Creamy Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt.

Add 12 oz elbow macaroni and cook uncovered until just shy of al dente according to package instructions (usually 1–2 minutes less than recommended). Stir occasionally to prevent sticking.

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

Make the roux

In the same large pot (or a separate medium saucepan) melt 4 tablespoons unsalted butter over medium heat until foaming but not browned.

Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the mixture is bubbly and pale golden (do not let it brown).

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 bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes).

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of ground nutmeg. Taste and adjust seasoning.

Finish with cheese

Remove the sauce from heat. Gradually add 3 cups shredded sharp cheddar and 1 cup shredded Gruyère (if using), a handful at a time, stirring until each addition melts and the sauce is smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

If the sauce has any small lumps, strain it through a fine-mesh sieve back into the pot and re-warm gently.

Return the drained pasta to the pot with the cheese sauce. Stir gently to fully coat the macaroni. If needed, add a splash of reserved pasta water to loosen the sauce so it clings to the pasta.

Taste and adjust seasoning with additional salt and pepper if necessary.

For stovetop mac & cheese: Serve immediately, garnished with chopped fresh parsley.

For baked mac & cheese: Preheat the oven to 375°F (190°C). Transfer the sauced pasta to a lightly buttered 9x9-inch (or similar) baking dish.

In a small bowl, combine 3 tablespoons Panko breadcrumbs, 1 tablespoon melted butter, and 2 tablespoons grated Parmesan (if using). Sprinkle evenly over the pasta.

Bake uncovered for 15–20 minutes until topping is golden and sauce is bubbling around the edges. For extra browning, place under the broiler 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 5 minutes. Garnish with chopped parsley and serve.