Mac & Cheese Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until 1 minute shy of package al dente (typically 7-8 minutes). Reserve 1 cup of pasta cooking water, then drain and set aside.

Make roux

In a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in 4 tablespoons flour and cook, whisking constantly, for 1-2 minutes until bubbling and lightly golden (this removes raw flour taste).

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, adding a little at a time to avoid lumps. Continue whisking until the mixture thickens and simmers gently, about 4-5 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth. Stir in 2 cups mild cheddar and 1 cup sharp cheddar, a handful at a time, until fully melted and smooth. Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and a pinch of grated nutmeg. Taste and adjust seasoning with additional salt or pepper if needed. If sauce is too thick, whisk in reserved pasta water 1/4 cup at a time until desired consistency.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and stir gently to coat evenly. Keep warm over the lowest heat for 1-2 minutes, stirring, then remove from heat.

Preheat broiler to high (if using broiler) or oven to 375°F (190°C) if baking. In a small bowl combine 3 tablespoons panko, 2 tablespoons grated Parmesan, 1 tablespoon melted butter, and 1 teaspoon chopped parsley. Stir until crumbs are evenly moistened. Sprinkle evenly over the mac & cheese. Broil 1-2 minutes until golden and crisp, watching closely to avoid burning. Or bake 10-12 minutes until topping is golden.

Grilled chicken

Pat 1 boneless skinless chicken breast dry and season both sides with 1 teaspoon salt and 1 teaspoon black pepper. Lightly brush with 1 teaspoon olive oil. Preheat a grill or grill pan over medium-high heat. Grill chicken 4-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Allow to rest 5 minutes, then slice thinly. Arrange slices over portions of mac & cheese.

Tempura chicken

If customer requests tempura-style chicken, heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Prepare tempura batter per package instructions (about 1 serving). Cut chicken breast into strips, dredge lightly in flour, dip into batter, and fry in batches for 3-4 minutes until crisp and golden and internal temp reaches 165°F (74°C). Drain on paper towels and serve atop mac & cheese.

Fresh broccoli

For added broccoli, steam or blanch 1 cup fresh broccoli florets: bring a pot of water to boil and add a pinch of salt. Blanch florets 2-3 minutes until bright green and just tender, then transfer to ice water to stop cooking and drain. Gently fold broccoli into the finished mac & cheese or arrange on top before serving.