Mac N Cheese Recipe

Bring a large pot of water (about 4 cups per 12 oz pasta as listed) to a rolling boil. Add 1 tablespoon salt.

Add 12 oz cavatappi and cook according to package directions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside. Do not rinse.

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter until foamy but not browned (about 1–2 minutes).

Add 4 tablespoons all-purpose flour and whisk continuously to form a smooth roux. Cook 1–2 minutes to remove the raw flour taste; do not let it brown.

Gradually whisk in 3 cups whole milk, a little at a time, until smooth. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking constantly, until it thickens and coats the back of a spoon (3–5 minutes).

Reduce heat to low. Whisk in 1 teaspoon dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and 1 teaspoon salt. Taste and adjust seasoning.

Remove the saucepan from heat. Add the shredded aged cheddar (10 oz) in batches, stirring each addition until melted and smooth. If the sauce seems too thick, add up to 1/4 to 1/2 cup reserved pasta water or the optional 2 tablespoons cream to reach desired consistency.

If you like a silkier texture, stir in the optional 2 tablespoons cream now. Keep sauce warm on very low heat; do not boil or the cheese may separate.

Fold the drained cavatappi into the cheese sauce until fully coated. If necessary, add a splash of reserved pasta water to loosen the sauce so it evenly coats the noodles.

Preheat the broiler to medium-high (or oven to 400°F / 200°C if you prefer baking).

In a small bowl, combine 1 cup breadcrumbs, 2 tablespoons melted butter, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir until breadcrumbs are evenly moistened.

Taste a small pinch and adjust seasoning if needed (add more salt or herbs to preference).

Transfer the mac and cheese to an oven-safe baking dish (about 9x9-inch or similar). Evenly sprinkle the seasoned breadcrumbs over the top.

Place under the broiler for 2–4 minutes until the breadcrumbs are golden and crisp. Watch closely to avoid burning. Alternatively, bake at 400°F (200°C) for 12–15 minutes until bubbly and top is golden.

Remove the dish from the oven and let rest 3–5 minutes. Sprinkle with 2 tablespoons grated parmesan if using and 1 tablespoon chopped chives or parsley.

Serve hot, spooning portions with a good balance of saucy pasta and crispy breadcrumb topping.