The Ultimate Homemade Mac and Cheese — Plus Your Chance to Win Cuisinart Cookware

Few dishes are as comforting as a bubbling tray of homemade mac and cheese. With a rich, creamy cheese sauce and a golden crunchy topping, it’s the ultimate crowd-pleaser for family dinners, weekend lunches or cosy winter nights.

This recipe is made using the Cuisinart 13-piece ClickSmart Non-Stick Detachable Handle Cookware collection, designed for everyday convenience with fast, even heating, a PFAS-free ceramic non-stick surface and a clever detachable handle that makes cooking, serving and storing easier.

Mac and Cheese

Serves: 4–6

Ingredients

Pasta

250g elbow macaroni or similar short pasta
15g butter or 2 tsp olive oil

Crispy topping

⅔ cup panko breadcrumbs
30g butter, melted
Pinch of sea salt

Cheese sauce

60g butter
⅓ cup plain flour
750ml milk, gently warmed
2 cups grated cheese (a combination of Gruyère, cheddar or Colby works well)
1 cup grated mozzarella
¾ tsp salt

Method

Prepare the pasta

Bring a large saucepan of salted water to the boil and cook the macaroni until just shy of al dente, following the packet instructions.
Drain well, then return the pasta to the pan. Add the butter and stir until coated. Set aside while you prepare the cheese sauce.
Make the crumb topping
In a small bowl, combine the panko breadcrumbs, melted butter and salt. Mix until evenly coated and set aside.

Prepare the cheese sauce

Preheat the oven to 180°C.
Melt the butter in a large saucepan or oven-safe skillet from the Cuisinart 13-piece ClickSmart Non-Stick Detachable Handle Cookware collection over medium heat. Sprinkle in the flour and cook, stirring continuously, for about one minute.
Gradually pour in a small amount of the warm milk, whisking until smooth. Add the remaining milk and continue whisking until no lumps remain.
Stir in the salt and cook for 5–8 minutes, stirring regularly, until the sauce thickens and coats the back of a spoon.
Remove from the heat and stir through the grated cheeses until combined and mostly melted. Taste and adjust the seasoning if required.

Assemble and bake

Add the cooked macaroni to the cheese sauce and stir until every piece is well coated.
Transfer to a baking dish or leave the mixture in your oven-safe pan. Sprinkle the breadcrumb mixture evenly over the top.
Bake for 20–25 minutes, or until the topping is golden and crisp.
Allow to stand for a few minutes before serving. Garnish with chopped parsley if desired.

Tips

Freshly grated cheese creates the smoothest, creamiest sauce.
Gruyère, cheddar, Colby and mozzarella all work beautifully in this recipe.
Panko breadcrumbs give the topping a lighter, crunchier texture, although regular breadcrumbs can also be used.
Avoid overbaking, as the sauce will continue to thicken as it cools.

Win a Cuisinart ClickSmart cookware collection

Inspired to try this recipe? Starts at 60 is giving two lucky reader the chance to win a Cuisinart 13-piece ClickSmart Non-Stick Detachable Handle Cookware collection, valued at $299.

Featuring a PFAS-free ceramic non-stick interior, forged aluminium construction, detachable ergonomic handle and a clever stackable design, it’s made to simplify everyday cooking while saving valuable cupboard space.

To enter, tell us in 25 words or less: What meal would you cook first with your new Cuisinart ClickSmart cookware, and who would you share it with?
Send your entry to [email protected]. Entries close on July 25, 2026.