Kids favorite in a bowl: Macaroni and Cheese

Kids favorite- Macaroni and Cheese

Macaroni and cheese—creamy, cheesy, comfort in a bowl—has been a beloved dish for generations. Its simple appeal lies in the marriage of tender pasta and rich cheese sauce.

Though often thought of as an American staple, its roots are transatlantic: recipes combining pasta and cheese appear in 13th-century European cookbooks, and the dish evolved in the U.S. through regional traditions and the industrial availability of cheeses and pastas. Today it ranges from humble stovetop versions to upscale baked casseroles with complex flavor profiles.

The Best Classic Baked Mac and Cheese (serves 6)

Macaroni and cheese ingredients

Ingredients

• 1 lb (450 g) elbow macaroni or small pasta (cavatappi, shells, or penne)

• 4 tbsp (60 g) unsalted butter

• 1/4 cup (30 g) all-purpose flour

• 3 cups (720 ml) whole milk, warmed

• 1 cup (240 ml) heavy cream or half-and-half (optional for extra richness)

• 2 cups (about 200 g) sharp cheddar, freshly grated

• 1 cup (about 100 g) Gruyère or fontina, freshly grated

• 1/2 tsp dry mustard (or 1 tsp Dijon)

• 1/4 tsp cayenne or a few grinds of black pepper (optional)

• 1 tsp kosher salt, plus more to taste

• 1/2 cup (50 g) grated Parmesan or pecorino

• 1 cup panko breadcrumbs

• 2 tbsp melted butter (for topping)

• Optional: 1/4 tsp smoked paprika, 1/4 cup chopped chives or scallions

  
  

Method

1. Preheat and prep: Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish (or similar).

2. Cook pasta: Boil pasta in salted water for 1–2 minutes less than package directions (it should be very slightly underdone). Drain and set aside.

3. Make the roux: In a medium saucepan over medium heat, melt 4 tbsp butter. Whisk in flour and cook 1–2 minutes until bubbly and lightly golden (don’t let it brown).

4. Add milk and cream: Gradually whisk in warmed milk (and cream, if using) until smooth. Cook, stirring frequently, until sauce thickens and coats the back of a spoon (about 5–7 minutes).

5. Season and cheese: Remove from heat, whisk in dry mustard, cayenne/pepper, and 1 tsp salt. Stir in 1 3/4 cups cheddar and 3/4 cup Gruyère (reserve the rest for topping) until fully melted and smooth. Taste and adjust seasoning.

6. Combine: Fold pasta into the cheese sauce until evenly coated.

7. Assemble: Pour into the prepared baking dish. Sprinkle the remaining cheeses over the top. In a small bowl, mix panko with melted butter and smoked paprika; sprinkle evenly.

8. Bake: Bake 20–25 minutes until bubbly and golden on top. If you like a crispier top, broil 1–2 minutes—watch closely to avoid burning.

9. Rest and serve: Let rest 5–10 minutes before serving. Garnish with chopped chives or scallions if desired.

   
   

Why this works

• A roux-based béchamel gives stability and a silky texture that clings to pasta.

  
  

• A blend of a sharp cheddar (for flavor) and a melty cheese like Gruyère or fontina (for smoothness) balances taste and texture.

  
  

• Slightly undercooking pasta avoids mush after baking.

  
  

Tips for Success

• Grate cheese yourself: pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

  
  

• Warm the milk before adding to the roux to prevent lumps and shorten cooking time.

  
  

• Use whole milk and some cream for richness; you can substitute with all milk but expect a lighter texture.

  
  

• Keep the sauce thick but pourable; it will set slightly as it cools and bakes.

  
  

• Salt throughout the process and taste the sauce before baking.

  
  

Variations

• Stovetop mac and cheese: Skip baking. Make sauce and stir in drained pasta; finish with a knob of butter for gloss. Faster and creamier.

  
  

• Truffle mac: Stir in 1–2 tsp truffle oil or a small amount of grated truffle to finished mac for an indulgent aroma.

  
  

• Lobster mac and cheese: Fold in cooked lobster meat (about 1–1.5 cups) before baking; pair with Gruyère and fontina.

  
  

• BBQ or bacon mac: Add crispy bacon bits and a swirl of BBQ sauce or smoked cheddar for a smoky-sweet profile.

  
  

• Veggie mac: Fold in roasted vegetables (butternut squash, cauliflower, broccoli) or sautéed mushrooms for added texture and nutrition.

  
  

• Gluten-free: Use a 1:1 gluten-free flour blend for the roux and GF pasta.

  
  

What to do with leftovers

• Reheat gently: Reheat in a saucepan over low heat with a splash of milk, stirring until creamy. Microwaving works—add a little milk and cover to retain moisture.

  
  

• Skillet revival: Pan-fry leftovers (1–2 tbsp butter or oil) to crisp the bottom—like a cheese-topped pancake—serve with a crisp salad.

  
  

• Mac and cheese balls: Chill, form into balls, coat in flour → egg → breadcrumbs, and fry until golden. Serve with marinara or ranch.

  
  

• Bake into a casserole: Mix leftover mac with beaten eggs and extra cheese, top with breadcrumbs, and bake for a custardy casserole.

  
  

• Pasta bake mash-up: Stir into baked dishes (shepherd’s pie-style) or use as a stuffing for bell peppers or zucchini boats.

  
  

Great mac and cheese balances cheese flavor, creaminess, and texture. Start with the basics above, taste as you go, and adapt cheeses and add-ins to your preference—comfort food at its most flexible. Enjoy.