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Macaroni and Cheese in a casserole dish

Macaroni and Cheese

Macaroni and Cheese extreme - a buttery golden breadcrumb crust top coupled with a rich, gooey inside and three different cheeses. 
Course Main Course
Cuisine American
Keyword How Do I Make Macaroni and Cheese, How To Make Macaroni and Cheese, Macaroni and Cheese, Macaroni and Cheese Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 Servings
Calories 931kcal
Author Kathleen


  • 8 Tablespoons 1 Stick Unsalted Butter--Divided
  • 2 Cups Dry Bread Crumbs
  • 1/4 Cups Parmesan Cheese Grated
  • 1/2 Teaspoons Dried Thyme Leaves
  • 5 1/2 Cups Whole Milk
  • 1/2 Cup All-Purpose Flour
  • 2 Teaspoons Salt
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Cayenne Pepper
  • 2 1/2 Cups Divided Sharp Cheddar Cheese Shredded
  • 2 Cups Sharp White Cheddar Cheese Shredded
  • 2 Cups Gruyere 
  • 1 Pound Dried Elbow Pasta


  • Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread crumbs, Parmesan cheese, and dried thyme leaves in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour batter into the bowl with bread mixture, and toss. Set breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  • While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1 1/2 cups Sharp Cheddar Cheese,1 1/2 cups Sharp White Cheddar Cheese, and 1 1/2 cups Gruyere; set cheese sauce aside.
  • Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water and drain well. Stir macaroni into the reserved cheese sauce.
  • Pour mixture into prepared dish. Sprinkle remaining 1 cup Sharp Cheddar Cheese, 1/2 cup Sharp White Cheddar Cheese, 1/2 cup Gruyere, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.


Serving: 1/8 of the recipe | Calories: 931kcal | Carbohydrates: 77g | Protein: 41g | Fat: 50g | Saturated Fat: 30g | Cholesterol: 145mg | Sodium: 1476mg | Potassium: 499mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1590IU | Calcium: 953mg | Iron: 3.1mg