Mac ' N ' Cheese Quart Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt.

Add 4 cups elbow macaroni and cook uncovered until just shy of al dente (about 7–8 minutes — check package instructions). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside. Do not rinse.

Make the roux

In the large pot used for the pasta (or a separate medium saucepan), melt 3 tablespoons unsalted butter over medium heat until foaming. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is smooth and slightly nutty but not browned.

Slowly pour in 2 cups whole milk and 1/2 cup heavy cream while whisking to avoid lumps.

Bring the mixture to a gentle simmer, whisking frequently, and cook 3–5 minutes until the sauce thickens enough to coat the back of a spoon.

Stir in 1/2 teaspoon dry mustard, 1/2 teaspoon ground black pepper, 1/4 teaspoon paprika and 1/8 teaspoon freshly grated nutmeg (optional). Taste and add 1/2 teaspoon salt, adjusting later if necessary.

Reduce heat to low. Gradually add the cheeses: first 2 cups grated sharp cheddar in handfuls, stirring and melting fully after each addition, then 1/2 cup white cheddar/Monterey Jack. If the sauce is thicker than you'd like, whisk in up to 1/4–1/2 cup of the reserved pasta water a tablespoon at a time until you reach a creamy, pourable consistency.

Keep the sauce on very low heat; do not boil once the cheese is added to avoid graininess.

Return the drained pasta to the pot with the cheese sauce. Fold gently with a spatula until all macaroni is evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce.

Taste and adjust seasoning with more salt and pepper if desired.

At this point you have a quart (about 4 cups) of mac 'n' cheese ready to serve. For stovetop serving: divide into bowls and serve immediately.

For baked/crispy top (optional): Preheat oven to 375°F (190°C). Transfer mac 'n' cheese to a 1-quart oven-safe dish or small casserole dish, smoothing the top.

In a small bowl combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan and 1 teaspoon chopped parsley. Sprinkle evenly over the mac 'n' cheese.

Bake uncovered for 12–15 minutes until topping is golden and sauce is bubbling at the edges. Let rest 5 minutes before serving.