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American Mac and Cheese

Creamy, cheesy baked American mac and cheese with a velvety Mornay sauce and golden breadcrumb topping.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 1 lb elbow macaroni ​
  • 4 tbsp butter ​
  • 4 tbsp flour ​
  • 4 cups milk whole recommended
  • 3 cups shredded sharp cheddar cheese ​
  • 1 cup shredded Gruyère optional, for depth
  • 1/2 tsp mustard powder for flavor
  • 1/2 tsp paprika optional
  • ​ ​ Salt and pepper to taste ​
  • 1 cup breadcrumbs for topping
  • 2 tbsp melted butter for topping

Equipment

  • 9x13 inch baking dish ​

Method
 

  1. Boil macaroni until al dente. Drain and set aside.
  2. In a saucepan, melt butter. Add flour and whisk for 1 to 2 minutes to remove raw taste.
  3. Gradually pour in milk, whisking to avoid lumps. Simmer until thickened.
  4. Remove from heat, stir in cheeses, mustard powder, paprika, salt, and pepper.
  5. Mix drained macaroni into sauce until evenly coated.
  6. Pour into a greased baking dish. Top with breadcrumbs mixed with melted butter. Bake at 350°F for 20 to 25 minutes until golden.

Notes

Make ahead: Assemble the mac and cheese up to 24 hours in advance, cover, and refrigerate. Add 5 to 10 minutes to baking time if starting cold.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm in the oven at 350°F until heated through, adding a splash of milk if the sauce seems thick.
Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.