Mac 'n' Cheese Recipe

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil (use about 1 tablespoon salt per 4–6 quarts water).

Cook 12 oz elbow macaroni according to package directions until just shy of al dente (about 1 minute less than package), usually 7–8 minutes. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

While pasta cooks, cook the bacon: lay 6 slices in a cold skillet, then turn heat to medium. Cook until crisp, turning occasionally, about 8–12 minutes depending on thickness. Transfer bacon to paper towels to drain and cool; reserve 1 tablespoon bacon fat in the skillet and discard excess (or save for another use). Chop cooked bacon once cool and set aside for topping.

In a separate large skillet, heat 1 tbsp olive oil over medium-low heat. Add 2 cups thinly sliced yellow onion and 1 tsp salt. Cook slowly, stirring occasionally, until onions are deep golden and caramelized, about 20–25 minutes. Stir in 1 tsp brown sugar and 1 tsp red wine vinegar in the last 2 minutes to deglaze and boost flavor. Remove from heat and set aside.

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Sprinkle 3 tbsp all-purpose flour evenly over the butter and whisk constantly to form a roux. Cook the roux 1–2 minutes (do not let it brown).

Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Continue to cook, stirring frequently, until mixture thickens and begins to bubble gently, about 4–6 minutes.

Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp ground black pepper, and 1.5 tsp fine sea salt. Taste and adjust seasoning as needed.

Remove sauce from heat and stir in 10 oz shredded aged cheddar and 4 oz shredded gruyère (or extra sharp cheddar) in two additions, stirring until melted and smooth. If sauce is too thick, loosen with reserved pasta cooking water, 1–2 tbsp at a time, until desired creaminess is reached.

Combine drained pasta, the cheese sauce, and the caramelized onions in a large mixing bowl or the pot used for pasta. Stir gently to coat the pasta evenly. Fold in half of the chopped cooked bacon (about 3 slices-worth) into the mac and cheese mixture.

Transfer the mixture to a lightly buttered 9x13-inch baking dish (or individual ramekins). Sprinkle the top with the remaining 2 oz extra shredded aged cheddar.

In a small skillet over medium heat, melt 2 tbsp unsalted butter. Add 1 cup fresh breadcrumbs and toast, stirring frequently, until golden and crisp, about 4–5 minutes. Stir in 2 tbsp grated Parmesan, 1 tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat.

Evenly sprinkle the toasted breadcrumb mixture over the mac and cheese in the baking dish.

Bake in the preheated 375°F (190°C) oven until bubbly at the edges and the topping is golden, about 18–22 minutes. If you prefer a more browned top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle remaining chopped bacon on top along with 1 tbsp chopped parsley for garnish.

Serve hot with the guest's choice of daily soup or a side of fries (prepare soup or fries according to kitchen/packaging instructions). Each recipe yields generous portions suitable for sharing or 4 individual servings.