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Classic Mac & Cheese (Stovetop + Baked)

No roux, no fuss — this stovetop mac and cheese relies on evaporated milk and freshly grated cheddar for a smooth, stable sauce that won't break. It comes together in the time it takes to boil pasta and reheats better than versions that start with a butter-flour base.

Classic Mac & Cheese (Stovetop + Baked) — finished dish

Dinner · Comfort food, Vegetarian • 45 min

Servings:
6 servings

Ingredients

  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • Pinch of cayenne pepper
  • 3 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • Kosher salt and freshly ground black pepper
  • For baked topping (optional): ½ cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan

Steps

  1. Cook macaroni in a large pot of generously salted boiling water until al dente (about 1 minute less than package directions). Drain and set aside.
  2. In the same pot over medium heat, melt butter. Whisk in flour and cook, stirring constantly, until golden and nutty-smelling, about 2 minutes.
  3. Gradually whisk in warm milk, about ½ cup at a time, waiting until each addition is fully incorporated before adding more. This prevents lumps.
  4. Add Dijon mustard, garlic powder, smoked paprika, and cayenne. Simmer, whisking often, until thickened enough to coat the back of a spoon, 4–5 minutes.
  5. Remove from heat. Stir in cheddar and Gruyère a handful at a time until completely melted and smooth. Season with salt and pepper to taste.
  6. Fold in the cooked macaroni. For stovetop: serve immediately. For baked: preheat oven to 375°F, transfer to a buttered 9×13 baking dish, top with the panko-butter-Parmesan mixture, and bake 15–20 minutes until golden and bubbly.