White Cheddar Mac And Cheese Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt to the boiling water.

Add 1 1/2 cups elbow macaroni and cook until just al dente (about 7–8 minutes, or according to package instructions). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

Make a roux

In the same pot or a medium saucepan, melt 3 tablespoons unsalted butter over medium heat until foaming. Add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is pale golden and smells slightly nutty (this cooks the flour).

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, pouring slowly to avoid lumps. Continue whisking until the mixture is smooth.

Bring the mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes). If the sauce becomes too thick, whisk in up to 1/4–1/2 cup of the reserved pasta water to reach desired consistency.

Reduce heat to low and whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, and 3/4 teaspoon salt. Taste and adjust seasoning as needed.

Remove the saucepan from heat. Gradually add 3 cups freshly grated white cheddar, about 1/2 cup at a time, stirring or whisking after each addition until fully melted and smooth. Stir in 1/4 cup grated Parmesan to deepen flavor. If the sauce seems grainy, warm gently on the lowest heat and stir until smooth; add a tablespoon of reserved pasta water if it loosens.

Fold the drained macaroni into the cheese sauce, stirring to combine thoroughly. If the mixture seems too thick, add a splash of the reserved pasta water (1–2 tablespoons) until the sauce evenly coats the pasta.

Preheat the broiler (or oven to 425°F/220°C if you prefer baking). In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 1 tablespoon chopped fresh parsley, 1/8 teaspoon salt, and 1/8 teaspoon black pepper, tossing to coat.

Transfer the mac and cheese to an oven-safe baking dish and smooth the top. Sprinkle the panko mixture evenly over the surface.

Broil on the top rack for 2–4 minutes, watching closely, until the topping is golden brown and crisp. Alternatively, bake at 425°F (220°C) for 10–12 minutes until bubbly and golden. Remove from oven and let rest for 5 minutes before serving.