Mac 'n Chz Recipe

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

Add 12 oz elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions), stirring occasionally so pasta doesn’t stick. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make the roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture bubbles lightly and the raw flour smell is gone but the roux has not browned.

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, pouring slowly to avoid lumps. Continue whisking until smooth.

Bring the sauce to a gentle simmer, whisking frequently, and cook 3–5 minutes until the sauce thickens and coats the back of a spoon. If too thick, whisk in up to the reserved 1/2 cup pasta water a tablespoon at a time to reach desired consistency.

Remove the saucepan from heat and whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, and 1/2 teaspoon salt. Taste and adjust seasoning.

Add the cheeses off heat: 2 cups shredded sharp cheddar, 1 cup shredded white cheddar or Gruyère, and 1/2 cup grated Parmesan. Stir until cheeses are completely melted and the sauce is smooth and glossy. If the sauce becomes grainy, return to very low heat and stir gently until smooth; do not boil.

Add the drained macaroni to the cheese sauce and fold gently to coat fully. If the mixture seems dry, add 1–2 tablespoons reserved pasta water until saucy.

For stovetop mac ’n’ cheese: Serve immediately in bowls, finishing with a sprinkle of remaining Parmesan and chopped parsley if desired.

For baked mac ’n’ cheese: Preheat oven to 375°F (190°C). Transfer mac ’n’ cheese to a 2-quart baking dish, smoothing the top.

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

Sprinkle the breadcrumb mixture evenly over the mac ’n’ cheese. Bake in the preheated 375°F (190°C) oven for 18–22 minutes until bubbly and golden on top. If you want extra color, broil on high for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 5 minutes before serving so sauce thickens slightly.