Updated: Nov 16, 2021


Serving size: 12 servings

  • 1 pound Pasta

  • 3 cups of milk

  • 1 cup of cream

  • 1/2 cup of flour

  • 1/2 cup unsalted butter

  • 1/2 tsp Dijon mustard

  • 3/4 tsp salt, plus 1 tsp for salting the pasta water

  • 3/4 tsp black pepper 4g, (freshly ground)

  • 10 oz gruyere cheese, (freshly grated)

  • 10 oz sharp cheddar, (freshly grated)

  • 1/3 cup parmesan

  • 1/2 cup bread crumbs

  • Chives (optional)


Add pasta to a pot of boiling salted water. Cook according to packed instructions and drain when al dente. The pasta should be ready just before your sauce. While the pasta is cooking, heat the milk and cream in a pot making sure not to come to a boil.

Melt 7 tablespoons of unsalted butter in a large pot, Add the flour and whisk while it cooks on low heat for 2 to 3 minutes. Add the hot milk and cream in while whisking and cook until thickened, 2-3 minutes. Remove from heat and mix in the cheeses, salt, Dijon-mustard and pepper.

Melt one or two tablespoons of butter in a medium pan and mix with the breadcrumbs. Cook over medium heat until the breadcrumbs turn into a light golden color. Season with salt and pepper to taste, then mix it with about three tablespoons of shredded parmesan.

Add the cooked pasta into the cheese mix and toss well. Transfer to a baking dish or ramekins and top with the some more cheddar and parmesan and the toasted breadcrumb mixture. Last and the most important... Bake at 375 for about 35 minutes.

Personal tips

A lot of cheese never hurt anybody!

Use some Chives to sprinkle when serving, it will add some pop of green color on top and also some fresh flavor that combines very well with our scrumptious baked Mac and Cheese.

If you cant find the cheeses I used, then you absolutely can use the ones you love. like for example mozzarella, it will give you a more melting result.