Cary's Mac-n-cheese Recipe

Cook the pasta

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1 tablespoon kosher salt. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare cheese

While pasta cooks, grate the sharp and white cheddar and soften the cream cheese to room temperature so they will melt smoothly into the sauce.

Make a roux

In the same medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden but not browned (this cooks out the raw flour taste).

Add milk and cream

Slowly pour in 1.25 cups whole milk and 1/4 cup heavy cream in a thin stream while whisking to avoid lumps. Increase heat to medium-high and bring to a gentle simmer until the sauce thickens slightly (about 3–4 minutes).

Season and enrich

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 teaspoon ground black pepper. Taste and add salt to taste (start with 1/4 teaspoon).

Incorporate cheeses

Remove the saucepan from the heat. Add the 2 ounces softened cream cheese and whisk until smooth. Gradually stir in the 2 cups sharp cheddar and 1/2 cup white cheddar, a handful at a time, stirring until fully melted and the sauce is glossy. If the sauce appears too thick, whisk in up to the reserved 1/4 cup pasta water, 1 tablespoon at a time, until desired consistency is reached.

Combine pasta and sauce

Add the drained pasta into the cheese sauce and stir gently to coat evenly. Warm together over low heat for 1–2 minutes, stirring, to marry the flavors. Adjust seasoning with additional salt and pepper if needed.

Prepare topping

Preheat the broiler (or oven to 425°F / 220°C if you prefer baking). In a small bowl combine 1/2 cup Panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 teaspoon chopped fresh parsley. Toss to coat evenly.

Finish under broiler

Transfer the mac-n-cheese to an oven-safe dish if not already in one. Sprinkle the breadcrumb mixture evenly over the top. Broil on the top rack for 1–2 minutes until breadcrumbs are golden and crisp (watch closely to prevent burning). Alternatively, bake at 425°F for 8–10 minutes until bubbly and golden.

Serve

Let rest for 2 minutes to set, garnish with additional chopped parsley if desired, then spoon into bowls and serve hot.