted butter

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 (about 6 cups)

2 oz. grated Parmesan (about ½ cup)

Special equipment:

9x13" baking dish

Step 1
Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
Make the topping:
Step 2
In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4–6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
Prepare the macaroni and sauce:
Step 3
Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
Step 4
In a large wide pot over medium-low heat, melt the butter. Sprinkle 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 milk and 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. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
Step 6
Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18–22 minutes. Let cool 15 minutes before serving.

Editor’s note: This recipe was originally published in October 2014. Head this way for more of our best casserole recipes →

Leave a Review

Reviews (135)

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
Gave it a try. Good - the topping is outstanding! Abit rich for us and I’ll add more salt to the sauce.
- napacasual
- Napa
- 6/16/2021