Macaroni And Cheese Recipe
Make Macaroni And Cheese Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Cheese sauce
Topping (optional)
Method
Pasta
- 1
Boil pasta
Bring 4 cups water to a rolling boil in a large pot with 1 tsp salt. Add 3 cups elbow macaroni and cook uncovered, stirring occasionally, until just shy of al dente (about 7–8 minutes).
- 2
Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.
Cheese sauce
- 3
Make roux
In the same pot (or a saucepan) melt 4 tbs unsalted butter over medium heat until foaming but not browning (about 1–2 minutes). Add 3 tbs all-purpose flour and whisk constantly for 1–2 minutes to cook the flour and remove raw taste; mixture should become pale and slightly bubbly.
- 4
Add milk
Slowly pour in 2 cups whole milk while whisking to avoid lumps. Continue to cook and whisk over medium heat until sauce thickens and coats the back of a spoon, about 4–6 minutes. If sauce becomes too thick, stir in up to 1/2 cup reserved pasta water, a few tablespoons at a time, to reach desired consistency.
- 5
Season
Whisk in 1 tsp dry mustard (if using), 1 tsp Worcestershire sauce, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning as needed.
- 6
Add cheese
Remove the sauce from heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded mild cheddar or Monterey Jack, a handful at a time, stirring until melted and smooth. Do not boil after adding cheese to avoid grainy texture. If sauce seems too thick, add a tablespoon of reserved pasta water and stir.
- 7
Fold pasta into the cheese sauce, stirring gently until evenly coated. If necessary, warm briefly over low heat to combine (30–60 seconds).
Topping (optional) and Bake
- 8
Prep topping
Preheat oven to 350°F (175°C). In a small bowl, combine 1 cup panko breadcrumbs, 2 tbs melted unsalted butter, 2 tbs grated Parmesan, and 1 tbs chopped fresh parsley. Mix until crumbs are evenly coated.
- 9
Assemble
Transfer the cheesy pasta to a 9x9-inch baking dish (or similar). Sprinkle the breadcrumb mixture evenly over the top.
- 10
Bake
Bake in the preheated oven for 15–20 minutes, until the topping is golden brown and the edges are bubbling. For a crispier top, place under the broiler for 1–2 minutes, watching closely to avoid burning.
- 11
Let the dish rest for 5 minutes before serving to set the sauce. Garnish with additional chopped parsley if desired.