Featuring tender noodles, swathed in an outrageously cheesy, ultra-creamy sauce, and topped with a crisp, panko-parmesan crust — this macaroni and cheese is the definition of comfort food. Take one bite homemade buckwheat bread we venture you’ll never go back to boxed mac and cheese again.

In this recipe, I marry sharp cheddar and gooey Swiss in the cream sauce. Cheeses that work well in macaroni and cheese include fontina, mozzarella, Monterey jack, pepper jack, Colby, gouda, Gruyere, and American. You can substitute a variety of cheeses, just choose a combination that delivers both the taste and gooeyness you want. You’ll need a total of six cups of shredded cheese, so mix and match as desired. Use blocks of cheese, not pre-shredded cheese sold in bags.

Pre-shredded cheese is often coated with cellulose, an anti-caking agent that prevents clumping. This coating also prevents the cheese from melting properly. I prefer small tubes of pasta because the cheese sauce works its way into the noodle tunnels and each bite delivers tender pasta that’s both coated and filled with melty cheese. No matter which shape you choose, be sure to cook your pasta slightly less than al dente.

Stop cooking your pasta about 1 minute before it reaches al dente, typically the earliest suggested time on the package. This macaroni and cheese is baked, so it will continue to cook in the oven. If you start with soft pasta, it could get mushy. Note: If you decide not to bake this macaroni and cheese, cook the pasta al dente. How to make cheese sauce for mac and cheeseA good cheese sauce starts with a roux.

Creating a butter-flour roux is quite simple. Start with melted butter and flour and whisk over medium heat until bubbly. Once the sauce thickens, it’s time to add the cheese. Be sure to never stop stirring. It’s the cream sauce that makes or breaks your macaroni and cheese. If you walk away from the pan or stop stirring while the cheese sauce is coming together, it can scorch and curdle, meaning the cheese will separate to create a grainy-looking sauce. The flavor will be fine, but the presentation won’t be.