Mac & Cheese Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt to the boiling water.

Add 12 oz elbow macaroni to the boiling water and cook until just shy of al dente (about 1 minute less than package directions). Stir occasionally to prevent sticking.

Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander and set aside.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. When butter is foamy and beginning to bubble (but not browned), add 4 tablespoons all-purpose flour and whisk continuously for 1 to 1½ minutes until the mixture is golden and smells slightly nutty. This cooks out the raw flour taste.

Add milk and seasonings

Slowly pour in 2 cups whole milk in a steady stream while whisking constantly to avoid lumps. Increase heat slightly and continue whisking until the mixture comes to a gentle simmer and begins to thicken, about 3–5 minutes.

Whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon ground nutmeg (if using). Taste and adjust seasoning: add a pinch more salt if necessary.

Lower the heat to low. Remove the saucepan from direct heat (or keep on very low) before adding the cheeses to prevent graininess.

Add 2 cups shredded sharp cheddar, 1 cup shredded Gruyère (or fontina), and 1/2 cup finely grated Parmesan a handful at a time, stirring or whisking gently until each addition is smooth and fully incorporated. If the sauce becomes too thick, whisk in 1–2 tablespoons reserved pasta water or milk to reach a smooth, saucy consistency.

Add the drained pasta to the cheese sauce and stir gently to coat all the pasta evenly. If sauce seems tight, add up to the reserved 1/2 cup pasta water a little at a time until the desired creaminess is reached.

Simmer the combined pasta and sauce on very low for 1–2 minutes to let them marry, stirring once or twice. Adjust salt and pepper to taste.

Preheat the oven broiler (or set oven to 400°F / 200°C if you prefer a baked topping). In a small bowl, combine 3/4 cup panko breadcrumbs, 1 tablespoon melted butter, 1/4 teaspoon paprika, and 2 tablespoons grated Parmesan. Toss until evenly moistened.

Spoon the mac & cheese into a shallow 8x8-inch baking dish (or keep in the saucepan). Evenly sprinkle the panko mixture over the pasta.

Broil 3–5 minutes or bake at 400°F for 10–12 minutes until the topping is golden and crispy. Watch closely to avoid burning.

Remove from oven or turn off heat. Let rest 3–5 minutes so the sauce sets slightly.

Garnish with 1 tablespoon chopped fresh parsley and an extra crack of black pepper. Serve hot.