Description

A restaurant-quality mac and cheese recipe using a stabilized roux-based emulsion technique to create a silky, smooth, and rich cheese sauce that clings perfectly to pasta.

Ingredients

Scale

1 pound (450g) elbow macaroni
1 tablespoon salt (for pasta water)
1 cup (2 sticks / 226g) unsalted butter
1 cup (120g) all-purpose flour
4 cups (950ml) whole milk
1 cup (240ml) heavy cream
4 cups (approx. 400g) sharp cheddar cheese, freshly grated
2 cups (approx. 200g) Gruyère cheese, freshly grated
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Panko breadcrumbs (optional, for topping)

Instructions

Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, undercooking by one minute. Drain and set aside; do not rinse.
In a heavy-bottomed saucepan or Dutch oven, melt butter over medium heat. Add flour and whisk constantly for 2-3 minutes until the mixture is light blonde and nutty.
Slowly pour in milk and heavy cream, whisking vigorously to prevent lumps. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
Remove the pot from the heat. Stir in Dijon mustard, garlic powder, smoked paprika, cayenne pepper, and half of the grated cheese. Taste and adjust salt and pepper.
Add the drained macaroni to the cheese sauce and stir until every noodle is coated.
Optional: Preheat oven to 375°F (190°C). Transfer mixture to a buttered 9×13 baking dish. Top with panko breadcrumbs mixed with melted butter and paprika if desired. Bake for 20-25 minutes until bubbly and golden.
Let the mac and cheese rest for 10 minutes before serving to allow the sauce to set.

Notes

Do not use pre-shredded cheese as anti-caking agents can cause a gritty texture. Always grate cheese from a block. Remove the pot from heat before adding cheese to prevent breaking the emulsion. If the sauce becomes oily, whisk in a splash of cold milk to re-emulsify. Letting the dish rest after baking is crucial for the right consistency.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 6
Sodium: 800
Fat: 45
Saturated Fat: 28
Carbohydrates: 40
Fiber: 2
Protein: 22

Keywords: mac and cheese, queso, restaurant style, roux, comfort food, cheddar, Gruyère, baking, stovetop