Mac N’ Cheese Recipe

Boil pasta

Preheat a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook until 1–2 minutes shy of package al dente (usually 7–8 minutes). Stir occasionally to prevent sticking.

Reserve 1 to 1 1/2 cups pasta cooking water, then drain pasta thoroughly and set aside.

Make roux

In a medium-large heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming, add 4 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is fragrant and slightly golden (cook out raw flour taste).

Add milk

Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking to avoid lumps. Bring the mixture to a gentle simmer (do not boil) over medium-low heat until it thickens enough to coat the back of a spoon, about 4–6 minutes.

Season

Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard powder, 1 teaspoon ground black pepper, and 1 teaspoon hot sauce (if using). Taste and add kosher salt to taste (start with 1/2 teaspoon).

Melt cheese

Reduce heat to low. Add cheeses in two additions: first 1 1/2 cups sharp cheddar and 1/2 cup Gruyère, whisking until melted and smooth. Then add remaining 1 1/2 cups cheddar, remaining Gruyère and 1 cup Parmesan, stirring gently until fully incorporated. If the sauce seems too thick, whisk in reserved pasta water a few tablespoons at a time until reaching a creamy, slightly loose texture that will coat pasta (about 1/2 to 1 cup as needed). Keep sauce warm over very low heat but do not boil.

Add the drained pasta directly to the cheese sauce and gently fold to combine, ensuring each piece is coated. If needed, add more reserved pasta water a tablespoon at a time to reach desired creaminess. Taste and adjust seasoning with salt and pepper.

Prepare topping

If using a baked topped mac, preheat oven to 375°F (190°C). In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter, 1 tablespoon chopped parsley and 1 teaspoon smoked paprika until crumbs are evenly coated.

Transfer mac and cheese to a 9x13-inch baking dish (or similar). Sprinkle the panko mixture evenly over the top. Scatter a few extra tablespoons of grated Parmesan if desired.

Bake in the preheated oven for 15–20 minutes, until topping is golden and sauce is bubbling around the edges. For an extra-browned top, set oven to broil on high and broil 1–2 minutes watching carefully.

If not baking, simply serve immediately after combining so sauce remains creamy.

Remove from oven, let rest 5 minutes. Garnish with additional chopped parsley and a light dusting of paprika if desired. Serve hot.