Homemade Mac and Cheese
This homemade mac and cheese is creamy, rich, and deeply comforting with a golden breadcrumb topping that adds just the right contrast. It tastes classic but noticeably better, thanks to a smooth cheese sauce with built-in depth.
Ingredients
- 1 pound elbow macaroni
- 1 tablespoon salt plus more for pasta water
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon mustard powder
- ¼ teaspoon smoked paprika
- 2 cups shredded mild melting cheese
- 1 cup shredded sharp cheese
- 1 teaspoon lemon juice
- ¾ cup breadcrumbs
- 1 tablespoon unsalted butter for breadcrumbs
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish.
- Bring a large pot of water to a boil and salt it generously.
- Add the macaroni and cook until just tender, then drain without rinsing.
- In the same pot, melt the butter over medium heat.
- Whisk in the flour and cook for about one minute until smooth and pale.
- Slowly whisk in the milk, keeping the heat steady and stirring constantly.
- Cook until the sauce thickens and coats the back of a spoon.
- Season the sauce with salt, black pepper, mustard powder, and smoked paprika.
- Reduce the heat to low and add the mild cheese in handfuls, stirring until fully melted.
- Stir in the sharp cheese and continue stirring until the sauce is smooth.
- Add the lemon juice and gently stir to brighten the flavor.
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Transfer the mixture to the prepared baking dish and smooth the top.
- Melt one tablespoon butter in a small pan over medium heat.
- Add the breadcrumbs and toast until golden and crisp.
- Sprinkle the toasted breadcrumbs evenly over the mac and cheese.
- Bake uncovered for 20 to 25 minutes until bubbling at the edges and lightly golden on top.
- Remove from the oven and let rest for 5 minutes before serving.