Mac & Cheese Recipe

Boil pasta

Bring 8 cups water and 1 tablespoon salt to a rolling boil in a large pot. Add 12 oz elbow macaroni and cook until 1 minute shy of package al dente (usually 7–8 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 — the starch helps the sauce cling.

Make roux

In a large heavy-bottomed saucepan or skillet over medium heat, melt 4 tablespoons butter. Once foaming, add 4 tablespoons flour and whisk constantly for 1–2 minutes until the mixture is pale golden and the raw flour smell is gone (don’t let it brown).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. After combined, bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly (about 3–5 minutes).

Season base

Whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning carefully; the cheeses will add salt.

Incorporate cheeses

Reduce heat to low. Remove the sauce from direct high heat and add 3 cups sharp cheddar and 1 cup Gruyère gradually, stirring until melted and smooth. If sauce seems too thick, whisk in up to 1/2 cup of the reserved pasta water a few tablespoons at a time until you reach a creamy consistency that will coat the pasta.

Keep sauce warm over the lowest heat while finishing assembly. If necessary, cover to keep warm but do not allow it to boil once cheese is added (it can become grainy).

Combine pasta and sauce

Preheat oven to 375°F (190°C) if you plan to bake. In the pot used for the pasta or in a large mixing bowl, combine the drained pasta with the cheese sauce and stir until evenly coated. If the mixture looks dry, add more reserved pasta water by tablespoons until desired creaminess is reached.

Transfer

Transfer the mac & cheese into a 9x13-inch (or similar) baking dish, spreading into an even layer.

Prepare topping

If using topping, stir together 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1 tablespoon grated Parmesan, and 1 teaspoon chopped parsley in a small bowl until evenly moistened.

Add topping & bake

Sprinkle the breadcrumb mixture evenly over the mac & cheese. Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until bubbling and the top is golden brown. For an extra-crispy finish, place under the broiler 1–2 minutes — watch carefully to avoid burning.

If not baking, simply garnish with a little extra grated cheese and parsley and serve immediately.

Remove from oven and let rest 5–7 minutes to set. Serve hot, optionally with an extra grind of black pepper or a sprinkle of chopped parsley.