Mac And Cheese Recipe

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

Add 3 cups of elbow macaroni and cook until just al dente according to package directions (usually 7–9 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

Preheat the oven to 350°F (175°C) if you plan to bake with the topping. If serving stovetop, oven is not required.

Make a roux

In the same large pot or a separate medium saucepan, melt 4 tablespoons unsalted butter over medium heat until foaming but not browned (about 1–2 minutes).

Add 4 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a pale roux. The mixture should bubble but not darken much.

Slowly add 2 cups whole milk in a steady stream while whisking to avoid lumps. Continue to whisk until the mixture is smooth and begins to thicken, 3–5 minutes.

Once thickened to a sauce consistency (it should coat the back of a spoon), reduce heat to low and whisk in 1 teaspoon Dijon mustard, 1 teaspoon ground black pepper, and 1 teaspoon fine sea salt. Taste and adjust seasoning as needed.

Remove the saucepan from heat and add the grated cheeses in two additions: first add 1 cup sharp cheddar and 0.5 cup gruyère, whisking each time until melted and smooth; then add the remaining cheeses (1 cup cheddar and 0.5 cup gruyère) and stir until fully incorporated. If sauce seems too thick, whisk in up to 1/4 to 1/2 cup reserved pasta water, a tablespoon at a time, until desired creaminess is reached.

Fold the drained pasta into the cheese sauce until evenly coated. If serving immediately on the stovetop, transfer to serving bowls and serve hot.

If you want a crunchy topping and are baking: in a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1 teaspoon paprika, and 1/4 teaspoon salt. Mix until crumbs are evenly moistened.

Transfer the sauced pasta to a 9x9-inch or similar baking dish, smooth the top, then sprinkle the panko mixture evenly over the macaroni and cheese.

Bake in the preheated 350°F (175°C) oven for 15–20 minutes, until the topping is golden and the cheese is bubbling around the edges. For a deeper brown top, broil 1–2 minutes watching closely to prevent burning.

Remove from oven and let rest 5 minutes before serving. This allows the sauce to set slightly and makes serving easier.