Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 12 oz elbow macaroni and cook uncovered until very al dente—about 1 minute less than package directions (usually 7–8 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander and set aside.

In a medium 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 constantly to form a smooth paste (roux). Cook the roux for 1–2 minutes, whisking, to remove the raw flour taste but do not let it brown.

Gradually whisk in 3 cups whole milk a little at a time until smooth. Increase heat to medium-high and continue whisking until the mixture thickens and just begins to simmer, about 4–6 minutes.

Whisk in 1 teaspoon dry mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon hot sauce (if using), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Lower heat to low. Remove the pan from direct heat for 30 seconds to cool slightly (this helps prevent the cheese from seizing) then add cheeses in two additions: stir in 1 cup gruyère (or fontina) first until melted and smooth, then add 2 cups sharp cheddar and 1 teaspoon finely grated parmesan, stirring until completely melted and the sauce is smooth and glossy. If sauce seems too thick, whisk in up to 1/4 to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Return the drained pasta to the large pot or place in a 2-quart baking dish. Pour the cheese sauce over the pasta and gently fold together until all pasta is coated. If needed, add a splash of reserved pasta water to loosen the sauce so it coats evenly.

Taste and adjust seasoning (salt, pepper, hot sauce) as desired.

If serving stovetop (creamy mac & cheese): serve immediately, garnished with a sprinkle of extra grated parmesan and chopped parsley if desired.

If baking for a crispy top: preheat oven to 375°F (190°C).

In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted unsalted butter, 1 teaspoon paprika and 1 tablespoon chopped parsley. Toss until crumbs are evenly coated.

Evenly sprinkle breadcrumb mixture over the sauced pasta in the baking dish. Sprinkle a light dusting of extra cheddar or parmesan if desired.

Bake uncovered in the preheated 375°F (190°C) oven until topping is golden and sauce is bubbly about 15–20 minutes. For extra browning, broil 1–2 minutes while watching carefully.

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