The Mac (serves 8 – 10) Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Drain and immediately rinse briefly under warm water to stop cooking; set aside in the colander.

Preheat the oven to 350°F (175°C) if you plan to bake with the crunchy topping. Lightly grease a 9x13-inch baking dish (or equivalent) if baking.

Make a roux

In a large heavy-bottomed saucepan over medium heat, melt 6 tbs unsalted butter until foaming. Add 6 tbs all-purpose flour and whisk continuously for 1 to 2 minutes, until the mixture turns a pale golden color and the raw flour smell is gone. Do not brown.

Add milk and cream

Slowly whisk in 4 cups whole milk, a quarter cup at a time, making sure the roux is fully incorporated and smooth before adding more. Add 1/2 cup heavy cream. Increase heat to medium-high and whisk constantly until the mixture thickens and just begins to bubble, about 6–8 minutes.

Season the sauce

Reduce heat to low. Stir in 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp Dijon mustard, 1/2 tsp hot sauce, and 1/8 tsp freshly grated nutmeg (if using). Taste and adjust seasoning.

Incorporate cheeses

Remove the sauce from the heat. Gradually stir in 3 cups shredded sharp cheddar, 1 cup shredded mild cheddar, and 1/2 cup grated Parmesan, a handful at a time, stirring until each addition is fully melted and smooth before adding more. If the sauce is too thick, return to very low heat and stir in 1–2 tablespoons milk to loosen.

If adding bacon or broccoli, fold them into the cooked pasta now so they distribute evenly.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and gently fold until every piece is coated. Taste and adjust salt and pepper if needed.

Prepare topping

In a small bowl combine 1 cup panko breadcrumbs, 2 tbs melted butter, 1/4 cup extra grated Parmesan, and 1/2 tsp smoked paprika. Mix until crumbs are evenly moistened.

Assemble and bake

Transfer the mac and cheese mixture to the prepared baking dish, spreading into an even layer. Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated 350°F (175°C) oven for 20–25 minutes, until the topping is golden and the edges are bubbling. For an extra brown top, broil for 1–2 minutes—watch closely to avoid burning.

If you prefer stovetop mac (no topping), simply serve immediately after combining pasta and sauce.

Let rest 5–10 minutes before serving so the sauce sets.