Our Favorite Macaroni and Cheese

Name: Our Favorite Macaroni and Cheese
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 tablespoons unsalted butter, plus more for baking dish; 2 tablespoons extra-virgin olive oil; 2 cups panko (Japanese breadcrumbs); 2 cloves garlic; 2 ounces finely grated Parmesan; ½ teaspoon kosher salt; 2 teaspoons kosher salt; 1 pound dried elbow macaroni; ½ cup unsalted butter; 6 tablespoons all-purpose flour; 4 cups whole milk; ¾ cup heavy cream; ½ teaspoon ground white pepper; 1½ tablespoons mustard powder; 16 ounces coarsely grated extra-sharp cheddar; 2 ounces grated Parmesan; 1 piece baking dish

A classic, creamy macaroni and cheese topped with crispy garlic-parmesan breadcrumbs. Made with sharp cheddar and parmesan cheeses, this comforting dish features a rich béchamel sauce and perfectly cooked elbow macaroni.

8 servings

1 hr 15 min

Published October 4, 2025

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Ingredients

•2 tablespoons unsalted butter, plus more for baking dish
•2 tablespoons extra-virgin olive oil
•2 cups panko (Japanese breadcrumbs)
•2 cloves garlic
•2 ounces finely grated Parmesan
•½ teaspoon kosher salt
•2 teaspoons kosher salt
•1 pound dried elbow macaroni
•½ cup unsalted butter
•6 tablespoons all-purpose flour
•4 cups whole milk
•¾ cup heavy cream
•½ teaspoon ground white pepper
•1½ tablespoons mustard powder
•16 ounces coarsely grated extra-sharp cheddar
•2 ounces grated Parmesan
•1 piece baking dish

Cooking Instructions

1.
Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
5 min
2.
In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4-6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
6 min
3.
Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
12 min
4.
In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
10 min
5.
Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
5 min
6.
Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18-22 minutes. Let cool 15 minutes before serving.
37 min

Ingredients

•2 tablespoons unsalted butter, plus more for baking dish

•2 tablespoons extra-virgin olive oil

•2 cups panko (Japanese breadcrumbs)

•2 cloves garlic

•2 ounces finely grated Parmesan

•½ teaspoon kosher salt

•2 teaspoons kosher salt

•1 pound dried elbow macaroni

•½ cup unsalted butter

•6 tablespoons all-purpose flour

•4 cups whole milk

•¾ cup heavy cream

•½ teaspoon ground white pepper

•1½ tablespoons mustard powder

•16 ounces coarsely grated extra-sharp cheddar

•2 ounces grated Parmesan

•1 piece baking dish

Cooking Instructions

Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.

5 min

In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4-6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.

6 min

Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.

12 min

In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.

10 min

Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.

5 min

Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18-22 minutes. Let cool 15 minutes before serving.

37 min