Creamy Mac and Cheese

4.94 from 33 votes

Super creamy mac and cheese with 2 kinds of cheese will be the most decadent mac and cheese you've ever had.... plus there's a crispy topping! Inspired by the queen.... Ina

Prep Time10

Cook Time50

Total Time1

Course: Main Course, Side Dish

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons unsalted butter, divided
½ cup all-purpose flour
4 cups grated Gruyère cheese
2 cups grated extra-sharp Cheddar
4-6 sprigs fresh thyme, leaves removed and stems discarded
Kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon nutmeg
½ cup panko bread crumbs, more if desired

Instructions

Preheat the oven to 375 degrees.
Cook the macaroni according to the package directions. Drain well.
Meanwhile, heat the milk in a small saucepan until just simmering!
Melt 6 tablespoons of butter in a large pot and add the flour to make a roux. Cook over low heat for 2 minutes, stirring frequently, until golden brown. Carefully stream in the hot milk and cook for a minute or two more, until the milk starts to thicken. Remove from heat, add the shredded cheeses, thyme leaves, 1 teaspoon of kosher salt, freshly cracked black pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-4 quart baking dish.
Melt the remaining 2 tablespoons of butter. Add the panko into the skillet and toss to combine, then sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Notes

🧀 Cheese Tips

Use a mix of cheeses for depth like Gruyère + sharp cheddar
Grate cheese yourself, pre-shredded cheese has anti-caking agents that prevent smooth melting.
For extra creaminess, mix in a little Fontina, Havarti, or Monterey Jack.
Add a small handful of cheese after baking for a glossy, gooey finish.

🍝 Pasta Tips

Cook pasta just shy of al dente it will continue cooking in the sauce.
Salt your pasta water well (it’s your first layer of flavor).
Stick to shapes that hold sauce well elbows, cavatappi, shells, or orecchiette.
Drain well but don’t rinse; the starch helps sauce cling to noodles.

🧈 Sauce (Roux) Tips

Warm the milk before adding to the roux it prevents lumps.
Whisk constantly while adding milk to avoid clumping.
Cook the roux 2–3 minutes to remove raw flour taste; it should smell nutty.
A pinch of nutmeg brings warmth and balance.
Add kosher salt, black pepper, and thyme for subtle depth.
Don’t over-thicken the sauce; it should be creamy, not pasty.

🥣 Baking Tips

Butter the baking dish to prevent sticking.
Top with panko breadcrumbs tossed in butter for a crispy crust.
Bake at 375°F for about 30–35 minutes until bubbly and golden.
If topping browns too fast, tent with foil halfway through.
Rest 5–10 minutes before serving so sauce sets slightly.

🔥 Flavor Upgrades

Stir in cooked pancetta, bacon, or caramelized onions before baking.
Add a dash of cayenne or mustard powder to sharpen flavor.
Sprinkle in Dalkin&Co. Tuscan or Everyday blend for an herb or garlic kick.
Mix chopped herbs or roasted garlic into the breadcrumb topping.
A drizzle of truffle oil after baking gives a restaurant finish.

🧊 Make-Ahead & Storage

Assemble up to a day ahead; add a splash of milk before baking to keep creamy.
Cover tightly and refrigerate (unbaked) up to 24 hours.
Leftovers: reheat with a splash of milk, covered with foil, at 350°F until warm.
Freeze baked mac and cheese in portions for up to 3 months.

🚫 Common Mistakes to Avoid

Over-baking: dries out pasta and splits the sauce.
Too much flour: makes sauce gluey.
Using cold milk: causes lumps.
Not seasoning enough: bland sauce = boring mac. Taste as you go.
Skipping the rest after baking: sauce won’t have time to set.

Nutrition