Fork WeeklyThis is mac and cheese for people who believe more is more: three cheeses, a proper béchamel, and a crunchy panko top over an almost custardy interior.
Two rules keep the sauce luxuriously smooth — build a real roux and add warm milk gradually, and always shred your own cheese. The anti-caking starch on pre-shredded bags is the number-one cause of grainy mac and cheese.
Thick Macaroni and Cheese
Ultra-creamy baked mac and cheese with a triple-cheese sauce and a buttery crumb topping — rich, gooey, and worlds beyond the box.
Ingredients
For the pasta and sauce
- 1 lb (450 g) elbow macaroni
- 4 tbsp butter
- ¼ cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- 1 cup (240 ml) heavy cream
- 3 cups (340 g) sharp cheddar, shredded
- 1.5 cups (150 g) gruyère or mozzarella, shredded
- ½ cup (45 g) grated parmesan
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and black pepper
For the topping
- 1 cup (60 g) panko breadcrumbs
- 2 tbsp butter, melted
- ¼ cup (25 g) grated parmesan
Instructions
- Heat the oven to 375°F (190°C) and butter a 9x13-inch (23x33 cm) baking dish. Cook the macaroni 1 minute shy of al dente, then drain.
- Melt the butter in a large pot over medium. Whisk in the flour and cook 1–2 minutes to make a roux.
- Gradually whisk in the warm milk and cream. Simmer, stirring, 3–5 minutes until thickened enough to coat a spoon.
- Lower the heat and stir in the cheddar, gruyère, parmesan, Dijon and garlic powder until smooth and glossy. Season with salt and pepper.
- Fold in the macaroni, then spread into the dish.
- Toss the panko with melted butter and parmesan and scatter over the top.
- Bake 25–30 minutes, until bubbling and golden. Rest 5 minutes before serving.
Recipe notes & tips
- Shred cheese from a block — pre-shredded is coated in anti-caking starch that makes a grainy sauce.
- Warming the milk keeps the sauce silky and speeds thickening.
- Undercook the pasta slightly; it finishes softening in the oven.
742 kcalCalories
31 gProtein
58 gCarbs
44 gFat