I’m not a stickler for strict authenticity in the kitchen—I love fusion, bold fillings, and unexpected toppings. Still, every cook should have at least one reliable, classic comfort recipe in their repertoire. For me, that includes chocolate chip cookies, brownies, well-made meatballs, and a dependable macaroni and cheese. This Classic Creamy Macaroni and Cheese is one of those go-to recipes: simple, comforting, and timeless.
This recipe builds a rich béchamel base and blends three cheeses—aged cheddar, nutty gruyère, and salty Parmesan—into a silky sauce. The assembled mac is finished briefly under the broiler to form a golden, slightly crisp top. It’s straightforward, nostalgic, and exactly the kind of dish a beloved family cook might make: no gimmicks, just creamy pasta and a deep, savory cheese flavor.
Because this version relies on the cheeses for flavor rather than heavy seasoning, it’s worth using good-quality cheeses. A sharp aged cheddar provides body and tang, gruyère adds nutty complexity, and Parmesan contributes a salty, umami finish that lifts the whole dish.
The key to a smooth sauce is starting with a béchamel: melted butter and flour cooked briefly, then gradually whisking in milk until the sauce thickens. Once the béchamel is velvety, stir in the cheeses a handful at a time until fully melted. Toss the hot, drained pasta with the sauce and serve it straight from the pot, or transfer to a baking dish and broil briefly for a crisped top. A scattering of chopped chives brightens the finish.
If you make this recipe, feel free to share a photo with the hashtag #hostthetoast to show off your dish.
Classic Creamy Macaroni and Cheese
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- Author: Morgan
Total Time: 30 minutes
Yield: 6 servings 1x
Ingredients
Units
Scale
- 1 pound macaroni or pasta of choice
- 8 tablespoons unsalted butter
- ½ cup all purpose flour
- 4 cups whole milk
- 1 tablespoon Kosher salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne powder
- 4 ounces aged cheddar cheese, shredded
- 4 ounces gruyere cheese, shredded
- 2 ounces parmesan cheese, grated, divided
- 1 bunch chives, chopped, to top
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside to dry.
- In the same pot over medium heat, melt the butter. Whisk in the flour gradually until combined and cook, whisking, until the mixture turns a light golden color, about 2 minutes. Slowly whisk in the milk until smooth, continuing to whisk until the sauce thickens enough to coat the back of a spoon. Stir in the salt, garlic powder, and cayenne.
- Add the cheddar, gruyère, and half the Parmesan a handful at a time, stirring until each addition melts into the sauce. Toss the cooked pasta with the cheese sauce, transfer to an ovenproof skillet or baking dish, and sprinkle with the remaining Parmesan.
- Broil until the top is bubbly and begins to brown at the edges, about 3–5 minutes. Remove, sprinkle with chopped chives, and serve.
Notes
I used cavatappi because its shape helps the sauce cling, but any pasta you prefer will work. If you want a crisp topping, broil briefly; otherwise serve straight from the stovetop for an ultra-creamy result.
- Prep Time: 15 mins
- Cook Time: 15 mins
