Mac & Cheese Recipe

Bring 6 cups water to a rolling boil in a medium pot. Add 1 tablespoon kosher salt.

Add 1.5 cups elbow macaroni and cook uncovered, stirring occasionally, until al dente (about 7–8 minutes or according to package instructions). Reserve 1/4 cup of the pasta cooking water, then drain pasta and set aside.

Make a roux

In the same medium pot over medium heat, melt 3 tablespoons unsalted butter. Once foaming but not browned, add 3 tablespoons flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the roux is pale golden.

Slowly whisk in 2 cups whole milk, adding a little at a time to avoid lumps. Continue whisking until smooth.

Bring the mixture to a gentle simmer, stirring constantly, until it thickens enough to coat the back of a spoon (about 3–5 minutes). If sauce becomes too thick, whisk in up to 2 tablespoons of the reserved pasta water to adjust consistency.

Reduce heat to low and whisk in 1/2 teaspoon dry mustard, 1/8 teaspoon cayenne, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Taste and adjust seasoning as needed.

Remove the sauce pot from heat and add 2 cups shredded sharp cheddar and 1/2 cup shredded white cheddar (if using) in small handfuls, stirring after each addition until fully melted and smooth. Return to very low heat briefly if needed—do not boil once cheese is added to avoid separation.

Fold the drained pasta into the cheese sauce until evenly coated. If the sauce seems too thick, add up to 1/4 cup reserved pasta water, 1 tablespoon at a time, until desired creaminess is reached.

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

Transfer the mac & cheese to an oven-safe dish (about 1.5–2 quart). Sprinkle the panko mixture evenly over the top.

Broil on the top rack for 1–3 minutes, watching constantly, until breadcrumbs are golden and crisp. Alternatively, bake at 425°F for 8–10 minutes. Remove from oven and let rest 3–5 minutes before serving.