Mac & Cheese Recipe

Boil pasta

Bring 3 cups water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 3 cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes; check package). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy cooking water, then drain the pasta in a colander and set aside. Do not rinse.

Make the roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. When the butter foams but before it browns (about 1–2 minutes), add 3 tablespoons flour. Whisk constantly and cook for 1–2 minutes until the raw flour taste is gone and the mixture is pale golden (do not let it brown).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream in a thin stream to avoid lumps. Increase heat to medium-high and whisk continuously until the mixture thickens and coats the back of a spoon, about 4–6 minutes. Reduce heat to low.

Finish sauce

Whisk in 2 tablespoons softened cream cheese until smooth. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper and 1/8 teaspoon nutmeg (if using). Taste and add salt to taste (start with 1/4 teaspoon). Remove saucepan from heat.

Add cheeses

Add 2 cups grated sharp cheddar and 1/2 cup grated Gruyère in small handfuls, stirring after each addition until melted and the sauce is smooth and glossy. If sauce is too thick, whisk in 1–2 tablespoons of reserved pasta water to loosen it to a creamy consistency.

If the sauce becomes grainy, keep it over very low heat and stir gently; adding a tablespoon of reserved pasta water can help smooth it.

Combine pasta and sauce

Preheat oven to 375°F (190°C) if baking the topped version. In the pot used for pasta (off heat) or a mixing bowl, add drained pasta and pour the cheese sauce over it. Gently fold until pasta is evenly coated. If the mixture seems tight, add up to 1/4 cup reserved pasta water to reach desired creaminess.

Assemble for serving

For stovetop mac & cheese: serve immediately in bowls and sprinkle optional parsley on top. For baked mac & cheese: transfer the coated pasta to a 9x9-inch (or similar) baking dish, smoothing the top.

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. Toss until crumbs are evenly moistened.

Bake until golden

Evenly sprinkle the breadcrumb mixture over the assembled pasta in the baking dish. Bake at 375°F (190°C) for 15–18 minutes until bubbly and the topping is golden. For extra color, place under broiler for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 5 minutes before serving.