Go Back
Best Cheeses for Creamy Macaroni and Cheese

Best Cheeses for Creamy Macaroni and Cheese

Sharp cheddar, Gruyere, and Monterey Jack or Fontina combine in a rich flour-thickened sauce for creamy stovetop or baked macaroni and cheese. A buttery panko topping adds a crisp golden finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 ounces Elbow macaroni or small pasta shells
  • 4 tablespoons Unsalted butter
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk
  • 1 cup Evaporated milk or heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Kosher salt, plus more for pasta water
  • 1/2 teaspoon Freshly ground black pepper
  • 8 ounces Sharp or extra-sharp cheddar, freshly grated
  • 6 ounces Gruyere, freshly grated
  • 4 ounces Monterey Jack or Fontina, freshly grated
Optional Baked Topping
  • 1 cup Panko breadcrumbs
  • 2 tablespoons Melted butter
  • 1/4 teaspoon Paprika

Method
 

Step-by-Step
  1. Heat the oven to 375°F for baked macaroni and cheese, and butter a 9-by-13-inch baking dish. For a stovetop version, skip the oven and dish preparation.
  2. Bring a large pot of generously salted water to a boil. Cook the macaroni or shells for 1–2 minutes less than the package directions, then drain well while the pasta is still slightly firm.
  3. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture forms a smooth roux.
  4. Gradually whisk the whole milk and evaporated milk or heavy cream into the roux. Continue cooking and whisking frequently for 5–7 minutes, until the sauce thickens enough to coat a spoon.
  5. Stir in the Dijon mustard, kosher salt, and freshly ground black pepper. Taste the seasoned sauce carefully before adding the cheese, keeping in mind that cheddar and Gruyere also bring salt.
  6. Remove the saucepan from the heat. Add the cheddar, Gruyere, and Monterey Jack or Fontina a handful at a time, stirring until each addition melts before adding the next.
  7. Fold the drained pasta into the cheese sauce until every noodle is coated. The sauce should look a little loose because the pasta will continue absorbing it during baking.
  8. For stovetop macaroni and cheese, serve immediately while the sauce is at its creamiest. For baked macaroni and cheese, transfer the mixture to the prepared 9-by-13-inch dish.
  9. If using the topping, combine the panko breadcrumbs with the melted butter and paprika. Sprinkle the mixture evenly over the pasta.
  10. Bake for 15–20 minutes, until hot and bubbling around the edges. Broil briefly at the end if you prefer a more browned topping, watching closely so the crumbs do not burn.

Notes

Grate the cheese from blocks and add it off the heat for the smoothest sauce. Do not boil the sauce after adding cheese. Evaporated milk gives a very creamy stovetop texture, and leftovers should be refrigerated and reheated gently with a small splash of milk.