Mac N Cheese Recipe

Bring a large pot (at least 4–6 quarts) of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until just shy of al dente (follow package but subtract 1–1½ minutes). Stir occasionally to prevent sticking.

Reserve 1 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside. Do not rinse.

Make the roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. When the butter foams and the edges look slightly bubbly (about 1–2 minutes), add 4 tablespoons all-purpose flour. Whisk continuously for 1–2 minutes until the raw flour taste is cooked and the mixture is pale golden (do not let it brown).

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Bring the mixture to a gentle simmer while whisking. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Season the sauce

Lower heat to low. Whisk in 1 teaspoon dry mustard (if using), 1 teaspoon Worcestershire sauce (if using), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon hot sauce (if using). Taste and adjust seasoning. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

Incorporate cheeses

With the sauce off the heat (or on the lowest setting), add 3 cups shredded sharp cheddar a handful at a time, whisking or stirring until fully melted and smooth before adding more. Stir in 1 cup shredded Gruyère (or Monterey Jack) until melted. Finally, stir in 1 tablespoon finely grated Parmesan. Keep the sauce warm but do not boil once the cheese is added or it may become grainy.

Return the drained pasta to the pot (off heat) or a large mixing bowl. Pour the cheese sauce over the pasta and gently fold together until the pasta is evenly coated. If the mixture seems too thick, add reserved pasta water, a few tablespoons at a time, until it reaches a creamy consistency. Taste and adjust salt and pepper.

If serving stovetop creamy mac and cheese, scoop onto plates and garnish with chopped parsley and a light dusting of paprika. For a baked topping: Preheat the oven to 375°F (190°C). Pour the mac and cheese into a 9x9-inch or similar baking dish, smoothing the top.

In a small bowl, mix 3 tablespoons panko breadcrumbs with 1 tablespoon melted butter until evenly coated. Sprinkle the breadcrumb mixture evenly over the top and dust with 1/4 teaspoon paprika if using. Scatter a few extra shreds of cheddar on top if desired.

Bake uncovered until the topping is golden and the edges are bubbling, about 18–22 minutes. For a deeper crust, place under the broiler 1–2 minutes—watch closely to avoid burning. Remove from oven and let rest 5 minutes before serving.