Classic Mac & Cheese Recipe

Boil pasta

Bring 3 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 3 cups elbow macaroni and cook until very al dente — about 6 to 7 minutes (pasta will finish cooking in the oven). Stir occasionally to prevent sticking.

Drain pasta in a colander and set aside. Do not rinse; reserve about 1/4 cup of the starchy pasta water if desired to adjust sauce consistency later.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming but not browned, sprinkle in 4 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes until the raw flour smell is gone and the mixture is lightly golden (this cooks out the flour).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1 cup heavy cream in two additions, whisking constantly to avoid lumps. Increase heat slightly and bring the mixture to a gentle simmer; whisk until the sauce thickens and coats the back of a spoon, about 4 to 6 minutes.

Season sauce

Reduce heat to low. Stir in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and 1 teaspoon salt. Taste and adjust seasoning as needed. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water to loosen.

Melt cheeses into sauce

Remove the sauce from heat. Add 2 cups grated sharp cheddar and 1 cup grated Gruyère in two additions, stirring briskly after each addition until fully melted and smooth. Stir in 1 tablespoon finely grated Parmesan. Keep the sauce warm; do not boil once the cheese is added or the sauce may break.

Preheat the oven to 375°F (190°C). Butter a 2-quart baking dish or spray with nonstick spray.

Combine drained pasta and cheese sauce in a large mixing bowl (or directly in the baking dish) and mix until pasta is evenly coated. Taste and adjust salt/pepper.

Pour the mac and cheese into the prepared baking dish and spread into an even layer.

Prepare breadcrumb topping

In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and 1 teaspoon paprika. Stir until crumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese. If you prefer no topping, skip this step.

Bake uncovered in the preheated oven for 20 to 25 minutes, until the topping is golden and the sauce is bubbling at the edges. For an extra-browned top, place under the broiler for 1 to 2 minutes watching carefully.

Remove from oven and let rest 5 to 10 minutes to set. Garnish with 1 tablespoon chopped fresh parsley if desired, then serve warm.