Mac & Cheese Recipe
plain mac & cheese, panko bread crumbs, scallions. *Vegetarian.
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Ingredients
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Pasta & Cheese Base
Topping
Garnish
Method
Pasta & Cheese Base
Cook pasta
Bring 6 cups water to a rolling boil in a large pot. Add 1/2 tsp kosher salt and the 1.5 cups elbow macaroni. Cook until al dente according to package directions (about 7–8 minutes). Reserve 1/4 cup pasta cooking water, then drain the pasta and set aside.
Make roux
In the same (or a medium) saucepan, melt 2 tbs unsalted butter over medium heat. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and slightly golden (do not brown).
Add milk
Slowly pour in 2 cups whole milk while whisking to prevent lumps. Continue to cook and whisk over medium heat until the sauce thickens and coats the back of a spoon, about 4–6 minutes.
Finish cheese sauce
Lower heat to low. Whisk in 2 tbs cream cheese (if using) until melted. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp black pepper and 1/4 tsp salt. Add the grated 2 cups sharp cheddar a handful at a time, stirring until fully melted and smooth. If sauce seems too thick, whisk in up to 1/4 cup reserved pasta water until desired consistency is reached.
Combine pasta and sauce
Add the drained pasta to the cheese sauce and stir until well coated. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm while preparing topping.
Topping
Preheat oven broiler to low/medium or preheat oven to 375°F (190°C) if you prefer to bake. In a small bowl, mix 0.75 cups panko bread crumbs with 1 tbs melted butter, 2 tbs grated Parmesan, and 1/4 tsp paprika (optional) until evenly moistened.
If baking: transfer macaroni and cheese to a small baking dish (about 1.5–2 quart), evenly sprinkle the panko mixture over the top, and bake at 375°F (190°C) until golden and bubbly, about 12–15 minutes. If broiling: place mac & cheese in an oven-safe dish, evenly top with panko mixture and broil 2–4 minutes, watching carefully, until the crumbs are golden and crisp.
Garnish & Serve
Remove the dish from the oven and let rest 3–4 minutes. Sprinkle the thinly sliced 2 scallions evenly over the top. Serve hot.