Macaroni & Cheese Recipe

Bring 3 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt so the water tastes slightly salty.

Add 3 cups elbow macaroni and cook uncovered, stirring occasionally, until just al dente — about 7 to 8 minutes (follow package for recommended time and subtract 1–2 minutes).

Reserve 1/2 cup of the hot pasta cooking water, then drain the macaroni in a colander and set aside.

Make the roux

In the same large pot (or a clean medium saucepan) melt 4 tablespoons butter over medium heat until foamy but not browned, about 1 minute. Add 4 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook off the raw flour taste; the mixture should turn a pale blond and become slightly fragrant.

Add milk and cream

Gradually pour in 2 cups whole milk and 1 cup heavy cream while whisking to avoid lumps. Increase heat to medium-high and whisk until the mixture thickens and just begins to bubble, about 4–6 minutes. It should coat the back of a spoon.

Season

Reduce heat to low and whisk in 1 teaspoon dry mustard powder, 1 teaspoon ground black pepper, and 1 teaspoon kosher salt. Taste and adjust seasoning as needed.

Add cheeses

Remove the sauce from heat. Add 2 cups grated sharp cheddar, 1 cup grated white cheddar (or Monterey Jack), and 1 tablespoon grated Parmesan gradually, stirring gently until fully melted and the sauce is smooth. If the sauce feels too thick, stir in up to 1/4 cup of the reserved pasta water, 1 tablespoon at a time, until you reach a creamy consistency.

Combine pasta and sauce

Add the drained macaroni into the cheese sauce and fold gently until every piece is coated, adding an additional splash of reserved pasta water if necessary to loosen the sauce. Heat together over low heat for 1–2 minutes to meld flavors, stirring frequently to prevent sticking.

If you want a baked, crispy top: Preheat the oven to 375°F (190°C). Pour the mac and cheese into a lightly buttered 9x9-inch baking dish.

In a small bowl combine 3 tablespoons panko breadcrumbs, 1 tablespoon melted butter, and 1 teaspoon paprika. Sprinkle evenly over the surface of the mac and cheese.

Bake uncovered for 12–15 minutes until the topping is golden and the edges are bubbling. For an extra-browned top, place under the broiler 1–2 minutes — watch closely to prevent burning.

If not baking, simply transfer the mac and cheese to a serving bowl and serve immediately. Garnish with extra grated Parmesan or a pinch of paprika if desired.