Macaroni Cheese Classic Comfort

# What You'll Need:

→ Pasta

01 - 8 ounces elbow macaroni

→ Cheese Sauce

02 - 2 tablespoons unsalted butter

03 - 2 tablespoons all-purpose flour

04 - 2 cups whole milk, warmed

05 - 2 cups sharp cheddar cheese, grated

06 - ½ cup Gruyère or mozzarella cheese, grated (optional)

07 - ½ teaspoon mustard powder

08 - ¼ teaspoon ground black pepper

09 - ½ teaspoon salt

→ Topping (for baked version)

10 - ⅓ cup breadcrumbs (preferably panko)

11 - 1 tablespoon unsalted butter, melted

12 - 2 tablespoons grated Parmesan cheese (optional)

# Cooking Steps:

01 - Preheat oven to 400°F if preparing the baked variation.

02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, approximately 1–2 minutes less than package directions. Drain and set aside.

03 - In a medium saucepan, melt butter over medium heat. Whisk in flour continuously for 1–2 minutes until a smooth, pale roux forms without browning.

04 - Gradually whisk in warm milk until smooth. Cook, stirring constantly, until thickened and simmering, about 3–4 minutes. Remove from heat and incorporate cheddar and optional Gruyère until fully melted. Season with mustard powder, black pepper, and salt.

05 - Stir the drained macaroni into the cheese sauce, ensuring even coating.

06 - For immediate serving, garnish with extra cheese if desired.

07 - Transfer mac and cheese to a lightly greased baking dish. Combine breadcrumbs, melted butter, and Parmesan in a small bowl and sprinkle evenly over the pasta.

08 - Bake for 15–20 minutes until topping is golden and crisp. Allow to rest for 5 minutes before serving.

# Expert Ideas:

01 -

It's genuinely done in under 45 minutes, which means weeknight dinners feel less like a chore.
The cheese sauce coats every single noodle without being heavy or one-note, thanks to that mustard powder trick.
One dish can be creamy comfort or crispy-topped elegance depending on your mood and oven availability.

02 -

Cold milk in hot roux is your enemy—lumps are almost impossible to smooth out once they form, so warm your milk first or add the roux mixture to the pan off heat.
That mustard powder isn't optional flavor; it's the secret that makes homemade taste different from boxed, adding brightness that cuts through the richness.
Cook pasta one minute under package instructions because it continues softening in the hot cheese sauce, and there's nothing worse than mushy mac and cheese.

03 -