Macaroni And Cheese Recipe

Cook the pasta

Bring 4 cups water and 1 tbs salt to a rolling boil in a large pot. Add 12 oz elbow macaroni and cook until just al dente (about 1–2 minutes less than package instructions). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Make the roux

In the same large pot over medium heat, melt 4 tbs unsalted butter. When foaming subsides, sprinkle in 4 tbs all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks out and the mixture is pale and bubbling (do not let it brown).

Turn roux into béchamel

Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking to avoid lumps. Continue whisking until smooth and beginning to thicken, about 4–6 minutes. Bring to a gentle simmer (do not boil).

Season the sauce

Whisk in 1 tsp dry mustard, 1 tsp ground black pepper, and 1/4 tsp freshly grated nutmeg (optional). Taste and add salt to taste — start with about 1/2 tsp and adjust after cheese is added.

Add cheeses

Reduce heat to low. Add 2 oz softened cream cheese and whisk until melted and fully incorporated. Remove the pot from the heat and gradually stir in 3 cups shredded sharp cheddar and 1 cup shredded Gruyère in small handfuls, stirring between additions until the sauce is smooth and glossy. If the sauce feels too thick, whisk in up to 1/4–1/2 cup reserved pasta water, 1 tablespoon at a time, until desired creaminess is reached.

Combine pasta and sauce

Return the drained al dente pasta to the pot with the cheese sauce. Fold gently using a rubber spatula until all pasta is evenly coated. Taste and adjust salt and pepper; add up to 1 tsp hot sauce if desired for a bright note.

Prepare topping

Preheat oven to 375°F (190°C) if you plan to bake. In a small bowl combine 1 cup breadcrumbs, 2 tbs melted butter, 2 tbs grated Parmesan, and 1 tbs chopped fresh parsley. Stir until crumbs are evenly moistened.

Assemble and bake (optional)

Spoon macaroni and cheese into a 9x9-inch or similar baking dish (or keep in the pot for stovetop serving). Evenly sprinkle breadcrumb mixture over the top. Bake in preheated oven for 15–20 minutes until topping is golden and sauce is bubbling around the edges. For a darker top, broil 1–2 minutes—watch carefully to avoid burning.

Stovetop serving option

If you prefer not to bake, simply serve the macaroni and cheese straight from the pot immediately after combining. Sprinkle the breadcrumb mixture on top for texture without baking, or omit entirely.

Let baked dish rest for 5 minutes before serving to thicken slightly. Garnish with a little extra finely chopped parsley and a light dusting of grated Parmesan if desired. Serve hot.