Best Macaroni and Cheese

Ingredients

• 32 g (¼ cup)cornstarch
• 227 g (8 oz)Monterey Jack cheese, shredded
• 454 g (16 oz)sharp Cheddar cheese, shredded
• 30 ml (2 tablespoons)kosher salt
• 454 g (16 oz)elbow macaroni
• 57 g (4 tablespoons), cubedbutter
• about 40 g (¼ cup)yellow onion, minced
• 5 ml (1 teaspoon)ground mustard
• 710 ml (3 cups)whole milk
• 473 ml (2 cups)heavy cream
• 5 ml (1 teaspoon)Worcestershire sauce
• 1.25 ml (¼ teaspoon)hot sauce, optional
• 2.5 ml (½ teaspoon)salt
• 2.5 ml (½ teaspoon)pepper
• 4 slicesbread, torn into pieces
• about 50 g (½ cup)Parmesan cheese, shredded
• 28 g (2 tablespoons), cubedbutter
• 2.5 ml (½ teaspoon)salt
• 2.5 ml (½ teaspoon)pepper

Instructions

1. 1

   Mix the cheeses

   In a large bowl, toss the cornstarch with the Monterey Jack and Cheddar. Set the mixture aside.

2. 2

   Heat the oven

   Preheat the oven to 204°C (400°F).

3. 3

   Cook the pasta

   Bring a large pot of water to the boil, add 30 ml (2 tablespoons) kosher salt and the macaroni, and cook until just past al dente. Drain and set aside.

4. 4

   Make the topping

   Pulse the bread, 28 g (2 tablespoons) butter, Parmesan and 2.5 ml (½ teaspoon) each of salt and pepper in a food processor until coarsely ground.

5. 5

   Cook the onion

   Meanwhile, melt the remaining 57 g (4 tablespoons) butter in a large frying pan over medium heat. Add the onion and cook for 2–3 minutes, or until tender. Stir in the ground mustard, then add the milk and cream and bring to a simmer.

6. 6

   Thicken the sauce

   Bring the cream mixture to a gentle boil. Whisk in the cornstarch and cheese mixture until smooth, then add the Worcestershire sauce and optional hot sauce. Season with the 2.5 ml (½ teaspoon) salt and pepper to taste.

7. 7

   Combine the pasta

   Add the drained macaroni to the sauce and fold everything together.

8. 8

   Bake the macaroni

   Pour the mixture into a buttered 23 × 33 cm (9 × 13-inch) casserole dish and sprinkle with the breadcrumbs. Bake for 10 minutes.

What is macaroni and cheese?

Macaroni and cheese is an American comfort-food classic: pasta coated in a cheese sauce, often baked with a crumb topping. This version brings together Monterey Jack and sharp Cheddar in a rich milk-and-cream sauce, with Parmesan in the topping.

The cornstarch is tossed with the shredded cheeses before they go into the sauce, helping the mixture combine smoothly. A short bake sets the dish and gives the crumb topping time to crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 502 calories, 19g protein, 12g carbs, 42g fat.

The macaroni supplies most of the carbohydrates, while the milk, cream, butter and cheeses contribute much of the fat. The cheeses and milk also provide protein. Balance a serving with a generous portion of vegetables or salad.

Choosing the cheese

Three-cheese blend: Monterey Jack melts into a smooth sauce, while sharp Cheddar brings a more pronounced savoury flavour. Parmesan adds a salty, browned note to the topping.

Grate the cheeses before mixing them with the cornstarch. The recipe calls for shredded cheese, and keeping the pieces evenly sized helps them incorporate into the sauce.

Getting the sauce smooth

Gentle heat: bring the milk and cream to a simmer before adding the cheese mixture, then whisk as it melts. Avoid rushing this stage; steady whisking helps the sauce turn smooth.

Seasoning: Worcestershire sauce, mustard and optional hot sauce add savoury depth. Taste the sauce after adding them and adjust the salt and pepper to your preference.

Cooking the pasta

Doneness: the pasta is cooked just past al dente before it is folded into the sauce. It should still hold its shape, rather than turning soft and breaking apart.

Salting the water: the recipe uses 30 ml (2 tablespoons) of kosher salt in the pasta water. Drain the macaroni well before adding it to the sauce.

Making a crisp topping

Coarse crumbs: pulse the bread with butter, Parmesan, salt and pepper until the pieces are roughly ground. Stop before the mixture becomes fine and powdery.

Even coverage: sprinkle the crumbs over the macaroni in an even layer so the topping can brown consistently during the 10-minute bake.

Serving and timing

The recipe takes 55 minutes in total and serves 12. Since the bake is only 10 minutes, have the cooked pasta, sauce and topping ready before assembling the casserole.

Serve it as a main with a crisp green salad or a simple vegetable side. It also works as a hearty side dish alongside roasted vegetables or other savoury mains.

Recipe notes & tips

• Grate the cheeses before you start so they are ready to toss with the cornstarch.
• Whisk the cheese mixture into the simmering cream gradually to help the sauce stay smooth.
• Drain the pasta thoroughly so excess water does not dilute the sauce.
• Pulse the breadcrumb topping only until coarse; a few larger crumbs give it texture.
• Butter the casserole dish before adding the pasta mixture to make serving easier.

Variations

• Add a crisp top: use extra breadcrumbs for a thicker crunchy layer.
• Use another melting cheese: swap Monterey Jack for an equally meltable cheese.
• Adjust the heat: leave out the hot sauce for a milder sauce or add a little more to taste.
• Add vegetables: fold cooked broccoli florets into the pasta and sauce before baking.
• Try a different pasta shape: use another short pasta that holds the sauce well.

Common mistakes to avoid

• Overcooking the pasta: cook it only just past al dente so it holds together in the sauce.
• Adding cheese to a cold sauce: bring the milk and cream to a simmer first, then whisk in the cheese mixture.
• Boiling the sauce hard: use a gentle boil and keep whisking as the cheese melts.
• Leaving the cheese in large clumps: shred it and toss it thoroughly with the cornstarch before adding it.
• Grinding the topping too finely: pulse briefly so the crumbs stay coarse.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat individual portions in the microwave or warm a larger amount in the oven until piping hot; the sauce may thicken as it cools.

Frequently asked questions