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Ingredients
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Pasta
Three-Cheese Sauce
Topping (optional)
Method
Pasta
Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook until al dente according to package instructions (usually 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Three-Cheese Sauce
Make a roux
In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Once bubbling, add 4 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture turns lightly golden and loses the raw flour smell (do not brown).
Add milk and cream
Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking vigorously to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer. Cook for 3–5 minutes until the sauce has thickened enough to coat the back of a spoon.
Season and finish sauce
Lower the heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon freshly ground black pepper, and a pinch of grated nutmeg if using. Taste and add salt to taste (start with 1/2 teaspoon). Remove the pan from the heat for 30 seconds to slightly cool — this helps prevent cheese from getting grainy when added.
Add cheeses
Gradually stir in 1.5 cups grated sharp cheddar, 1 cup grated Gruyère, and 1 cup grated Fontina, a handful at a time, stirring until each addition melts and the sauce becomes smooth. If sauce seems too thick, whisk in up to 2–4 tablespoons reserved pasta water to reach desired consistency. If too thin, return to low heat and stir gently until thickened further.
Combine and bake (or stovetop finish)
Preheat the oven to 375°F (190°C) if baking for a golden topping. In a large bowl or directly in the pot, combine the drained pasta with the cheese sauce, stirring gently to coat evenly. Taste and adjust seasoning with salt and pepper.
For stovetop mac and cheese: Serve immediately, optionally topping with chopped parsley. For baked mac and cheese: Transfer the sauced pasta to a lightly buttered 9x9-inch or similar baking dish.
Topping and finish (optional)
If baking with a crunchy topping, mix 3 tablespoons panko breadcrumbs with 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 teaspoon chopped parsley. Sprinkle evenly over the pasta in the baking dish.
Bake in preheated 375°F (190°C) oven for 12–15 minutes, until topping is golden and sauce is bubbly. If you want extra browning, broil on high for 1–2 minutes while watching closely.
Remove from oven and let rest 5 minutes before serving to allow the sauce to set slightly. Serve warm.