Mac 'n Cheese Recipe

Cook pasta

Bring 4 cups water to a rolling boil in a medium pot. Add 1/2 tsp salt and the 1 cup dry elbow macaroni. Cook according to package instructions minus 1 minute (usually 7–8 minutes) so the pasta is slightly underdone. Stir occasionally to prevent sticking. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In the same medium pot or a separate saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foaming but not browned, add 3 tablespoons all-purpose flour and whisk continuously for 1 to 1 1/2 minutes until the mixture is golden and smells slightly toasty (this cooks out the raw flour taste).

Add milk

Gradually pour in 2 cups whole milk while whisking to prevent lumps. Continue to whisk and bring the mixture to a gentle simmer. Cook for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Enrich and season

Lower heat to low and stir in 1/4 cup cream, 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 3/4 tsp salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg (if using). Heat gently for 30–60 seconds to combine.

Add cheeses

Turn off the heat. Add 1.5 cups grated sharp cheddar, 1/2 cup grated white cheddar (or Monterey Jack), and 2 tablespoons softened cream cheese. Stir with a rubber spatula until cheeses are fully melted and the sauce becomes smooth and glossy. If the sauce seems too thick, add up to 1/4 cup reserved pasta water or regular milk, 1 tablespoon at a time, until desired pourable but still creamy consistency is reached.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and gently fold to coat all the noodles. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Prepare topping

If using a crunchy topping, preheat the broiler (or oven to 425°F / 220°C). In a small bowl, combine 1/4 cup panko breadcrumbs, 1 tablespoon melted butter, 1 tablespoon grated Parmesan, and 1 tablespoon chopped parsley. Toss to coat.

Assemble and finish

Spoon the mac ’n’ cheese into an ovenproof dish if you plan to broil, spreading evenly. Sprinkle the breadcrumb mixture over the top. Broil on the top rack for 1–2 minutes, watching closely, until breadcrumbs are golden and crisp. Alternatively, bake at 425°F (220°C) for 8–10 minutes until bubbly and browned. Remove from oven and let rest 2–3 minutes before serving.

If not using topping: Serve mac ’n’ cheese immediately after combining pasta and sauce, garnished with a little chopped parsley if desired.