No Meat Mac-n-cheese Recipe

Cook pasta

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook until 1–2 minutes shy of package al dente (usually 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make roux

In the same pot over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and smells slightly toasty (do not brown).

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Whisk constantly so the mixture is smooth. Simmer 3–4 minutes until slightly thickened.

Season sauce

Stir in 1 teaspoon Dijon mustard, 1 teaspoon ground black pepper, 1 teaspoon smoked paprika, and a pinch of freshly grated nutmeg. Taste and adjust salt if needed (the cheeses and reserved pasta water will also season the sauce).

Melt cheeses

Reduce heat to low. Add 2 cups grated sharp cheddar, 1 cup grated white cheddar, 2 oz softened cream cheese, and 1 cup finely grated Parmesan in batches, stirring to melt and form a glossy, smooth sauce. If sauce becomes too thick, whisk in 1–2 tablespoons of the reserved pasta water or milk to reach desired consistency.

Combine pasta and sauce

Add drained macaroni to the cheese sauce and fold gently to coat all pasta. Warm together 1–2 minutes so pasta absorbs sauce; if necessary add up to 1/4 cup reserved pasta water to loosen. Transfer mixture to a 9x9-inch baking dish (or similar) and smooth the top.

Preheat oven to 375°F (190°C). In a small bowl combine 1 cup panko breadcrumbs, 3 tablespoons melted butter, 2 tablespoons chopped parsley, 1 teaspoon garlic powder, and 1 teaspoon sea salt. Mix until crumbs are evenly coated and moist but not soggy.

Evenly sprinkle the panko mixture over the prepared mac-and-cheese in the baking dish, pressing lightly so crumbs adhere to the cheese surface.

Bake in the preheated oven for 18–22 minutes until the topping is golden brown and the filling is bubbly around the edges. For a darker crisp top, broil 1–2 minutes watching closely to prevent burning.

Remove the dish from the oven and let rest 5 minutes. Sprinkle 2 tablespoons extra grated Parmesan and 2 tablespoons chopped chives or green onions over the top. If using, add up to 1 teaspoon hot sauce and swirl lightly into the surface for a touch of heat.

Serve warm as a Small Plates portion. Spoon into small bowls or plates and enjoy.