Mac & Cheese Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tsp salt and the 1.5 cups of elbow macaroni. Cook until just al dente according to package instructions (usually 7-8 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In the same pot or a medium saucepan, melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs all-purpose flour and cook, whisking constantly, for 1-2 minutes until the mixture is bubbly and lightly golden (this cooks out the raw flour taste).

Add milk and seasonings

Slowly pour in 2 cups whole milk while whisking to prevent lumps. Add 1/2 tsp dry mustard, 1/2 tsp Worcestershire sauce, and 1/4 tsp ground black pepper. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly (2-4 minutes). If the sauce becomes too thick, whisk in up to the reserved 1/4 cup pasta water, a tablespoon at a time, to reach desired consistency.

Add cheese

Remove the sauce from heat. Gradually stir in 2 cups shredded sharp cheddar and 1/2 cup shredded Gruyère or Monterey Jack (if using), a handful at a time, stirring until melted and smooth. Taste and adjust seasoning with a little more salt if needed.

Combine with pasta

Return the drained macaroni to the pot with the cheese sauce and stir gently until evenly coated. If using any add-on mix-ins (bacon, scallions, hot sauce), fold them in now.

Prepare topping

Preheat oven to 375°F (190°C) if you plan to bake. In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tbs melted butter, 2 tbs grated Parmesan, and 1 tbsp chopped fresh parsley (if using). Mix until crumbs are evenly coated.

Assemble and bake

Transfer the macaroni and cheese to a lightly buttered 8x8-inch baking dish (or individual ramekins). Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven for 12-15 minutes until the topping is golden and the sauce is bubbly. For extra browning, broil on high for 1-2 minutes—watch closely to avoid burning. Remove from oven and let rest 5 minutes before serving.

Skillet/stovetop finish (alternative)

If not baking, after combining pasta and sauce, sprinkle the breadcrumb mixture over the top and place the pot lid on for 2-3 minutes to warm the crumbs slightly, or use a kitchen torch to toast breadcrumbs for a crunchy finish.

Serve the mac & cheese hot. Garnish with additional chopped scallions, parsley, or an extra grind of black pepper if desired. Offer hot sauce on the side for those who want more heat.