Mac + Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the elbow macaroni and cook until just shy of al dente according to package directions (usually 1–2 minutes less than package time). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the mixture is bubbly but not browned.

Add milk and cream

Slowly pour in 2 cups whole milk and 1 cup heavy cream in a steady stream while whisking to prevent lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly, about 3–5 minutes.

Season and finish sauce

Reduce heat to low. Whisk in 1 teaspoon dry mustard, 1 teaspoon ground black pepper, 1 teaspoon hot sauce (optional), and 1 teaspoon salt. Add 2 ounces softened cream cheese and whisk until fully melted and incorporated.

Add cheeses

Remove the sauce from heat. Stir in 3 cups shredded sharp cheddar and 1 cup shredded white cheddar (or Gruyère) in small handfuls, stirring until each addition melts and creates a smooth sauce. If the sauce seems too thick, whisk in up to 1/2 cup of the reserved pasta cooking water, a few tablespoons at a time, until you reach desired consistency.

Taste and adjust seasoning, adding more salt, pepper, or hot sauce if needed.

Preheat the oven to 350°F (175°C). Lightly butter or spray a 9x13-inch baking dish.

Add the drained pasta to the cheese sauce and stir gently to coat thoroughly. If the mixture is too thick, add a splash of reserved pasta water to loosen it.

Transfer the mac and cheese to the prepared baking dish, spreading it into an even layer.

In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, 1 tablespoon chopped parsley (optional), and 1 teaspoon smoked paprika (optional). Mix until the crumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the mac and cheese.

Bake in the preheated 350°F (175°C) oven until the topping is golden and the sauce is bubbling around the edges, 20–25 minutes. For a crispier top, broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5–10 minutes before serving to allow the sauce to set.