Mac & Cheese
Baked mac and cheese made with sharp cheddar, Gruyere, and Parmesan in a mustard-seasoned béchamel, topped with buttery panko and baked until golden.
The combination of three cheeses makes this extra creamy and flavorful! Sharp cheddar provides flavor, Gruyere adds nuttiness, and Parmesan brings umami. Don't skip the mustard powder—it enhances the cheese flavor. Make ahead tip: Assemble mac and cheese (without topping) and refrigerate. Add topping and bake when ready to serve, adding 5-10 extra minutes to baking time.
Ingredients
- For Mac & Cheese:
- For Topping:
Method
- Heat the oven to 375°F. Cook the macaroni in a large pot of boiling salted water for 2 minutes less than the package directs, since it will finish in the oven. Drain well without rinsing.
- In a large pot or Dutch oven, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook 2 minutes, stirring, until the roux is pale golden and smells nutty.
- Gradually whisk in the warm milk about ½ cup at a time to prevent lumps. Cook, stirring, until the sauce coats the back of a spoon, 5–7 minutes.
- Off the heat, stir in the cheddar, Gruyere, and ½ cup Parmesan until smooth. Add the Dijon, mustard powder, and cayenne, and season generously with salt and pepper.
- Fold in the pasta until every piece is coated, then pour into a buttered 9x13-inch baking dish.
- Mix the panko with the melted butter, the remaining ¼ cup Parmesan, and the thyme if using, and sprinkle it evenly over the top.
- Bake 25–30 minutes until bubbly at the edges and golden on top. For an extra-crisp top, broil for the last 2 minutes, watching carefully.
- Let rest 5 minutes so the sauce settles, then serve hot.
Chef's tips
- Shred your own cheese; pre-shredded cheese is coated to prevent clumping and can make the sauce grainy.
- Leftovers keep 4 days refrigerated; reheat covered at 350°F with a splash of milk.
Rather have us cook it?
It's on our menus as Mac & Cheese. Our chefs cook this in vacation homes and rentals for dinners, celebrations and retreats.
Book a chefMore side dish recipes
Stone-Ground Cheese Grits
Stone-ground grits slow-cooked in stock and finished with heavy cream, butter, and sharp cheddar, the creamy Southern base for shrimp, scallops, or fish.
Get the recipe →
Roasted Garlic Mashed Potatoes
Roasted garlic mashed potatoes made with Yukon golds, warm cream, butter, and a little sour cream, riced for a smooth, fluffy texture and topped with chives.
Get the recipe →