Mac & Cheese Recipe

Boil pasta

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Stir in 2 cups elbow macaroni and cook uncovered according to package directions until just al dente (usually 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In the same large pot (or a separate medium saucepan) melt 3 tablespoons unsalted butter over medium heat. Once foaming but not browned, sprinkle in 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture smells slightly toasty and turns a pale golden (this cooks the raw flour taste).

Add milk and seasonings

Gradually whisk in 2 cups whole milk, adding a little at a time to avoid lumps. Increase heat to medium and continue whisking until the mixture thickens and bubbles gently, about 4–6 minutes. Whisk in 1 teaspoon salt, 1 teaspoon dry mustard powder, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon cayenne (optional). Taste and adjust seasoning as needed.

Add cheeses

Lower heat to low. Remove the pot from direct heat and add 2 cups shredded sharp cheddar, 1 cup shredded Gruyère (or fontina), and 1/4 cup finely grated Parmesan in batches, stirring until melted and smooth. If sauce seems too thick, whisk in up to 2–4 tablespoons reserved pasta water to reach a creamy consistency.

Add the drained pasta to the cheese sauce and gently fold until the pasta is evenly coated. If needed, warm over very low heat for 30–60 seconds while stirring to fully incorporate. Taste and adjust salt and pepper.

Prepare topping

If using a crunchy topping, stir together 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, and 1/4 teaspoon paprika in a small bowl until crumbs are evenly moistened.

Assemble and bake

Preheat oven to 375°F (190°C). Transfer the mac & cheese to a buttered 1.5–2 quart baking dish (or keep in the pot if oven-safe). Sprinkle the panko mixture evenly over the top. Bake uncovered for 15–20 minutes until the topping is golden and sauce is bubbling at the edges. For a browned finish, place under the broiler 1–2 minutes watching carefully.

Stovetop finish (no bake)

Alternatively, skip the topping: serve immediately after combining so the mac & cheese stays extra creamy. If sauce tightens while standing, stir in 1–2 tablespoons reserved pasta water to loosen.