Mac & Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook until 1 minute shy of package al dente (usually 7–8 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

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

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

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, adding a little at a time to avoid lumps. Continue whisking until the mixture is smooth.

Bring the sauce to a gentle simmer while whisking; it will begin to thicken after 3–5 minutes. If the sauce becomes too thick, whisk in up to 1/2 cup of the reserved pasta water to reach desired consistency.

Reduce heat to low. Stir in 1 teaspoon dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper and 1 teaspoon kosher salt (adjust to taste).

Add 2 ounces softened cream cheese (if using) and whisk until melted and incorporated.

Remove the sauce from heat. Gradually stir in 2 cups grated sharp cheddar and 1 cup grated Gruyère (or Monterey Jack) in handfuls, stirring after each addition until fully melted and smooth. Taste and adjust seasoning with salt and pepper as needed.

Fold the drained pasta into the cheese sauce, stirring gently to coat evenly. If the mixture seems thick, add reserved pasta water 1–2 tablespoons at a time until you reach a creamy consistency.

Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish (or a medium casserole). Transfer the mac and cheese mixture to the dish, smoothing the top.

In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, 1 tablespoon chopped parsley, and 1/2 teaspoon smoked paprika. Toss until crumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake uncovered for 18–22 minutes, or until the topping is golden and the edges are bubbling. For an extra-crisp top, place under the broiler 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 5 minutes before serving. Garnish with additional parsley if desired.

If you prefer not to bake, after folding pasta into the sauce, serve immediately from the saucepan. Spoon into bowls and top with a sprinkle of extra cheddar, a few panko crumbs toasted in a skillet, and a dusting of smoked paprika or chopped parsley.