Mac And Cheese Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente (about 7–8 minutes). Drain and rinse briefly under hot water to stop cooking; set aside.

Make roux

In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 3 tbsp flour and cook, whisking constantly, for 1–2 minutes until the mixture is bubbly and pale (do not brown).

Add dairy

Slowly whisk in 2.5 cups whole milk and 1/2 cup heavy cream until smooth. Bring to a gentle simmer, whisking often, until the sauce thickens slightly (3–5 minutes).

Season sauce

Reduce heat to low and whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp black pepper and 1 tsp kosher salt. Taste and adjust seasoning as needed.

Cheese addition

Turn off the heat. Gradually stir in 3 cups shredded sharp cheddar and 1 cup shredded Monterey Jack a handful at a time until fully melted and smooth. If the sauce seems too thick, add up to 2–4 tbsp milk to reach desired consistency.

Combine pasta and sauce

Fold the drained pasta into the cheese sauce until evenly coated. Transfer to a 9" x 13" baking dish or individual ramekins if desired.

Prepare Panko topping

In a small skillet over medium heat, melt 2 tbsp unsalted butter. Add 1 cup Panko breadcrumbs and toast, stirring frequently, until golden and crisp (2–4 minutes). Remove from heat and set aside.

Add bacon and tomatoes

Sprinkle the crumbled bacon (from 6 slices) evenly over the mac and cheese. Scatter the diced tomato across the top for freshness and color. If using chives, sprinkle them now.

Top with Panko and bake

Evenly distribute the toasted Panko breadcrumbs over the dish. Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, until the topping is golden and the cheese sauce is bubbly around the edges.

Broil for extra crisp

If you want an extra-crispy top, switch the oven to broil on low for 1–2 minutes—watch closely to avoid burning.

Finish and serve

Remove from oven and let rest 5 minutes. Season with additional salt and pepper to taste. Serve hot with optional hot sauce on the side.

Creole shrimp option

For Creole shrimp, toss 8 peeled/deveined shrimp with 1 tsp Creole seasoning and 1 tsp olive oil. Sauté over medium-high heat for 2 minutes per side until opaque. Arrange on top of the mac and cheese before adding Panko, then proceed to bake.

Buffalo chicken option

For buffalo chicken, mix 1 cup shredded cooked chicken with 3 tbsp hot sauce (adjust to heat preference). Warm briefly in a skillet, then fold into the mac and cheese before adding bacon, tomato, and Panko. Proceed to bake.

Bacon & bleu option

For bacon & bleu, mix an additional 1/4–1/2 cup crisp bacon pieces with 1/2 cup bleu cheese crumbles and sprinkle over the mac and cheese in place of or alongside the standard bacon before adding Panko. Proceed to bake.