Best Ever Mac & Cheese Recipe

Preheat your oven to 375°F (190°C) if you plan to bake with the topping; otherwise baking is optional. Bring a large pot of water to a rolling boil and add 1/2 tsp salt. Add 1.5 cups elbow macaroni and cook according to package directions until just shy of al dente (about 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbs unsalted butter. Once foaming and bubbling but not browned, add 4 tbs all-purpose flour. Whisk continuously for 1.5–2 minutes until the mixture turns a pale golden color and the raw flour scent is gone (do not let it brown).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, adding a little at a time to avoid lumps. Continue whisking until smooth. Bring the sauce to a gentle simmer, reduce heat to low, and cook for 3–4 minutes, whisking frequently, until it thickens enough to coat the back of a spoon.

Season and finish sauce

Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp ground black pepper, and 1/8 tsp ground nutmeg. Taste and add salt to your preference (start with 1/2 tsp and adjust). Remove the sauce from heat.

Melt in cheeses

Working off the heat (or on the lowest burner), add 2 cups sharp cheddar and 1 cup Gruyère a handful at a time, stirring until melted and fully incorporated. Finally stir in 1/2 cup grated Parmesan. If the sauce becomes too thick, whisk in up to the reserved 1/2 cup pasta water 1–2 tbs at a time until you reach a smooth, creamy consistency.

Fold the drained pasta into the cheese sauce until evenly coated. If serving immediately and you like it extra creamy, serve from the pot. For a baked finish: transfer the mac & cheese to a lightly buttered 8x8-inch (or similar) baking dish, smoothing the top.

In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tbs melted butter, 1 tbsp chopped parsley, 1/4 tsp smoked paprika (if using), and 2 tbs extra grated Parmesan. Stir until the crumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the mac & cheese. Bake at 375°F (190°C) for 18–22 minutes until bubbly and the topping is golden. For extra browning, place under a broiler 1–2 minutes—watch closely to avoid burning.

Let the dish rest for 5 minutes before serving to set slightly.