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Amazing Better Than Grandma’s Mac & Cheese Reveal

Better Than Grandma’s Mac & Cheese
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This recipe delivers an incredibly creamy mac and cheese that surpasses traditional versions. Prepare for a rich, comforting dish that your family will request repeatedly.

Ingredients

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  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 10 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Gruyère cheese, freshly grated
  • 4 ounces Monterey Jack cheese, freshly grated
  • 1/2 cup panko breadcrumbs (optional topping)
  • 1 tablespoon melted butter (for topping, if using breadcrumbs)

Instructions

  1. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  2. In a large saucepan, melt the 6 tablespoons of butter over medium heat.
  3. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
  4. Gradually whisk in the warm milk until the mixture is smooth.
  5. Continue cooking over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 8-10 minutes).
  6. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  7. Add the grated cheddar, Gruyère, and Monterey Jack cheeses to the sauce in handfuls, stirring until each addition is fully melted and smooth before adding the next. Taste and adjust seasoning if needed.
  8. Fold the cooked, drained macaroni into the cheese sauce until every piece is coated evenly.
  9. Transfer the mixture to a baking dish if you desire a baked finish, or serve immediately for stovetop creaminess.
  10. If baking, mix the panko breadcrumbs with 1 tablespoon of melted butter and sprinkle over the top. Bake at 375°F (190°C) for 15 minutes, or until bubbly and lightly browned.

Notes

  • Always grate your own cheese. Pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
  • Warming the milk slightly before adding it to the roux helps prevent lumps in your sauce.
  • For extra richness, use a combination of cheeses you love.
  • If serving immediately, keep the sauce warm over very low heat while folding in the pasta.

Nutrition

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