Classic Mac & Cheese Recipe

Bring a large pot of water (about 6 cups) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dry elbow macaroni and cook until just shy of al dente (about 1 minute less than the package directions). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside. Do not rinse.

Make the roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming, add 4 tablespoons all-purpose flour and whisk constantly for 1 to 2 minutes to cook the raw flour taste; mixture should be pale and slightly bubbling but not browned.

Gradually whisk in 2 cups whole milk and 1 cup half-and-half in a thin stream to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, whisking frequently, until the sauce starts to thicken and coats the back of a spoon, about 4–6 minutes.

Reduce heat to low. Whisk in 1 teaspoon fine sea salt, 1 teaspoon dry mustard, 1/2 teaspoon ground black pepper, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon cayenne (if using). Taste and adjust seasoning as needed. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach a looser consistency.

With the sauce off the heat (or on the lowest heat), add 3 cups shredded sharp cheddar a handful at a time, stirring or whisking after each addition so the cheese melts smoothly. Then stir in 1 cup shredded Gruyère and 1/2 cup grated Parmesan until fully incorporated and silky. Do not boil once cheese is added or the sauce can become grainy.

If the sauce seems too thick, whisk in 1–2 tablespoons of reserved pasta water until it reaches a creamy pouring consistency suitable for coating the pasta.

Fold the drained pasta into the cheese sauce in the saucepan (or transfer sauce to a large mixing bowl first). Stir gently to coat all noodles evenly. Taste and adjust salt and pepper.

If serving stovetop (creamy), transfer mac and cheese to a serving dish and sprinkle with half of the 1/2 cup Parmesan if desired. For a baked top, preheat oven to 375°F (190°C). Butter a 2-quart baking dish lightly and place the coated pasta into the dish.

Combine 3/4 cup panko breadcrumbs with 2 tablespoons melted butter and 1 teaspoon chopped fresh parsley (if using). Mix until crumbs are evenly moistened. Sprinkle breadcrumb mixture evenly over the pasta and finish with remaining Parmesan if you like.

Bake uncovered in the preheated oven until the topping is golden and the sauce is bubbling around the edges, about 18–22 minutes. For an extra golden top, broil 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 5–10 minutes before serving so sauce firms slightly. Garnish with extra chopped parsley if desired.