Mac & Cheese5 Recipe

Preheat oven to 375°F (190°C). Lightly grease a 1.5–2 quart baking dish with olive oil or nonstick spray.

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt and the elbow macaroni. Cook until the pasta is very al dente — 1–2 minutes less than package directions (about 6–7 minutes depending on brand). Stir occasionally to prevent sticking.

Reserve 1/4 cup of the pasta cooking water, then drain the pasta well. Return pasta to the pot, stir in 1 teaspoon butter to keep it from sticking, and set aside while you make the sauce.

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When bubbling but not browned, add 3 tablespoons flour and whisk constantly to form a smooth paste (roux). Cook 1–1.5 minutes to remove raw flour taste, stirring so it does not darken too much.

Slowly pour in 2 cups whole milk while whisking continuously to avoid lumps. Add 1/2 cup heavy cream. Continue to cook, whisking frequently, until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Reduce heat to low and stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Taste and adjust seasoning.

Remove the sauce from heat and let it cool for 1 minute. Gradually stir in the cheese blend: add the grated cheddar, provolone, Gouda, pizza mozzarella, and 1/2 cup Parmesan in batches, stirring until each addition melts and forms a smooth, glossy sauce. If sauce seems too thick, whisk in 1–2 tablespoons reserved pasta water to reach desired consistency.

Pour the drained pasta into the prepared baking dish. Pour the hot cheese sauce over the pasta and gently stir to fully combine, making sure pasta is evenly coated. Taste and adjust salt and pepper if needed.

Evenly sprinkle an additional 1/4 cup shredded mozzarella and 2 tablespoons grated Parmesan over the top of the mac and cheese for extra cheesiness (optional but recommended).

In a small bowl, combine 3/4 cup panko breadcrumbs with 2 tablespoons melted butter, 1/4 cup grated Parmesan, and 1 tablespoon finely chopped fresh parsley (if using). Toss until crumbs are evenly moistened.

Scatter the panko mixture evenly over the top of the mac and cheese, pressing gently so it adheres.

Bake uncovered in the preheated 375°F (190°C) oven until the sauce is bubbling at the edges and the topping is golden brown, about 20–25 minutes. If topping is browning too quickly, tent loosely with foil.

For an extra-crispy, browned top, switch oven to broil on high and broil 1–2 minutes while watching closely — remove when golden.

Remove from oven and let rest 5–10 minutes; this helps the sauce set. Garnish with additional chopped parsley and a light sprinkle of black pepper before serving.