Mac & Cheese Recipe

1. Boil pasta

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tsp salt. Stir in 1 cup elbow macaroni and cook, uncovered, for 7–8 minutes until just al dente (slightly firmer than you want, as it will cook a bit more when mixed with sauce). Reserve 1/4 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

2. Make roux

In the same pot or a medium saucepan, melt 2 tbs unsalted butter over medium heat. When the butter is fully melted and foamy, sprinkle in 2 tbs all-purpose flour and whisk continuously for 1–1.5 minutes until the mixture is golden and has a slightly nutty aroma (this cooks out the raw flour taste).

3. Add milk and seasonings

Slowly pour in 1.5 cups whole milk while whisking constantly to avoid lumps. Continue to cook and whisk over medium heat until the mixture thickens and coats the back of a spoon, about 4–6 minutes. Stir in 1 tsp dry mustard powder, 1 tsp ground black pepper, 1/2 tsp salt, and 1/2 tsp Worcestershire sauce; taste and adjust seasoning if needed. If sauce becomes too thick, whisk in up to 2 tbs of the reserved pasta water to reach a creamy consistency.

4. Incorporate cheeses

Reduce heat to low. Remove the saucepan from direct heat for 30 seconds, then gradually add the cheeses: 1 cup grated sharp cheddar, 1/2 cup grated mild cheddar or Colby, and 1/4 cup finely grated Parmesan. Stir gently until all cheese is melted and the sauce is smooth and glossy. Keep the sauce warm on the lowest heat—do not boil once cheese is added or it may separate.

5. Add the drained elbow macaroni to the cheese sauce and stir until pasta is fully coated. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until you reach the desired creaminess. Adjust salt and pepper to taste. If you prefer a looser mac & cheese, add up to 1/4 cup more milk or reserved pasta water.

6. Prepare topping

Preheat the broiler (or oven to 400°F / 200°C if you prefer baking). In a small bowl, mix 1/4 cup breadcrumbs with 1 tbs melted butter and 1/4 tsp paprika until evenly moistened.

7. Finish under broiler (optional)

Transfer the mac & cheese to an oven-safe dish, sprinkle the breadcrumb mixture evenly over the top, and broil on high about 1–2 minutes until golden and crisp. Watch closely to avoid burning. Alternatively, bake at 400°F (200°C) for 8–10 minutes until topping is golden.

8. Spoon the mac & cheese into bowls or plates and serve immediately. Leftovers can be refrigerated in an airtight container for up to 3 days; gently reheat on the stove with a splash of milk to restore creaminess.