Mac & Chz Recipe

Bring 8 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 12 oz elbow macaroni and cook until just shy of al dente (about 7–8 minutes; check package instructions), stirring occasionally to prevent sticking.

Reserve 1 cup of the pasta cooking water, then drain the macaroni 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).

Sprinkle 1 1/4 tablespoons all-purpose flour over the melted butter and whisk continuously to form a smooth roux. Cook 1–2 minutes to remove the raw flour taste, whisking constantly; do not let it brown.

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

Bring the milk mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens and coats the back of a spoon (about 4–6 minutes). If sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, to reach desired consistency.

Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, and 1/8 teaspoon freshly grated nutmeg (if using).

Reduce heat to low. Add 2 ounces cream cheese (if using) and whisk until melted and incorporated.

Turn off the heat and gradually fold in 2 cups grated sharp cheddar and 1 cup grated Gruyère, a handful at a time, stirring until the sauce is smooth and fully melted. Taste and adjust seasoning with 1/2 teaspoon salt and additional black pepper if desired.

Preheat oven to 375°F (190°C) if you plan to bake the mac & cheese with topping. Lightly butter a 9x9-inch baking dish or a similar-sized casserole.

Add the drained macaroni to the cheese sauce and stir to coat evenly. If the sauce seems tight, add reserved pasta water, 1–2 tablespoons at a time, until it reaches a creamy consistency.

For stovetop mac & cheese: Serve immediately, garnishing with chopped fresh parsley if desired.

For baked mac & cheese with topping: Pour the macaroni and cheese into the prepared baking dish and smooth the top.

In a small bowl, combine 3/4 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped fresh parsley until evenly moistened.

Sprinkle the breadcrumb mixture evenly over the top of the mac & cheese.

Bake in the preheated 375°F (190°C) oven until the topping is golden and the sauce is bubbling around the edges, 18–22 minutes. For a more browned top, broil 1–2 minutes while watching carefully.

Remove from oven and let rest 5–10 minutes before serving to allow the sauce to set slightly.