Mac & Cheese Recipe
Make Mac & Cheese Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Cheese Sauce (Roux + Milk + Cheese)
Topping (Optional)
Method
Pasta
- 1
Cook pasta
Bring a large pot with 3 cups water, 1 tablespoon kosher salt, and 1 teaspoon butter to a rolling boil. Add 12 oz elbow macaroni and cook uncovered, stirring occasionally, until just al dente (about 7–8 minutes). Reserve 1/2 cup of the starchy cooking water, then drain the pasta and set aside.
Cheese Sauce (Roux + Milk + Cheese)
- 2
Make roux
In the same large pot (or a clean medium saucepan) melt 3 tablespoons unsalted butter over medium heat. Once foaming, add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour taste cooks out and the mixture is pale golden (do not let it brown).
- 3
Add milk and cream
Gradually whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Continue whisking until smooth. Increase heat to medium-high and bring the mixture to a gentle simmer, stirring frequently, until it thickens and coats the back of a spoon (about 4–6 minutes).
- 4
Season sauce
Reduce heat to low and stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, a pinch of nutmeg, and 1 teaspoon salt. Taste and adjust seasoning if needed.
- 5
Melt in cheeses
Remove the sauce from heat. Add 3 cups shredded sharp cheddar and 1 cup shredded Gruyère in batches, stirring after each addition until fully melted and smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until you reach a creamy consistency.
- 6
Combine pasta and sauce
Return the drained al dente pasta to the pot with the cheese sauce and stir gently to coat evenly. If the sauce tightens up, add a splash of reserved pasta water to loosen. Taste and adjust salt and pepper.
Topping (Optional) & Bake
- 7
Prepare topping
Preheat oven to 375°F (190°C). In a small bowl mix 1 cup panko breadcrumbs with 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1 teaspoon paprika until crumbs are evenly coated.
- 8
Assemble and bake
Spoon the mac & cheese into a 2-quart (or similar) baking dish and smooth the top. Evenly sprinkle the breadcrumb mixture over the surface. Bake in the preheated oven until the topping is golden and the edges bubble, about 18–22 minutes. For an extra-browned top, broil on high for 1–2 minutes while watching closely.
- 9
Serve
Remove from oven and let rest 5 minutes. Serve hot, optionally garnished with a light dusting of additional grated parmesan or chopped fresh parsley.