Creamy Mac and Cheese

The Creamiest, Dreamiest Comfort Bowl

I truly believe that homemade mac and cheese is one of the greatest gifts you can give yourself. The boxed stuff has its place -- late nights, college dorms, moments of desperation -- but when you make it from scratch with real cheese, a velvety sauce, and a crunchy breadcrumb topping that shatters with every bite, it is a completely different universe of comfort food. This is the recipe I make when I need a hug in bowl form, and it has never failed to deliver.

Three cheeses. One ridiculously good sauce. A golden, buttery crust on top. Let us get into it.

Cooking the Pasta Just Right

Bring a large pot of generously salted water to a boil. Cook one pound of elbow macaroni for one minute less than the package says. You want it just barely al dente because it keeps cooking in the oven. Drain the pasta but do not rinse it -- that starchy surface is like glue for the cheese sauce, and every noodle needs to be coated.

The Three-Cheese Sauce

In the same pot, melt four tablespoons of butter over medium heat. Whisk in a quarter cup of flour and keep whisking for 1 to 2 minutes to cook out the raw flour taste. The roux should turn a light golden color and smell nutty. Gradually pour in three cups of whole milk, whisking constantly to avoid lumps. Keep whisking over medium heat for 5 to 6 minutes until the sauce thickens and coats the back of a spoon.

Pull the pot off the heat. Now add the cheese in handfuls, stirring after each addition until it melts completely: two cups of sharp cheddar, one cup of gruyere, and four ounces of cream cheese. The cream cheese is the secret weapon here -- it makes the sauce impossibly silky. Season with salt, pepper, half a teaspoon of dry mustard, garlic powder, and just a pinch of cayenne for warmth.

Assembly and the All-Important Crust

Preheat your oven to 190°C/375°F and butter a 9x13 baking dish. Fold the cooked pasta into the cheese sauce until every piece is well coated. Pour into the prepared dish. In a small bowl, toss one cup of panko breadcrumbs with two tablespoons of melted butter and a pinch of salt. Scatter this over the top in an even layer.

Bake for 25 to 30 minutes until the edges are bubbling and the breadcrumb topping is deep golden brown. If it is not browning enough, hit it with the broiler for 1 to 2 minutes -- but watch it like a hawk.

The Hardest Part

Let the mac and cheese rest for 5 to 10 minutes before serving. I know. I know. But the sauce thickens slightly as it rests and becomes the perfect scoopable consistency.

Tina's Tips

• Shred your own cheese. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting smoothly. Take the extra two minutes to shred it yourself.
• Use a pinch of cayenne. You will not taste heat, but it brightens the cheese flavor and keeps the sauce from tasting flat.
• Undercook the pasta. Seriously, one minute less than the package says. It finishes cooking in the oven and stays perfectly al dente instead of turning mushy.
• Try smoked gouda. Swap out half the cheddar for smoked gouda and you will unlock a whole new dimension of flavor.
• Reheat with a splash of milk. Leftover mac and cheese dries out. Add a tablespoon of milk per serving when reheating, and it comes back to life.