Macaroni & Cheese Recipe

Boil pasta

Preheat a large pot of water to a rolling boil (about 6 liters). Add 2 tablespoons salt. Add 16 cups elbow macaroni and cook until just under al dente (about 1 minute less than package directions, approximately 6–7 minutes). Stir occasionally to prevent sticking.

Drain pasta in a colander and immediately rinse briefly with warm water to stop cooking. Shake to remove excess water and set aside in the colander.

Make roux

In a large heavy-bottomed saucepan or tilt skillet over medium heat, melt 1 cup unsalted butter. Once bubbling, add 1 cup all-purpose flour and whisk constantly for 2–3 minutes until the raw flour smell cooks off and the roux turns pale golden (do not brown).

Add milk

Gradually whisk in 3 liters whole milk, adding a ladleful at a time and whisking to smooth lumps. After milk is incorporated, add 1 cup heavy cream. Bring the mixture to a gentle simmer over medium-low heat, whisking constantly, until it thickens to a smooth, velvety sauce that coats the back of a spoon (about 8–12 minutes).

Season sauce

Stir in 2 teaspoons ground mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon hot sauce, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon ground nutmeg (optional). Taste and adjust seasoning.

Temper and melt cheeses

Lower heat to low. Slowly add cheeses to the warm sauce in batches: first add 8 cups of the shredded sharp cheddar and 2 cups of the white cheddar, whisking or stirring gently after each addition until fully melted and smooth. Add remaining cheeses (2 cups sharp cheddar, 2 cups white cheddar, and 3 cups Gruyère/fontina) and 2 cups grated parmesan, stirring until the sauce is homogeneous and smooth. Do not boil once cheese is added or the sauce may break.

If sauce becomes too thick, thin with up to 1/2 cup additional milk or cream, 1 tablespoon at a time, until desired consistency is reached.

Combine pasta and sauce

Preheat oven to 350°F (175°C). Lightly butter or spray a full-size (roughly 12 x 20 inch / 30 x 50 cm) hotel pan. Transfer drained pasta to a very large mixing bowl or work directly in the pan if space allows. Pour the cheese sauce over the pasta and fold gently with a spatula until evenly coated. Taste and adjust salt/pepper if needed.

Add to pan

Spread the mac and cheese evenly in the prepared full pan, smoothing the top with an offset spatula.

Prepare topping

In a bowl, combine 3 cups panko breadcrumbs, 6 tablespoons melted butter, 1 cup extra grated parmesan, and 1 cup chopped fresh parsley. Toss until breadcrumbs are evenly coated with butter.

Top and bake

Scatter the breadcrumb mixture evenly over the mac and cheese. Place the pan on the middle rack of the preheated oven and bake until the topping is golden brown and the filling is bubbly around the edges, about 25–30 minutes. For a deeper browned top, finish under a broiler for 2–3 minutes watching constantly.

Rest and serve

Remove from oven and let rest 10 minutes to set. Garnish with additional chopped parsley if desired. Portion and serve hot.