Grandma’s Secret Mac and Cheese Recipe – A Rich, Cheesy Dish with a Crispy Topping
This homemade mac and cheese is rich, creamy, and baked to golden perfection. A secret blend of cheeses, a touch of evaporated milk, and a crispy panko topping make this the ultimate comfort dish. Perfect for family dinners, holiday meals, or when you’re craving something warm and cheesy.
Ingredients
For the Mac and Cheese:
- 12 ounces elbow macaroni or cavatappi
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup evaporated milk
- 1 teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ounces cream cheese softened
- 2 cups sharp cheddar cheese shredded
- 1 cup Gruyère or smoked gouda shredded
For the Crispy Topping:
- ¾ cup panko bread crumbs
- 2 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 375°F. Grease a baking dish with butter or non-stick spray.
- Cook pasta one minute less than al dente, drain, and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly add whole milk and evaporated milk, whisking to remove lumps.
- Stir in mustard powder, paprika, salt, and black pepper. Simmer for 3 minutes until slightly thickened.
- Lower the heat and stir in cream cheese until melted. Add shredded cheddar and Gruyère in small batches, stirring until smooth.
- Combine the cooked pasta with the cheese sauce, then transfer to the prepared baking dish.
- In a small bowl, mix panko bread crumbs, melted butter, and garlic powder. Sprinkle evenly over the mac and cheese.
- Bake for 20 minutes or until golden brown and bubbly. Let sit for 5 minutes before serving.