Mac 'n' Cheese Recipe

Cook pasta

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

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture bubbles and smells slightly nutty but does not 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 whisk constantly until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Season sauce

Reduce heat to low and whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and 1 teaspoon fine sea salt. Taste and adjust seasoning; add a splash of reserved pasta water (1–2 tablespoons) if sauce seems too thick.

Incorporate cheeses

Remove the sauce from heat. Add 3 cups shredded sharp cheddar, 1 cup shredded Gruyère, and 1 tablespoon finely grated Parmesan in small handfuls, stirring after each addition until fully melted and smooth. If sauce becomes grainy or too thick, stir in up to 1/2 cup reserved pasta water to loosen.

Combine pasta and sauce

Preheat oven to 375°F (190°C) if baking. In a large mixing bowl or the drained pot, toss the cooked pasta with the cheese sauce until evenly coated. If serving stovetop, proceed to serving. For baked mac 'n' cheese, transfer the mixture to a 9x13-inch (or similar) baking dish, smoothing the top.

Prepare topping

If using topping, mix 3 tablespoons panko breadcrumbs with 1 tablespoon melted butter and 1 teaspoon smoked paprika until evenly coated. Sprinkle evenly over the top of the assembled mac.

Bake until bubbly

Bake in the preheated 375°F oven until the topping is golden and the edges are bubbly, 20–25 minutes. Let rest 5 minutes before serving.

Scoop portions onto plates or bowls and serve hot. Optionally garnish with a light dusting of extra grated Parmesan or a pinch of smoked paprika. Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or in the oven with a splash of milk.