Mac & Cheese Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add the 12 oz elbow macaroni and cook until 1–2 minutes shy of package instructions (usually 7–8 minutes for al dente). Stir occasionally to prevent sticking.

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

Make the roux

In a large saucepan or heavy skillet over medium heat, melt 4 tablespoons butter. Once melted and bubbling (but not browned), sprinkle in 4 tablespoons flour and whisk continuously for 1–2 minutes to cook the raw flour taste; the roux should be pale and slightly foamy but not dark.

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and begins to gently simmer, about 4–6 minutes. Reduce heat to low.

Season the sauce

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground mustard (if using), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon nutmeg (optional). Taste and adjust seasoning.

Add cheeses

Remove the sauce from heat. Add 3 cups sharp cheddar, 1 cup medium cheddar, and 1 cup Gruyère (if using) in small handfuls, stirring or whisking after each addition until fully melted and smooth. If the sauce seems too thick, add up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

Return the drained pasta to the large (now empty) pot or to the saucepan with the cheese sauce. Pour the cheese sauce over the pasta and gently fold to coat evenly. If needed, add more reserved pasta water (1–4 tablespoons) to loosen the mixture.

Taste and adjust salt and pepper. At this point the mac & cheese can be served stove-top for a creamy skillet version or baked for a browned topping.

Preheat the oven to 375°F (190°C). Transfer the sauced pasta to a buttered 9x13-inch baking dish or similar-sized casserole.

In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 cup grated Parmesan, 1 tablespoon chopped parsley, and 1/2 teaspoon paprika. Toss until crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the mac & cheese. Place the dish on a rimmed baking sheet to catch any spillover.

Bake uncovered until the topping is golden and the edges are bubbly, 20–25 minutes. For extra browning, broil 1–2 minutes while watching carefully.

Remove from oven and let rest 5–10 minutes before serving to set slightly.