Ingredients
12 oz elbow macaroni (regular or gluten-free)
2 teaspoons kosher salt (for the pasta water)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour (or gluten-free 1:1 flour blend)
2 cups whole milk (or 2% milk)
1 cup half-and-half or evaporated milk
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground mustard (optional)
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded Colby Jack or Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Romano or Asiago cheese (optional)
2 tablespoons grated Parmesan for topping (optional)
1 tablespoon melted butter mixed with 1/4 cup fine breadcrumbs (optional topping)
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of water to a boil, add 2 teaspoons kosher salt, and cook the elbow macaroni 1–2 minutes less than package directions for al dente.
3. Drain the pasta, rinse lightly if it seems very starchy, and set aside.
4. In a medium saucepan over medium heat, melt the butter, then whisk in the flour to make a smooth paste.
5. Cook the butter and flour mixture for 1–2 minutes, whisking constantly, until it smells slightly nutty and looks foamy but not browned.
6. Slowly whisk in the milk and half-and-half, a little at a time, whisking constantly to avoid lumps.
7. Cook the sauce, stirring often, for 4–6 minutes until it thickens enough to coat the back of a spoon.
8. Stir in 1 teaspoon kosher salt, garlic powder, onion powder, ground mustard, and black pepper, then taste and adjust seasoning as needed.
9. Turn off the heat and add 1 1/2 cups cheddar, the Jack cheese, Parmesan, and Romano, stirring until all the cheese melts and the sauce is smooth.
10. Combine the cooked pasta and cheese sauce in a large bowl or the pasta pot, stirring until every piece of macaroni is well coated.
11. Transfer the mac and cheese mixture to the prepared baking dish and spread it into an even layer.
12. Sprinkle the remaining 1/2 cup cheddar and extra Parmesan over the top, then add the buttered breadcrumbs if using.
13. Bake for 15–20 minutes, or until the edges are bubbling and the top is melted and lightly golden.
14. For a deeper browned crust, switch the oven to broil and cook for 1–3 minutes, watching carefully so it does not burn.
15. Let the baked mac and cheese rest for 5–10 minutes before scooping and serving warm.
Notes
For a slightly lighter version, use 2% milk and reduce the total cheese by about 1/2 cup while keeping the same bake time.
To make this recipe gluten-free, use gluten-free elbow pasta, a 1:1 gluten-free flour blend, and gluten-free breadcrumbs if you add the crunchy topping.
You can prep the mac and cheese up to the baking step, cover, and refrigerate for up to 24 hours; add 5–10 minutes to the bake time if baking from cold.
Leftovers keep well in an airtight container in the refrigerator for 3–4 days; add a splash of milk before reheating to keep the sauce creamy.
Reheat individual portions in the microwave or warm a larger amount in a covered baking dish at 325°F until hot in the center.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American