Mac & Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt.

Add 12 oz elbow macaroni and cook until very al dente (about 1–2 minutes less than package instructions). Stir occasionally to prevent sticking.

Reserve 3/4 cup of the pasta cooking water, then drain the pasta and set aside.

In a medium heavy-bottomed saucepan over medium heat, melt 3 tbsp unsalted butter until foaming but not browned.

Sprinkle 3 tbsp all-purpose flour over the melted butter and whisk constantly to form a roux. Cook 1–2 minutes until the raw flour smell disappears but the roux remains pale.

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, adding a little at a time to keep the mixture smooth.

Continue to whisk and bring the mixture to a gentle simmer. Cook, whisking, until it thickens enough to coat the back of a spoon (about 4–6 minutes).

Stir in 1 tsp Dijon mustard, 1 tsp ground black pepper, and a pinch of freshly grated nutmeg (if using). Taste and adjust seasoning with fine sea salt as needed.

Lower the heat to low. Add the cheeses in two additions: first stir in 1.5 cups shredded mature cheddar until melted and smooth, then add 1 cup shredded Gruyère and 1 cup shredded fontina, stirring until all cheese is fully melted and the sauce is silky. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

Add the drained pasta to the cheese sauce and toss gently to coat. If needed, add more reserved pasta water (up to the remaining amount) to loosen the sauce so it clings to the pasta without being soupy.

Taste and adjust seasoning with salt and pepper.

Transfer the mac & cheese to a lightly buttered 8x8-inch baking dish or an equivalent ovenproof dish, spreading into an even layer.

Preheat the oven broiler to high (or oven to 425°F / 220°C if you prefer a gentler bake).

In a small bowl, combine 3 tbsp panko breadcrumbs with 1 tbsp melted butter and 1 tsp everything bagel seasoning until crumbs are evenly coated.

Sprinkle the breadcrumb mixture evenly over the mac & cheese.

Place the dish under the broiler for 2–4 minutes, watching closely, until the topping is golden and crisp. If using a 425°F oven, bake 10–12 minutes until bubbling and the topping is golden.

Remove the mac & cheese from the oven and let rest 3–5 minutes to set.

Sprinkle 1 tbsp chopped fresh chives or parsley over the top if desired.

Serve hot.