Mac & Cheese Recipe

Bring a large pot (about 6–8 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt to the water.

Add 12 oz elbow macaroni and cook until just al dente according to package directions (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.

Make a roux

In a medium wide saucepan over medium heat, melt 4 tablespoons unsalted butter. When butter is foamy, add 4 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and smells slightly nutty but not browned. This cooks out the raw flour taste.

Add dairy

Slowly pour in 2 cups whole milk and 1 cup heavy cream while continuously whisking to avoid lumps. Bring the mixture to a gentle simmer (do not boil) and let it thicken for 3–5 minutes, whisking frequently so it doesn’t stick to the bottom.

Season sauce

Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and a pinch of nutmeg. Taste and adjust salt as needed — the cheeses will add saltiness, so start light.

Finish with cheese

Reduce heat to low. Remove the saucepan from direct heat and add 3 cups shredded sharp cheddar and 1 cup shredded white cheddar in handfuls, stirring after each addition until melted and smooth. If the 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.

If the sauce becomes grainy or separates, warm gently over very low heat and whisk in a tablespoon of cream or milk to bring it back together.

Return drained pasta to the pot or to a large mixing bowl. Pour the cheese sauce over the pasta and fold gently to coat evenly. If using, add up to 1/4 cup reserved pasta water to loosen the mixture for a creamier texture.

For a stovetop macaroni and cheese (creamy, not baked): Transfer to serving dish and serve immediately, garnishing with a little extra shredded cheese or cracked black pepper.

For baked mac & cheese (with topping): Preheat oven to 375°F (190°C). Transfer the pasta and cheese mixture into a 2-quart baking dish, smoothing the top.

Prepare the topping: in a small bowl combine 3 tablespoons panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 teaspoon smoked paprika (if using). Mix until crumbs are evenly coated.

Sprinkle the breadcrumb mixture evenly over the top of the mac & cheese. Bake in the preheated oven until the topping is golden and the sauce is bubbly around the edges, about 18–22 minutes. For a darker crust, place under the broiler for 1–2 minutes watching carefully.

Remove from oven and let rest for 5 minutes before serving to let the sauce thicken slightly.