Macaroni & Cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tsp salt and the 1.5 cups elbow macaroni. Stir once to prevent sticking.

Cook the pasta uncovered until just shy of al dente (about 7–8 minutes depending on package instructions). It should be slightly firmer than you want because it will finish cooking in the oven/sauce.

Reserve 1/4 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

Make a roux

In the same large pot (or a medium saucepan) melt 3 tbs unsalted butter over medium heat until foamy but not browned (about 1 minute). Sprinkle in 3 tbs flour and whisk continuously for 1–2 minutes to cook the raw flour taste; the mixture should become bubbling and slightly fragrant but not darken.

Add milk

Slowly pour in 2 cups whole milk while whisking constantly to prevent lumps. Continue to cook and whisk over medium heat until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Season the sauce by whisking in 1/2 tsp dry mustard, 3/4 tsp salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg. Taste and adjust seasonings as desired.

Lower the heat to low. Remove the pot from the direct heat briefly and add 2 cups shredded sharp cheddar and 1/2 cup shredded mozzarella in small handfuls, stirring after each addition until melted and smooth. If the sauce is too thick, whisk in up to 1/4 cup reserved pasta water a tablespoon at a time until you reach a creamy consistency.

Stir the drained pasta into the cheese sauce until evenly coated. Combine thoroughly so every noodle is coated.

Preheat the oven to 350°F (175°C). Lightly butter or spray a 1 to 1.5-quart baking dish.

Pour the mac and cheese mixture into the prepared baking dish, smoothing the top with a spatula.

If using the optional topping: In a small bowl mix 1/2 cup panko breadcrumbs with 1 tbs melted butter, 2 tsp grated Parmesan, and 1 tbs chopped parsley. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.

Bake uncovered in the preheated oven until the top is golden and the sauce is bubbly around the edges, 18–22 minutes. For a crispier top, broil on high for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 5 minutes before serving to set the sauce slightly.