Macaroni & Cheese Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 3 cups elbow macaroni and stir to prevent sticking. Cook uncovered according to package directions for al dente (usually 7–9 minutes). Taste to confirm slightly firm to the bite.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

In the same large pot or a separate medium saucepan, melt 3 tablespoons unsalted butter over medium heat until foamy but not browned (about 1–2 minutes).

Sprinkle 3 tablespoons all-purpose flour over the melted butter and whisk continuously to form a smooth roux. Cook the roux for 1–2 minutes to eliminate the raw flour taste, whisking constantly; do not let it brown.

Slowly whisk in 2 cups whole milk in a thin steady stream to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and begins to bubble gently, about 4–6 minutes. Reduce heat to medium-low.

Stir in 1 teaspoon dry mustard powder, 1 teaspoon hot sauce, 1 teaspoon ground black pepper, and 1 teaspoon salt. Taste the sauce and adjust seasoning if needed.

Remove the sauce from the heat and gradually add the grated cheeses: 2 cups sharp cheddar, 1 cup gruyère (or fontina), and 1 tablespoon grated Parmesan. Add the cheese in small handfuls, stirring briskly after each addition until fully melted and smooth. If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta water 1–2 tablespoons at a time until desired consistency is reached.

Return the drained macaroni to the pot (off heat). Pour the cheese sauce over the pasta.

Stir gently but thoroughly to coat all the pasta with the sauce. If needed, warm briefly over very low heat while stirring to reach a uniform temperature; do not boil or the sauce may separate.

Taste and adjust seasoning with additional salt or pepper to taste.

If you want a crispy topping, preheat the broiler to high (or oven to 425°F / 220°C). In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter and 1 teaspoon smoked paprika until evenly moistened.

Transfer the mac & cheese to an ovenproof baking dish (about 8 x 8 inches or similar). Sprinkle the panko mixture evenly over the top.

Broil on the top rack 2–4 minutes, watching closely, until the breadcrumbs are golden and crisp. Alternatively, bake at 425°F (220°C) for 8–10 minutes.

Remove from oven and let rest 3–5 minutes. Garnish with 1 teaspoon chopped fresh parsley before serving.