Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium saucepan or pot. Add 1 tablespoon kosher salt.

Add 1 cup of elbow macaroni and cook uncovered, stirring occasionally, until al dente (about 7–8 minutes; check package for exact time). Do not overcook — it will finish cooking in the oven or sauce.

Reserve 1/4 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

In the same (clean or wiped) medium saucepan over medium heat, melt 2 tablespoons unsalted butter until foaming but not browned (about 1 minute).

Add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes to cook raw flour flavor and form a blond roux; mixture should be smooth and bubbling but not darkening.

Gradually whisk in 2 cups whole milk in a slow, steady stream to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes).

Stir in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon kosher salt. Taste and adjust seasoning.

Reduce heat to low. Remove about 1/4 cup of the hot sauce into a small bowl and whisk in the grated cheeses a small handful at a time (about 1 cup cheddar first), stirring until melted and smooth before adding more. This helps prevent graininess. Add the Gruyère and Parmesan and finish melting until the sauce is smooth and glossy. If the sauce seems too thick, stir in up to 2 tablespoons reserved pasta water to reach desired consistency.

Keep sauce warm on the lowest heat while you combine with pasta. Do not boil once cheese is added.

Preheat oven to 350°F (175°C). Lightly butter a 1.5–2 quart baking dish or oven-safe skillet.

Add the drained pasta to the warm cheese sauce and fold gently until evenly coated. If needed, add up to the reserved 1/4 cup pasta water to loosen the sauce so it clings to the pasta without being soupy.

Transfer the mac and cheese to the prepared baking dish and spread evenly. Sprinkle the remaining 2 tablespoons (approx) grated cheddar or a thin layer of Parmesan over the top for extra crust if desired.

If using topping: in a small bowl combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 1/4 teaspoon paprika and 1 tablespoon chopped parsley; toss to coat. Evenly sprinkle the breadcrumb mixture over the pasta.

Bake in the preheated oven until bubbling and the topping is golden, about 15–20 minutes. For a browned top, broil on high for 1–2 minutes at the end — watch closely to prevent burning.

Remove from oven and let rest 5 minutes before serving to thicken slightly.

Spoon mac and cheese into bowls or plates, garnish with an extra sprinkle of Parmesan and chopped parsley if desired. Serve hot.