Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt and the 12 oz pasta. Cook according to package directions until just shy of al dente (usually 1–2 minutes less than package time). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

In a medium saucepan over medium heat, melt 4 tablespoons butter. Add 4 tablespoons flour and whisk continuously to form a smooth paste (roux). Cook 1–2 minutes until the raw flour aroma is gone but it does not brown.

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and bring to a gentle simmer while whisking constantly until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Lower heat to medium-low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon black pepper, 1 teaspoon fine salt, and 1/8 teaspoon nutmeg. Taste and adjust seasoning.

Remove the saucepan from heat. Gradually add the grated cheeses (2 cups sharp cheddar, 1 cup Gruyère, and 1/2 cup Parmesan) in small handfuls, stirring or whisking until each addition melts and produces a smooth, creamy sauce. If the sauce seems too thick, whisk in reserved pasta water, 1–2 tablespoons at a time, until desired consistency is reached.

Add the drained pasta to the cheese sauce and stir gently to coat evenly. If needed, warm the combined pasta and sauce over very low heat for 1–2 minutes while stirring to ensure everything is hot and smooth. Taste and adjust seasoning with more salt or pepper if necessary.

Prepare topping

Preheat the oven to 375°F (190°C) if baking. In a small bowl, combine 3/4 cup panko breadcrumbs, 1 tablespoon melted butter, 1/4 teaspoon smoked paprika, and 2 tablespoons grated Parmesan. Toss until crumbs are evenly coated.

Transfer the mac and cheese to a 2-quart baking dish (or individual ramekins). Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven until bubbling and golden on top, about 18–22 minutes. For extra browning, broil 1–2 minutes—watch carefully to avoid burning.

If you prefer stovetop mac & cheese, skip the breadcrumb step and serve immediately after combining the pasta and sauce.

Let the baked mac and cheese rest 5 minutes before serving so the sauce sets slightly. Garnish with a light dusting of extra Parmesan or a pinch of smoked paprika if desired.