Cheddar Mac Recipe

Cook pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1 lb cavatappi and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. When foaming subsides, add 4 tablespoons all-purpose flour and whisk continuously for 1.5–2 minutes to cook the raw flour taste; do not let it brown.

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Increase heat slightly and bring the mixture to a gentle simmer, whisking, until it thickens enough to coat the back of a spoon, about 4–6 minutes.

Season and finish sauce

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground white pepper, 1 teaspoon ground black pepper, and 1 teaspoon grated nutmeg (if using). Gradually add 3 cups smoked sharp cheddar and 1 cup white cheddar, a handful (about 1/2 cup) at a time, stirring constantly and allowing each addition to melt before adding more. Keep the sauce on low heat—do not boil—to avoid graininess. Taste and add salt to taste (start with 1/2 teaspoon if needed). If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until you reach a creamy, pourable consistency.

Add drained cavatappi to the cheese sauce and gently fold until every piece is evenly coated. If the mixture seems tight, add a splash of reserved pasta water (1–2 tablespoons) and stir to loosen. Keep warm over the lowest heat for 1–2 minutes to marry flavors, stirring frequently to prevent sticking.

Prepare topping

Preheat oven to 400°F (200°C) if you want a baked crust. In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley. Toss until evenly coated.

Assemble and brown

Transfer mac and cheese to a shallow 9x13 baking dish or individual ramekins. Sprinkle the panko mixture evenly over the top. Bake for 12–15 minutes until topping is golden and the sauce is bubbling at the edges. For an extra golden top, place under the broiler 1–2 minutes—watch closely to prevent burning.

Stovetop finish (if not baking)

Alternatively, after combining, simply spoon mac and cheese into bowls and garnish with the panko-parmesan mixture (toast the panko in a dry skillet with the melted butter for 3–4 minutes until golden) and chopped parsley.

Let baked mac rest 3–5 minutes so the sauce sets slightly. Serve hot, garnished with extra cracked black pepper and parsley if desired.