Mac ' N ' Cheese Pint Recipe

Cook pasta

Bring a medium pot of salted water to a boil (about 6 cups water). Add 2 cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Reserve 1/4 cup pasta cooking water, then drain and set pasta aside.

Make roux

In the same pot over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the mixture is bubbly but not browned.

Build sauce

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, smoothing lumps, then bring to a gentle simmer for 2–3 minutes until slightly thickened. If sauce seems too thick, whisk in up to the reserved 1/4 cup pasta water a little at a time.

Finish cheese sauce

Reduce heat to low. Whisk in 2 tbs softened cream cheese until smooth. Add 1.25 cups grated sharp cheddar and 1/2 cup grated gruyère or fontina a handful at a time, stirring until melted and silky. Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 1/4 tsp smoked paprika. Taste and adjust seasoning.

Combine pasta and sauce

Fold the drained pasta into the cheese sauce, stirring gently to coat. If mixture is too thick, add a tablespoon of reserved pasta water at a time until you reach a creamy pint-consistency. Keep warm over very low heat while preparing topping.

Prepare topping

In a small bowl, mix 1/4 cup panko breadcrumbs with 2 tbs grated Parmesan, 1 tbs melted butter and 1 tbs chopped fresh parsley until evenly moistened.

Finish and bake (optional)

Preheat broiler to high. Spoon the mac 'n' cheese into a pint jar or oven-safe ramekin leaving a little headspace. Sprinkle the panko-Parmesan mixture evenly over the top. Place under the broiler 3–5 inches from heat and broil 1–2 minutes, watching closely, until golden and crisp. Remove and let cool 2 minutes before serving.

If desired, finish with a few drops of hot sauce or a pinch of cayenne to taste for brightness and heat.