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A steaming bowl of classic mac and cheese dinner with golden-brown topping

Classic Mac and Cheese Dinner

This classic mac and cheese dinner features tender elbow macaroni coated in a rich, creamy, and cheesy sauce, then baked to golden perfection. It's the ultimate comfort food, perfect for family meals or holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 550 kcal

Equipment

  • oven
  • 9x13-inch baking dish
  • large pot
  • large saucepan or Dutch oven

Ingredients
  

Main Ingredients

  • 1 pound Elbow Macaroni (or other small pasta shape like shells, ditalini)
  • 1/2 cup Unsalted Butter (1 stick)
  • 1/2 cup All-Purpose Flour
  • 4 cups Whole Milk warmed
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Nutmeg freshly grated if possible
  • 3 cups Sharp Cheddar Cheese freshly grated (about 12 ounces)
  • 1 cup Gruyere Cheese freshly grated (about 4 ounces)
  • 1/2 cup Parmesan Cheese freshly grated
  • 1 teaspoon Salt (or to taste)
  • 1/2 teaspoon Black Pepper (or to taste)

Optional Topping

  • 1 cup Panko breadcrumbs mixed with 2 tablespoons melted butter

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  • Cook elbow macaroni in salted boiling water until al dente, then drain and set aside.

Making the Cheese Sauce

  • Melt butter in a large saucepan and whisk in flour for 1-2 minutes to form a smooth roux.
  • Gradually whisk in warmed milk, simmering for 5-7 minutes until the sauce thickens and coats the back of a spoon.
  • Remove from heat and stir in Dijon mustard, Worcestershire sauce, nutmeg, salt, and pepper.
  • Add all the grated cheeses and stir until completely melted and smooth; adjust seasonings to taste.

Assembly and Baking

  • Combine the cooked macaroni with the cheese sauce, ensuring all pasta is evenly coated.
  • Pour the mixture into the prepared baking dish and, if desired, sprinkle with the Panko breadcrumb topping.
  • Bake for 20-25 minutes until bubbly and golden brown, then let rest for 5-10 minutes before serving.

Notes

For an even richer flavor, consider using a mix of sharp and extra-sharp cheddar. Gruyere adds a wonderful nutty depth, but you can substitute with Fontina or another good melting cheese. When warming the milk, be careful not to boil it; just warm it gently on the stovetop or in the microwave. This recipe is also great for making ahead; simply assemble and refrigerate, then bake when ready, adding a few extra minutes to the baking time if needed.