Macaroni And Cheese Recipe

Boil pasta

Preheat a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb elbow macaroni and cook just until 1 minute shy of package al dente (usually 7–8 minutes). Stir occasionally to prevent sticking.

Reserve 1 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

Make roux

In a large heavy-bottomed saucepan over medium heat, melt 6 tablespoons unsalted butter. When foaming subsides, add 6 tablespoons all-purpose flour and whisk continuously for 1.5–2 minutes to cook the raw flour taste; the mixture should bubble but not brown.

Add milk and cream

Slowly pour in 3 cups whole milk and 1 cup heavy cream in a thin stream while whisking vigorously to avoid lumps. Bring the mixture to a gentle simmer over medium-low heat, whisking occasionally, until it thickens enough to coat the back of a spoon (about 5–7 minutes).

Season

Whisk in 1 teaspoon dry mustard powder, 1 teaspoon ground black pepper, and 1 teaspoon hot sauce (or cayenne). Taste and add up to 1 teaspoon sea salt, adjusting to your preference.

Incorporate cheese

Remove the sauce from heat. Gradually add the grated cheeses (3 cups sharp cheddar and 1 cup Gruyère) in small handfuls, stirring each addition until melted and smooth before adding the next. If the sauce seems too thick, whisk in up to 1/2 cup of the reserved pasta water a little at a time until you reach a creamy, pourable consistency.

Keep warm over very low heat, stirring occasionally to prevent film formation.

Combine pasta and sauce

Preheat oven to 350°F (175°C) if you plan to bake. In the pot used for the pasta or in a large mixing bowl, combine the drained pasta with the cheese sauce. Stir gently to coat evenly. If sauce is very thick, add up to 1/2 cup more reserved pasta water to loosen.

Transfer to baking dish

Lightly butter a 9x13-inch baking dish (or similar). Pour the macaroni and cheese into the dish and smooth the top with a spatula.

Prepare topping

In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons finely grated Parmesan, and 1 tablespoon minced fresh parsley (if using). Mix until the crumbs are evenly moistened.

Top and bake

Evenly sprinkle the breadcrumb mixture over the macaroni and cheese. Bake in the preheated 350°F (175°C) oven until the top is golden and the filling is bubbling at the edges, about 20–25 minutes. For an extra-crispy top, broil on high for 1–2 minutes—watch closely to avoid burning.

Stovetop finish (alternative)

If you prefer not to bake, skip the breadcrumb step and serve the macaroni and cheese immediately after combining pasta and sauce. Stir again and transfer to warm bowls.

Let baked mac and cheese rest 5–10 minutes before serving to set. Garnish with additional chopped parsley if desired.