Total Time: 1 hour | Prep: 15 minutes | Cook: 45 minutes | Serves: 6-8
The Ultimate Comfort Classic: Restaurant-Style Mac and Cheese! This American favorite, elevated far beyond the blue box we all grew up with, combines multiple artisanal cheeses with perfectly cooked pasta in a rich, creamy sauce. While seemingly simple, this recipe masters the techniques used in high-end restaurants to create that impossibly smooth cheese sauce and crispy top that makes restaurant mac and cheese unforgettable.
Why This Recipe Works The secret to perfect mac and cheese lies in making a silky smooth béchamel base and using a blend of cheeses for complex flavor. We’ll ensure the sauce remains creamy (not grainy) and achieve that coveted crispy top that adds the perfect textural contrast.
Ingredients For the Pasta:
- 1 pound elbow macaroni or cavatappi
- Salt for pasta water
For the Cheese Sauce:
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 5 cups whole milk, warmed
- 1 tablespoon mustard powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 8 ounces sharp cheddar, grated
- 8 ounces Gruyère, grated
- 4 ounces Fontina, grated
- Salt and white pepper to taste
For the Topping:
- 1 cup panko breadcrumbs
- 4 tablespoons butter, melted
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon garlic powder
Step-by-Step Instructions
- Prepare the Pasta Cook pasta in heavily salted water until just under al dente (2 minutes less than package directions). Drain and set aside.
- Make the Cheese Sauce Melt butter in large saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually whisk in warm milk. Cook until thickened, stirring frequently. Add mustard powder, cayenne, and nutmeg.
- Add the Cheese Remove from heat. Add cheeses handful by handful, stirring until completely melted between additions. Season with salt and white pepper.
- Combine and Top Fold pasta into cheese sauce. Transfer to buttered 9×13 baking dish. Mix topping ingredients and sprinkle evenly over pasta.
- Bake Bake at 375°F for 25-30 minutes until bubbly and golden brown on top. Let rest 10 minutes before serving.
Pro Tips
- Grate cheese fresh – pre-shredded has anti-caking agents that affect smoothness
- Warm milk before adding to roux for smoother sauce
- Don’t overcook pasta – it continues cooking in the oven
- Let each cheese addition melt completely before adding more
- Rest before serving to allow sauce to set
Storage Can be refrigerated for up to 3 days. Reheat in 350°F oven, covered with foil. Add a splash of milk if needed to restore creaminess.
