Mac & Cheese (saturdays) Recipe

Cook the pasta

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1 tsp salt and the 1 cup elbow macaroni. Cook uncovered, stirring occasionally, until pasta is just al dente (about 7-8 minutes). Reserve 1/4 cup of the starchy pasta water, then drain the pasta and set aside.

Make the roux

In the same saucepan over medium heat, melt 2 tbsp unsalted butter. Once foaming subsides but before browning, add 2 tbsp all-purpose flour and whisk continuously for about 1 minute to cook the raw flour flavor, creating a smooth paste (roux).

Add milk and seasonings

Gradually pour in 1.5 cups whole milk while whisking constantly to avoid lumps. Continue whisking until the mixture thickens and becomes smooth, about 3-5 minutes. Stir in 1/4 tsp mustard powder, 1/4 tsp ground black pepper, and a pinch (about 0.05 tsp) of ground nutmeg. Taste and adjust seasoning lightly.

Finish the cheese sauce

Lower heat to low. Add 1 oz cream cheese (if using) and whisk until fully melted and incorporated. Remove the pan from heat and stir in 1 cup sharp cheddar and 1/2 cup mild cheddar, a handful at a time, stirring between additions until the sauce is smooth and glossy. If sauce is too thick, stir in up to the reserved 1/4 cup pasta water, 1 tbsp at a time, until desired consistency is reached. Mix in 1/2 tsp Worcestershire sauce and 1/4 tsp hot sauce, if using, for depth.

Combine pasta and sauce

Return the drained pasta to the saucepan with the cheese sauce and gently fold until every piece is coated. Keep warm over the lowest heat for 1 minute while stirring to marry flavors. Taste and adjust salt and pepper if needed. Stir in chopped chives or parsley if using.

Preheat the broiler (or oven to 400°F/200°C if you prefer baking). In a small bowl, combine 1/2 cup panko breadcrumbs with 1 tbsp melted butter, 2 tbsp grated Parmesan, and 1/8 tsp smoked paprika. Mix until crumbs are evenly coated.

Spoon the mac & cheese into an oven-safe baking dish or keep in the saucepan if ovenproof. Sprinkle the panko mixture evenly over the top. Broil on the top rack until the topping is golden brown and crisp, 1-3 minutes — watch closely to prevent burning. If baking at 400°F, bake 8-10 minutes until bubbly and golden.

Let the mac & cheese rest for 2 minutes after removing from heat/oven to set slightly. Garnish with a few more chopped chives or parsley if desired. Serve warm as a side.