Mac & Cheese Recipe

Boil the pasta

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt and the 3 cups elbow macaroni. Cook uncovered, stirring occasionally, until the pasta is just al dente (about 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In the same pot (or a separate medium saucepan) melt 3 tablespoons unsalted butter over medium heat. Once melted and foamy, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is lightly golden and the raw flour smell is gone (this is the roux).

Add milk and seasonings

Gradually whisk in 2 cups whole milk, about 1/4 cup at a time at first to avoid lumps, then continue whisking until smooth. Cook the sauce over medium-low heat, stirring frequently, until it thickens and coats the back of a spoon, about 5–7 minutes. Whisk in 1 teaspoon dry mustard powder, 1 teaspoon ground black pepper, 1/2 teaspoon salt (adjust later), and 1 teaspoon hot sauce if using.

Finish the cheese sauce

Remove the sauce from the heat. Add 3 cups shredded sharp cheddar and 1 cup shredded gruyère or fontina a handful at a time, stirring until melted and smooth after each addition. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, to reach a creamy consistency. Taste and adjust seasoning with additional salt or pepper if needed.

Combine pasta and sauce

Return the drained macaroni to the pot with the cheese sauce and gently stir until all pasta is evenly coated. If you prefer a slightly looser mac & cheese, stir in a little more reserved pasta water or milk (up to 1/4 cup).

Preheat the broiler to high (or oven to 400°F / 200°C for baking). In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley. Stir until the crumbs are evenly moistened.

If you want a stovetop creamy mac & cheese, simply sprinkle the topping on before serving. For a baked/crispy top: transfer the macaroni and cheese to a shallow baking dish (about 8x8 or similar), evenly sprinkle the panko mixture over the surface, and broil 3–4 inches from the heat for 2–4 minutes until the topping is golden and crisp. Watch carefully to avoid burning. Alternatively, bake at 400°F (200°C) for 10–12 minutes until bubbling and golden.

Remove from the oven or broiler and let rest 3–5 minutes. Garnish with additional chopped parsley if desired, then serve hot.