Macaroni & Cheese Recipe

Preheat the oven to 350°F (175°C) if you plan to bake with topping. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt.

Add 12 oz elbow macaroni and cook until just shy of al dente (about 7–8 minutes)—pasta will finish cooking in the oven. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbsp butter. Once foaming, add 1.25 cups all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the mixture becomes pale and slightly nutty (do not brown).

Add milk and cream

Slowly whisk in 3 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high, continue whisking until the mixture thickens and just reaches a gentle simmer (about 5–7 minutes). Reduce heat to low.

Season and finish sauce

Stir in 1 tsp dry mustard, 1/2 tsp black pepper, and 1/8 tsp nutmeg. Add 4 oz softened cream cheese and whisk until smooth. Add 1 tsp Worcestershire sauce. Gradually remove the pan from heat and stir in 3 cups grated sharp cheddar and 1 cup grated Gruyère in two additions, stirring until cheese is fully melted and sauce is silky. Taste and add salt to taste (start with 1/4 tsp and adjust). If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water to reach desired consistency.

Combine pasta and sauce: Fold the drained macaroni into the cheese sauce until evenly coated.

If serving stovetop: Serve immediately in bowls and garnish with chopped parsley if desired.

If baking with topping: Transfer the sauced macaroni to a 9x13-inch (or similarly sized) baking dish, smoothing the top.

In a small bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, 2 tbsp melted butter, and 1 tbsp chopped parsley (optional). Sprinkle evenly over the mac and cheese.

Bake in the preheated 350°F (175°C) oven for 20–25 minutes until bubbly and the topping is golden. For extra browning, broil 1–2 minutes—watch closely to avoid burning.

Let rest 5–10 minutes before serving to set the sauce slightly.