Macaroni & Cheese Recipe

Fill a large pot with 4 cups water and bring to a rolling boil over high heat. Add 1 tablespoon salt to the boiling water.

Add 3 cups elbow macaroni and cook, stirring occasionally, until just shy of al dente (about 7–8 minutes; check package instructions), because it will continue cooking in the oven or sauce.

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

Make the roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture is bubbly and pale golden (this cooks out the raw flour taste).

Gradually whisk in 2 cups whole milk, a splash at a time at first to make a smooth paste, then steady stream. Continue whisking until the mixture is smooth.

Bring the sauce to a gentle simmer over medium-low heat, whisking frequently, and cook until it thickens enough to coat the back of a spoon, about 4–6 minutes.

Stir in 1 teaspoon dry mustard, 1 teaspoon paprika, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt and 1 teaspoon black pepper. Taste and adjust seasoning as needed.

Remove the sauce from the heat. Gradually add 2 cups shredded sharp cheddar and 1 cup shredded Gruyère (or mozzarella), one handful at a time, stirring after each addition until fully melted and smooth. If the sauce seems too thick, whisk in up to 1/4 to 1/2 cup reserved pasta water to loosen to desired consistency.

Stir in 1 tablespoon finely grated Parmesan for extra savory depth. Reserve 1/4 cup of the cheese sauce for the topping if baking (optional).

Fold the drained macaroni into the cheese sauce until evenly coated. Taste and adjust salt and pepper if necessary.

If you want a baked, crunchy top: Preheat oven to 350°F (175°C). Transfer the macaroni and cheese to a 2-quart baking dish or individual ramekins.

In a small bowl, combine 1 cup panko breadcrumbs with 2 tablespoons melted butter, 1 teaspoon chopped fresh parsley and 1/4 teaspoon salt. Toss to combine. Sprinkle evenly over the pasta. Optionally dot the surface with the reserved 1/4 cup cheese sauce for extra creaminess on top.

Bake uncovered until the topping is golden and the edges are bubbly, about 20–25 minutes. For a browned top, finish under the broiler for 1–2 minutes, watching closely.

If you prefer stovetop mac & cheese (no bake): Return the pot with coated macaroni to low heat and cook gently 2–3 minutes until heated through and saucy. Serve immediately.

Garnish with an extra sprinkle of Parmesan and chopped parsley before serving.