Mac And Cheese Recipe

Boil pasta

Bring 4 cups water to a rolling boil in a medium pot. Add 1/2 tsp kosher salt. Add 1.5 cups elbow macaroni and cook, stirring occasionally, until just al dente (about 7–8 minutes; check package for exact time). Reserve 1/4 cup of the starchy cooking water, then drain the pasta and set aside.

Make roux

In the same pot (or a separate medium saucepan) melt 2 tbsp unsalted butter over medium heat. Once foaming, add 2 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the raw flour taste cooks out and the mixture smells slightly toasty and turns pale golden.

Add milk and seasonings

Gradually pour in 1.75 cups whole milk while whisking to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer over medium-low heat. Add 1/2 tsp dry mustard, 1/4 tsp black pepper, and 1/2 tsp salt. Simmer, whisking occasionally, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes). If sauce becomes too thick, whisk in 1–2 tbsp of the reserved pasta water to loosen.

Finish sauce with cheese

Remove the pot from heat. Add 1.5 cups grated sharp cheddar and 1/2 cup mild cheddar a handful at a time, stirring until each addition melts into a smooth sauce. Taste and adjust seasoning with additional salt or pepper if needed. If the sauce is grainy or over-thick, stir in up to 2 tbsp reserved pasta water to smooth it.

Combine pasta and sauce

Return the drained pasta to the pot with the cheese sauce. Stir gently to coat all the pasta. If the mixture seems dry, add up to 2 tbsp more reserved pasta water. Keep warm over very low heat for 1–2 minutes, stirring, to let flavors meld.

Prepare breadcrumb topping

If you want a baked, crunchy top, preheat oven to 375°F (190°C). In a small bowl combine 1/2 cup panko, 1 tbsp melted butter, 2 tbsp grated Parmesan and 1/4 tsp smoked paprika; toss until evenly moistened.

Bake (optional)

Transfer the mac and cheese to a lightly buttered small baking dish (about 1.5 to 2-quart). Evenly sprinkle the breadcrumb mixture over the top. Bake on the middle rack for 12–15 minutes until the topping is golden and the sauce is bubbling around the edges. For an extra-brown finish, broil 1–2 minutes watching closely.

Serve

Remove from oven and let rest 5 minutes. Spoon into bowls and serve hot.

If not using the breadcrumb topping, simply serve the mac and cheese directly from the pot after combining pasta and sauce. Garnish with a little extra grated cheese or a sprinkle of paprika if desired.