Ultimate Macaroni and Cheese Ultimate Macaroni and Cheese

Photography by Jeff Coulson Image by: Jeff Coulson

If comfort food is what you're after, nothing beats a generous helping of creamy, oozy mac and cheese. This recipe is the yummiest version – and the only one you'll ever need.

  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 8 servings




In large pot of boiling salted water, cook pasta according to package directions until al dente. Drain; set aside.

Meanwhile, in large saucepan, melt butter over medium heat; cook garlic and thyme, stirring occasionally, until fragrant, about 2 minutes. Whisk in flour; cook, whisking constantly, for 2 minutes. Pour in milk in slow steady stream, whiskingconstantly until smooth; cook, whisking often, until thickened, about 7 minutes. Whisk in mustard, nutmeg, salt, pepper and cayenne pepper. Stir in Gruyère and Cheddar cheeses until smooth; stir in pasta. Scrape into lightly greased 12-cup (3 L) casserole dish.

Topping: In bowl, combine panko with Parmesan cheese; using fingers, rub in butter until mixture resembles coarse sand. Sprinkle over pasta mixture.

Bake in 400°F (200°C) oven until sauce is bubbly and topping is golden, about 25 minutes. Let stand for 10 minutes before serving.

Tip from the Test Kitchen: The sauce might seem a little runny at first, but it will thicken beautifully when baked with the starchy macaroni.


Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 576 mg
  • Sugars 11 g
  • Protein 23 g
  • Calories 479.0
  • Total fat 24 g
  • Potassium 262 mg
  • Cholesterol 72 mg
  • Saturated fat 14 g
  • Total carbohydrate 43 g


  • Iron 15.0
  • Folate 45.0
  • Calcium 51.0
  • Vitamin A 25.0
  • Vitamin C 2.0
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Lunch & Dinner

Ultimate Macaroni and Cheese