Best Mac and Cheese Recipe

I’ve nailed the best mac and cheese by first cooking elbow macaroni just shy of al dente, then tossing it with a tablespoon of butter. I whisk a blond roux, slowly add warm milk, and simmer until it coats a wooden spoon, seasoning with Dijon, pepper, and nutmeg. I melt sharp cheddar, extra‑sharp cheddar, Gruyère, and Pecorino Romano into the sauce, fold in mozzarella cubes, and combine with the pasta. After layering in a greased 9‑inch dish, I top it with panko mixed with melted butter and smoked paprika, then bake at 350°F until the edges bubble and the crust turns golden‑brown. The final step is a brief rest, and you’ll discover why this 18th‑century English classic still reigns supreme.

Creamy Cheddar, Baked Crust

Ingredients

• 8 oz elbow macaroni (or cavatappi)
• 3 Tbsp unsalted butter, divided
• 3 Tbsp all‑purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• ½ tsp freshly ground black pepper
• ¼ tsp nutmeg, freshly grated
• 1 ½ cups sharp cheddar, freshly shredded
• ½ cup extra‑sharp cheddar, freshly shredded
• ½ cup Gruyère, freshly shredded
• ¼ cup Pecorino Romano, finely grated
• 1 cup mozzarella, cut into ½‑inch cubes
• ½ cup panko breadcrumbs
• 2 Tbsp melted butter (for topping)
• ½ tsp smoked paprika

Instructions

1. Preheat oven to 350 °F (175 °C). Grease a 9‑inch square baking dish.
2. Bring a large pot of salted water to a boil; add the pasta and cook 2 minutes less than the package directs. Drain, return to pot, and toss with 1 Tbsp butter; set aside.
3. In a medium saucepan melt 2 Tbsp butter over medium heat. Whisk in the flour and cook 1 minute, stirring constantly, to form a blond roux.
4. Gradually whisk in the warmed milk, ensuring a smooth mixture; bring to a gentle simmer. Cook, stirring, until the sauce coats the back of a wooden spoon, about 4‑5 minutes.
5. Stir in the mustard, black pepper, and nutmeg. Reduce heat to low and add the sharp cheddar, extra‑sharp cheddar, Gruyère, and Pecorino Romano, one handful at a time, mixing until each addition melts completely and the sauce stays glossy.
6. Fold the mozzarella cubes into the sauce, then combine with the butter‑coated pasta. Transfer half of the mixture to the prepared baking dish and spread evenly. Sprinkle a generous layer of shredded cheese over this base. Top with the remaining pasta mixture and smooth the surface.
7. In a small bowl mix the panko breadcrumbs with 2 Tbsp melted butter and smoked paprika. Sprinkle the breadcrumb mixture evenly over the top.
8. Bake for 20‑40 minutes, or until the edges are bubbling and the breadcrumb topping is golden‑brown.
9. Remove from oven and let rest 5‑15 minutes before serving to allow the casserole to set.

Extra Tips

I always shave the cheese from a block just before I start; the fresh shreds melt into a silkier sauce than pre‑shredded cheese, which often contains anti‑caking agents that can make the sauce grainy. When whisking the milk into the roux, I add it in a slow, steady stream while constantly stirring—this prevents lumps and guarantees a velvety texture. Undercooking the pasta by a couple of minutes is crucial because the extra heat in the oven finishes the cooking without turning the noodles mushy. Finally, I let the dish rest after baking; this short cooling period lets the cheese set, making it much easier to scoop clean, creamy portions.

Originated in 18th‑century England

When I trace the dish’s roots, I find that mac and cheese truly originated in 18th‑century England, where Elizabeth Raffald’s 1769 cookbook *The Experienced English Housekeeper* recorded the first proper English recipe. Her method thickened the sauce with butter rolled in flour, blended béchamel with macaroni, sprinkled Parmesan, and baked until golden. This creamy, sauce‑based style shifted English cuisine from simple layering to richer, baked casseroles.