Creamy Mac N' Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until just al dente according to package directions (usually 7–8 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbsp unsalted butter. Add 1.5 tbsp all-purpose flour and whisk continuously for 1–2 minutes until mixture is bubbly and the raw flour smell is gone, but do not let it brown.

Add milk

Slowly pour in 2 cups whole milk and 1/2 cup heavy cream while whisking to prevent lumps. Continue to cook, whisking occasionally, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Season and finish

Reduce heat to low. Whisk in 1/2 tsp mustard powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp Worcestershire sauce, 1/2 tsp freshly ground black pepper, and 3/4 tsp fine sea salt. Add 2 oz softened cream cheese and whisk until smooth and fully incorporated.

Add cheeses

Remove the pan from heat. Gradually stir in 2 cups shredded sharp cheddar and 1 cup shredded mild cheddar a handful at a time, stirring until melted and smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until you reach a creamy, pourable consistency.

Taste and adjust seasoning for salt and pepper as needed.

Combine sauce and pasta: Add the drained pasta to the sauce and gently fold to coat evenly. If needed, warm briefly over low heat while stirring to marry the sauce and pasta (30–60 seconds).

Preheat the broiler to high (or oven to 425°F / 220°C if you prefer baking). In a small bowl, mix 1/2 cup panko breadcrumbs with 2 tbsp grated Parmesan, 1 tbsp melted butter, and 1 tbsp chopped parsley (optional) until moistened.

Transfer the mac n' cheese to an ovenproof baking dish (about 8x8 inch). Sprinkle the breadcrumb mixture evenly over the top.

Broil 2–3 inches from the heat for 1–3 minutes until the topping is golden brown and crisp. Watch closely to avoid burning. Alternatively, bake at 425°F (220°C) for 10–12 minutes to achieve a golden topping.

Remove from oven and let rest for 3–5 minutes before serving to set slightly. Garnish with additional chopped parsley if desired.