Mac And Cheese Recipe

Boil pasta

Bring 4 cups water and 1 tsp coarse salt to a rolling boil in a medium pot. Add 1 cup elbow macaroni and cook according to package directions for al dente (usually 7–9 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

Make roux

In the same pot or a clean medium saucepan, melt 2 tablespoons unsalted butter over medium heat until foaming but not browned (about 1 minute). Add 2 tablespoons all-purpose flour and whisk continuously for 1 to 1 1/2 minutes until the raw flour smell cooks off and mixture turns lightly golden.

Add milk

Slowly pour in 1 1/2 cups whole milk while whisking to avoid lumps. Continue to cook over medium heat, whisking occasionally, until the sauce thickens and coats the back of a spoon, about 4–5 minutes.

Finish sauce

Reduce heat to low. Stir in 2 tablespoons cream cheese (if using) until melted and smooth. Whisk in 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon ground black pepper, and a pinch (about 1/8 tsp) ground nutmeg. Gradually stir in 1 1/2 cups freshly grated sharp cheddar and 1/2 cup mild cheddar, a handful at a time, stirring until melted and smooth. If the sauce is very thick, add up to 2 tablespoons of the reserved pasta water to reach a saucy consistency. Taste and add fine salt to taste (typically 1/4–1/2 tsp).

Combine pasta and sauce

Add the drained pasta to the cheese sauce and stir gently to coat evenly. Cook together over low heat for 1 minute to allow flavors to meld. Remove from heat.

Prepare topping

Preheat oven broiler (or set oven to 375°F / 190°C if baking). In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 1 tablespoon grated Parmesan, and 1 teaspoon chopped fresh parsley (if using). Season with a pinch of salt and mix until crumbs are evenly coated.

Finish under broiler (optional)

Transfer mac and cheese to an oven-safe baking dish if not already in one. Sprinkle topping evenly over the pasta. Broil on high, rack 6–8 inches from the element, for 1–3 minutes until topping is golden — watch closely to avoid burning. Alternatively, bake at 375°F (190°C) for 12–15 minutes until bubbly and golden. Let rest 3–5 minutes before serving.

If you skip the topping, simply serve mac and cheese directly from the pot after stirring and resting 1–2 minutes.