Mac 'n' Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1/2 tsp salt.

Add 1 cup elbow macaroni and cook according to package directions for al dente (typically 7–9 minutes). Stir occasionally to prevent sticking.

Reserve 2–3 tablespoons of pasta cooking water, then drain the pasta in a colander and set aside.

In the same (clean) medium saucepan or a separate saucepan over medium heat, melt 2 tbsp unsalted butter until foamy but not browned (about 1–2 minutes).

Add 2 tbsp all-purpose flour and whisk continuously for 1–1.5 minutes to form a roux; it should be bubbly and pale, not darkened.

Slowly pour in 1 cup whole milk while whisking constantly to avoid lumps. Add 2 tbsp heavy cream as well. Continue to whisk and bring the mixture to a gentle simmer. Cook 2–3 minutes until the sauce thickens and coats the back of a spoon.

Reduce heat to low. Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp salt, 1/8 tsp black pepper, and 1/16 tsp nutmeg (if using).

Remove the saucepan from heat. Gradually add the shredded cheeses (1 cup sharp cheddar and 1/2 cup white cheddar or Monterey Jack), stirring constantly until fully melted and smooth. If the sauce is too thick, add 1–2 tbsp reserved pasta water to reach desired consistency.

Taste and adjust seasoning with a pinch more salt or pepper if needed.

Return drained pasta to the saucepan with the cheese sauce (or transfer sauce into the pasta pot). Stir gently to fully coat the pasta with the sauce. If the mixture seems dry, add an extra tablespoon of reserved pasta water.

If serving immediately in a pint container, spoon the mac 'n' cheese into the container and smooth the top.

For an optional crisp topping: mix 2 tbsp panko breadcrumbs with 1 tsp melted butter and 1 tbsp grated Parmesan. Sprinkle evenly over the top and either torch briefly or bake under a preheated broiler for 1–2 minutes until golden (watch carefully to prevent burning).

Let cool for 2 minutes before serving so the sauce sets slightly.