Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook 1–2 minutes less than package instructions until very al dente (firm). Reserve 1 cup pasta cooking water, then drain and set aside.

Make roux

In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook, whisking constantly, for 1½–2 minutes until bubbly and slightly golden (do not brown).

Add dairy

Slowly whisk in the milk and heavy cream in a steady stream to avoid lumps. Continue whisking until the mixture thickens and begins to simmer, about 4–6 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in the cream cheese until melted and smooth. Add Dijon mustard, Worcestershire, kosher salt, black pepper and cayenne. Remove from heat and stir in shredded cheddar and Gruyère in batches until melted and smooth. If sauce is too thick, stir in up to ¾ cup reserved pasta water, a few tablespoons at a time, until you reach a silky, slightly thick sauce.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and gently fold until evenly coated. Taste and adjust seasoning with more salt/pepper or a splash of pasta water to loosen if needed. Keep warm while preparing the topping and preheat oven to 375°F (190°C).

Toast panko and cook jalapeños

In a medium skillet over medium heat, melt 3 tablespoons butter. Add the diced jalapeños and sauté 1–2 minutes until softened but not browned. Add the panko breadcrumbs and cook, stirring frequently, until breadcrumbs are golden and crisp, about 4–6 minutes.

Finish crumb mix

Remove from heat and stir in grated Parmesan, chopped cilantro, lime zest, smoked paprika and ½ teaspoon salt. Taste and adjust — add more lime zest or a pinch more salt if needed. Let the crumb mixture cool slightly (it will crisp more as it cools).

Assemble

Transfer the mac & cheese to a lightly buttered 9x13-inch (or equivalent) baking dish, smoothing the top. Evenly sprinkle the jalapeño-parmesan panko crumb over the surface.

Bake

Bake in the preheated 375°F (190°C) oven uncovered for 18–22 minutes until sauce is bubbly and topping is golden. For an extra-crispy top, broil on high for 1–2 minutes watching carefully to avoid burning.

Garnish & serve

Remove from oven and let rest 5 minutes. Garnish with thin jalapeño slices and chopped chives or cilantro. Serve with lime wedges for squeezing right before eating.