Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping Recipe | Sur La Table (2025)

• 5 tablespoons unsalted butter
• 3 tablespoons unbleached allpurpose flour
• 2½ cups whole or 2% milk
• Coarse salt
• ¼ teaspoon dry mustard (optional)
• ⅛ teaspoon freshly grated nutmeg (optional)
• ⅛ teaspoon freshly ground black pepper
• 3 cups grated extra-sharp Cheddar cheese
• ½ cup grated Parmesan cheese
• 1 pound elbow macaroni
• 1 cup coarse fresh bread crumbs

Hurray for real mac and cheese. It’s crazy to eat the stuff from thebox when the real deal is so easy to make and so totally superior. Douse a cheese with some character, however, or the bland noodles willdominate.

Preheat the oven to 375°F. Melt 3 tablespoons of the butter ina medium, heavy-based saucepan over medium heat. Add theflour and whisk until smooth; cook 2 to 3 minutes, whiskingfrequently. Slowly pour in the milk, whisking vigorously. If thesauce gets lumpy, don't worry; just keep whisking until smooth.Lower the heat and simmer for 7 to 8 minutes, whiskingfrequently, until creamy and smooth. Add 1½ teaspoons salt,the mustard and nutmeg if using, and the black pepper.

Take the pan off the heat and add 2½ cups of the Cheddar andhalf the Parmesan cheese. Whisk until the cheese is meltedand the sauce is smooth. Taste and add more seasonings ifyou like. It should be salted well, as the sauce will flavor themacaroni.

Meanwhile, bring a large pot of water toa boil, add 2 tablespoons salt, and boilthe macaroni according to the packagedirections. Drain well, return to the pot, thentoss with the sauce until thoroughly coated.Pile into a 13 by 9-inch baking dish or four6-inch cast-iron skillets. Sprinkle evenly withthe remaining Cheddar and Parmesan.

Melt the remaining 2 tablespoons butterand toss with the bread crumbs; distributeover the macaroni. Bake until the topping isbrowned and the macaroni is hot, about 20minutes. Let rest for about 10 minutes beforeserving.

Variations: While the classic is always welcome,try mixing things up on occasion by adding zippygreen chiles or briny tuna.

For a smoky greenchile version, add 1 drained 4-ounce can dicedmild green chiles before you put the macaroni inthe baking dish. Mix 1 teaspoon smoked paprikawith the crumbs and butter.

For the “tuna melt” version, substitute 1cup grated Havarti or Fontina cheese for 1 cupof the Cheddar when you make the sauce (you'llstill need a total of 3 cups cheese plus the ½cup Parmesan). Add 2 drained 5-ounce canstuna and 2 teaspoons grated lemon zest to themacaroni before you put it in the baking dish.

• 5 tablespoons unsalted butter
• 3 tablespoons unbleached allpurpose flour
• 2½ cups whole or 2% milk
• Coarse salt
• ¼ teaspoon dry mustard (optional)
• ⅛ teaspoon freshly grated nutmeg (optional)
• ⅛ teaspoon freshly ground black pepper
• 3 cups grated extra-sharp Cheddar cheese
• ½ cup grated Parmesan cheese
• 1 pound elbow macaroni
• 1 cup coarse fresh bread crumbs

Hurray for real mac and cheese. It’s crazy to eat the stuff from thebox when the real deal is so easy to make and so totally superior. Douse a cheese with some character, however, or the bland noodles willdominate.

Preheat the oven to 375°F. Melt 3 tablespoons of the butter ina medium, heavy-based saucepan over medium heat. Add theflour and whisk until smooth; cook 2 to 3 minutes, whiskingfrequently. Slowly pour in the milk, whisking vigorously. If thesauce gets lumpy, don't worry; just keep whisking until smooth.Lower the heat and simmer for 7 to 8 minutes, whiskingfrequently, until creamy and smooth. Add 1½ teaspoons salt,the mustard and nutmeg if using, and the black pepper.

Take the pan off the heat and add 2½ cups of the Cheddar andhalf the Parmesan cheese. Whisk until the cheese is meltedand the sauce is smooth. Taste and add more seasonings ifyou like. It should be salted well, as the sauce will flavor themacaroni.

Meanwhile, bring a large pot of water toa boil, add 2 tablespoons salt, and boilthe macaroni according to the packagedirections. Drain well, return to the pot, thentoss with the sauce until thoroughly coated.Pile into a 13 by 9-inch baking dish or four6-inch cast-iron skillets. Sprinkle evenly withthe remaining Cheddar and Parmesan.

Melt the remaining 2 tablespoons butterand toss with the bread crumbs; distributeover the macaroni. Bake until the topping isbrowned and the macaroni is hot, about 20minutes. Let rest for about 10 minutes beforeserving.

Variations: While the classic is always welcome,try mixing things up on occasion by adding zippygreen chiles or briny tuna.

For a smoky greenchile version, add 1 drained 4-ounce can dicedmild green chiles before you put the macaroni inthe baking dish. Mix 1 teaspoon smoked paprikawith the crumbs and butter.

For the “tuna melt” version, substitute 1cup grated Havarti or Fontina cheese for 1 cupof the Cheddar when you make the sauce (you'llstill need a total of 3 cups cheese plus the ½cup Parmesan). Add 2 drained 5-ounce canstuna and 2 teaspoons grated lemon zest to themacaroni before you put it in the baking dish.