Mac + Cheese Recipe

Boil the pasta

Preheat a large pot with 4–6 quarts of water. Add 1 tablespoon kosher salt and bring to a rolling boil. Add 12 oz elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions, typically 7–8 minutes). Stir occasionally to prevent sticking.

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

Make the roux

In a medium wide saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming but not browned (about 1–2 minutes), sprinkle in 4 tablespoons all-purpose flour and whisk constantly. Cook the roux for 1.5–2 minutes until it smells slightly toasty and the raw flour taste is gone, but 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. Bring mixture to a gentle simmer, whisking frequently. Continue cooking until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Season and finish the base

Reduce heat to low. Whisk in 1 teaspoon dry mustard powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 3/4 teaspoon ground black pepper (reserve the remaining for finishing), and a pinch of nutmeg. Whisk until integrated.

Incorporate cheeses

Turn off the heat under the sauce. Add 2 ounces room-temperature cream cheese and whisk until smooth. Gradually stir in 3 cups grated sharp cheddar and 1 cup white cheddar, about 1/2 cup at a time, stirring until fully melted and smooth. If the sauce feels too thick, whisk in up to 1/2 cup of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Adjust seasoning

Stir in 1 teaspoon Worcestershire sauce and taste. Add salt to taste and the remaining black pepper as desired. Keep the sauce warm over the lowest heat, stirring occasionally so it doesn't separate.

Combine pasta and sauce

Preheat oven to 350°F (175°C). Transfer the drained pasta to a large mixing bowl or back into the pot off heat. Pour the warm cheese sauce over the pasta and gently fold until evenly coated. If the mixture seems dry, add up to 1/2 cup more reserved pasta water to loosen it.

Bake

Transfer the mac and cheese to a 9x13-inch (or similar) baking dish and smooth the top with a spatula. If using topping, proceed to the next step. Bake uncovered for 15–20 minutes until bubbly around the edges.

Prepare topping

In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted unsalted butter, 2 tablespoons grated Parmesan, 1 teaspoon chopped fresh parsley, and a pinch of smoked paprika. Toss until the crumbs are evenly coated.

Sprinkle the breadcrumb mixture evenly over the assembled mac and cheese before baking (or after 10 minutes of baking for a lighter crisp). Return to the oven and bake until topping is golden and crunchy, about 8–12 minutes extra. Let rest 5 minutes before serving.