Save My roommate sophomore year claimed her grandmother mac and cheese was sacred territory until the night we both got dumped and decided nothing mattered except eating our feelings. We made three boxes worth standing up in her tiny kitchen with cheap wine and discovered the magic of mustard powder.
Last winter during that week where it snowed for four days straight, my neighbor texted at 8pm asking if I had any food. I brought over a pan of this bubbling with that crispy Parmesan crust and we ate it on her couch watching terrible movies while the wind howled outside.
Ingredients
- 250 g (8 oz) elbow macaroni: The curves catch sauce better than any other shape and cooking slightly underdone keeps it from turning mushy during baking
- 2 tbsp unsalted butter: Salted butter works but control the added salt since cheese already brings plenty
- 2 tbsp all-purpose flour: This creates the roux that thickens your sauce into velvety perfection instead of thin dairy soup
- 500 ml (2 cups) whole milk, warmed: Cold milk can shock the roux into lumpy disaster so microwave it for 45 seconds first
- 200 g (2 cups) sharp cheddar cheese, grated: Buy blocks and grate it yourself because pre-shredded cheese has anti-caking agents that make sauce grainy
- 50 g (½ cup) Gruyère or mozzarella cheese, grated: Optional but Gruyère adds that fancy restaurant depth while mozzarella makes it stretchy and dramatic
- ½ tsp mustard powder: The secret ingredient that makes cheese taste cheesier without any actual mustard flavor
- ¼ tsp ground black pepper: Freshly cracked makes a noticeable difference in brightness
- ½ tsp salt: Start here and adjust after tasting since different cheeses have different salt levels
- 40 g (⅓ cup) breadcrumbs: Panko creates lighter crispiness than regular breadcrumbs but either works
- 1 tbsp unsalted butter, melted: Tossing this with the breadcrumbs guarantees they turn golden instead of drying out and burning
- 2 tbsp grated Parmesan cheese: Adds salty crunch to the topping that makes people think you worked harder than you did
Instructions
- Get your oven ready if baking:
- Preheat to 200°C (400°F) now so you are not waiting later when everything else is done
- Cook the pasta smart:
- Boil salted water and cook macaroni about 1 to 2 minutes less than the package says because it finishes cooking in the sauce
- Build your flavor base:
- Melt butter over medium heat and whisk in flour for 1 to 2 minutes until it smells nutty but stays pale
- Make it creamy:
- Slowly whisk in warm milk and keep stirring for 3 to 4 minutes until the sauce coats the back of a spoon
- Add the good stuff:
- Pull the pan off heat and stir in cheeses until completely melted then add mustard powder pepper and salt
- Bring it together:
- Pour cooked macaroni into the sauce and stir until every piece is coated in cheese glory
- Choose your adventure:
- Eat it right now with extra cheese sprinkled on top OR pour into a baking dish and cover with the breadcrumb mixture
- Make it golden:
- Bake 15 to 20 minutes until the top is crispy and bubbling then let it sit 5 minutes so you dont burn your mouth
Save My nephew turned his nose up at homemade mac and cheese until he tried this version and asked why the orange kind from the box tastes like disappointment.
Making It Your Own
I have learned that some people want vegetables snuck into their comfort food. Steamed cauliflower disappears into the sauce and broccoli florets folded in before baking make it feel almost virtuous while bacon caramelized onions or roasted garlic push it straight into indulgent territory.
The Make-Ahead Secret
You can assemble everything up to a day before and refrigerate covered with foil but add an extra 10 minutes to the bake time since it starts cold. This trick saved me when bringing dinner to a friend with a new baby.
Serving It Up
Simple green salad with bright vinaigrette cuts through the richness. Roasted broccoli or garlicky green beans also work. This re heats surprisingly well with a splash of milk to loosen it up.
- Fresh thyme or rosemary in the breadcrumb topping smells amazing while baking
- A dash of hot sauce in the cheese sauce adds depth without making it spicy
- Leftovers make the best lazy breakfast topped with a fried egg
Save Some recipes are just worth keeping in your back pocket for nights when nothing else will fix what needs fixing.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare the dish up to 24 hours in advance and refrigerate before baking. Add 5-10 minutes to the baking time if baking from cold.
- → What cheese works best?
Sharp cheddar provides the boldest flavor, while Gruyère or mozzarella adds creaminess. Avoid pre-shredded cheese as it doesn't melt smoothly.
- → How do I prevent grainy sauce?
Use warm milk and shredded cheese, add gradually over low heat, and stir constantly until fully melted. Avoid high heat which can cause separation.
- → Can I freeze leftovers?
Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating with a splash of milk to restore creaminess.
- → What can I add for extra flavor?
Crispy bacon, caramelized onions, diced jalapeños, or a pinch of cayenne pepper. For protein, mix in shredded chicken or ham.