Mac & Cheese Recipe

Boil pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tsp salt. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 7 to 8 minutes — it will finish cooking in the sauce). Reserve 1/3 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In the same pot or a separate medium saucepan over medium heat, melt 3 tbs unsalted butter. When the butter is foamy, add 3 tbs all-purpose flour and whisk constantly for 1 to 2 minutes until the mixture is bubbling and pale (this cooks the raw flour taste).

Add milk and seasonings

Gradually whisk in 2 cups whole milk, a splash at a time to keep the mixture smooth. Whisk until combined, then bring to a gentle simmer, whisking occasionally, until the sauce thickens enough to coat the back of a spoon (about 4 to 6 minutes). Stir in 1 tsp dry mustard, 1/2 tsp garlic powder, 1/4 tsp ground black pepper, and 1/2 tsp kosher salt. Taste and adjust seasoning if needed.

Finish with cheese

Reduce heat to low. Remove the sauce from the heat momentarily and stir in 2 tbs cream cheese (if using) until melted and smooth. Add 2 cups freshly grated sharp cheddar and 1/2 cup freshly grated mild cheddar in small handfuls, stirring to melt between additions. If the sauce is too thick, whisk in up to 1/3 cup reserved pasta water, 1 tablespoon at a time, until you reach a creamy consistency. Do not boil after adding the cheese to prevent graininess.

Combine pasta and sauce

Return the drained pasta to the pot with the cheese sauce and fold gently to coat all the noodles evenly. Warm together over the lowest heat for 1 minute to marry flavors, stirring constantly to prevent sticking. If needed, add a splash more reserved pasta water to loosen the sauce.

Prepare topping

If using a topping, preheat your oven to 375°F (190°C). In a small bowl combine 1/2 cup panko breadcrumbs, 1 tbs melted butter, 2 tbs grated Parmesan, and 1 tbs chopped parsley. Stir until crumbs are evenly coated.

Assemble and bake

Transfer the mac and cheese to a lightly greased 8x8-inch baking dish or similar. Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven for 15 to 18 minutes, until the topping is golden and the edges are bubbling. For a crisper top, broil on high for 1 to 2 minutes while watching closely.

Serve

Remove from oven and let rest 5 minutes. Garnish with additional parsley if desired and serve warm.