Mac Cheese Recipe
Elbow macaroni served with our house made creamy cheese mix topped with garlic breadcrumbs
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Ingredients
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Pasta
House creamy cheese sauce
Garlic breadcrumbs topping
Method
Pasta
Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tablespoon salt.
Add 1.5 cups elbow macaroni and cook until just al dente according to package directions (usually 7–9 minutes). Reserve 1/4 cup pasta cooking water, then drain pasta and set aside.
House creamy cheese sauce
Make a roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (do not brown).
Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, a little at a time to avoid lumps. Continue whisking until smooth.
Bring sauce to a gentle simmer, whisking frequently, and cook for 3–4 minutes until it thickens enough to coat the back of a spoon. If sauce becomes too thick, whisk in up to the reserved 1/4 cup pasta water, 1 tablespoon at a time, to reach desired consistency.
Reduce heat to low. Add 2 tablespoons softened cream cheese and whisk until melted and incorporated.
Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt (adjust to taste) and optional 1/8 teaspoon cayenne. Taste and adjust seasoning.
Remove from heat and gradually stir in cheeses: 1.25 cups sharp cheddar and 1/2 cup white cheddar, a small handful at a time, stirring until fully melted and smooth. Do not boil after cheese is added or sauce may separate.
Fold the drained macaroni into the cheese sauce until evenly coated. Keep warm over lowest heat, stirring occasionally.
In a small skillet over medium heat, melt 1 tablespoon butter. Add 1 clove minced garlic and cook 20–30 seconds until fragrant (do not brown).
Add 3/4 cup breadcrumbs (or panko) to the skillet and toast, stirring frequently, for 2–3 minutes until golden and crisp.
Remove from heat and stir in 2 tablespoons grated Parmesan, 1 teaspoon chopped parsley, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Toss to combine and set aside.
If you prefer a baked finish: transfer mac and cheese to a small ovenproof dish, sprinkle the garlic breadcrumbs evenly on top, and broil or bake at 425°F (220°C) for 4–6 minutes until the topping is golden. Watch closely to avoid burning. Otherwise, simply sprinkle the breadcrumbs over the sauced pasta just before serving.