Mac&cheese Recipe

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

Make the roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foaming, add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and just begins to smell slightly nutty (this cooks out the raw flour taste).

Add milk and seasonings

Gradually whisk in 2 cups whole milk, adding a little at a time to avoid lumps. Continue to whisk over medium heat until the mixture thickens and is smooth, about 3–5 minutes and coats the back of a spoon. Whisk in 1 tsp dry mustard, 1 tsp granulated garlic, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning if needed.

Finish the cheese sauce

Lower heat to low. Remove the saucepan from direct heat for 30 seconds, then stir in 2 tablespoons softened cream cheese (if using) until melted and smooth. Gradually add 2 cups shredded sharp cheddar and 1/2 cup shredded extra-sharp cheddar, a handful at a time, stirring until completely melted and the sauce is glossy. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired saucy consistency.

Combine pasta and sauce: Add drained pasta to the saucepan with the cheese sauce and gently fold to coat all pasta evenly. If necessary, warm covered on very low heat for 1–2 minutes to meld. Taste and adjust salt/pepper.

Preheat the oven to 350°F (175°C) if baking. Transfer the mac and cheese to a 1.5–2 quart baking dish (or keep in the same saucepan if serving stovetop).

Prepare topping: In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley. Stir until crumbs are moistened.

Evenly sprinkle the breadcrumb mixture over the mac and cheese. Bake uncovered for 15–20 minutes until the topping is golden and sauce is bubbly around the edges. If you prefer a faster slightly-toasted top, broil 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes before serving so the sauce sets slightly. Serve hot.