Mac ' N ' Cheese Recipe

Bring 3 liters (about 12 cups) of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until 1 minute shy of package al dente (typically 7–8 minutes). Stir occasionally to prevent sticking.

Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander. Do not rinse; set pasta aside in the colander while you finish the sauce.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons butter. Once foamy and bubbling (but not browned), add 1.25 tablespoons flour and whisk constantly for 1.5–2 minutes until the mixture turns a pale golden paste and the raw flour smell cooks off.

Slowly add 2 cups whole milk and 1/2 cup heavy cream in a thin stream while whisking to avoid lumps. Increase heat to medium-high and continue whisking until the sauce comes to a gentle simmer and thickens slightly, about 3–5 minutes.

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt, and 1/8 teaspoon freshly grated nutmeg. Taste and adjust seasoning as needed.

Remove the sauce from heat. Add 2 cups shredded sharp cheddar, 1 cup shredded Gruyère, and 1/2 cup grated Parmesan in three additions, stirring between each addition until the cheese is fully melted and smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until you reach a creamy consistency that coats the back of a spoon.

Fold the drained pasta into the cheese sauce in the saucepan (or a large mixing bowl) until evenly coated. If baking, transfer 2/3 of the mac ’n’ cheese to a lightly buttered 9x13-inch baking dish and keep the rest warm for topping or extra servings.

Preheat oven to 375°F (190°C) if you plan to bake. In a small bowl, mix 3/4 cup breadcrumbs with 2 tablespoons melted butter and 1/4 teaspoon paprika until moistened.

Sprinkle the breadcrumb mixture evenly over the mac ’n’ cheese in the baking dish. Scatter a few extra shreds of cheddar or a light dusting of Parmesan if desired.

Bake uncovered for 18–22 minutes, until the topping is golden brown and the sauce is bubbling around the edges. For an extra-crispy top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

If not baking, simply serve immediately after combining pasta and sauce.

Let baked mac ’n’ cheese rest 5 minutes before serving to set. If not baked, serve immediately while hot. Garnish with an extra pinch of freshly ground black pepper or a light sprinkle of grated Parmesan, if desired.