Mac & Cheese Recipe

Preheat a large pot of water and bring to a rolling boil. Add 1 tablespoon salt and the 2 cups of elbow macaroni. Cook until just al dente according to package instructions (usually 7–8 minutes), stirring occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

Make the roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and foaming, add 3 tablespoons flour and whisk constantly for about 1–2 minutes until the mixture is bubbling and lightly golden (this cooks out the raw flour taste).

Add milk and seasonings

Slowly whisk in 2 cups whole milk, a little at a time, smoothing out lumps. Continue to cook, whisking frequently, until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Stir in 1 teaspoon dry mustard, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon hot sauce (if using). Taste and adjust salt and pepper — start with a pinch of salt and a few grinds of black pepper.

Lower the heat to low. Remove the pan from the heat for 30 seconds, then add the shredded cheeses in small handfuls (2 cups sharp cheddar and 1 cup gruyère/fontina), stirring gently until melted and smooth. If the sauce seems too thick, whisk in up to 1/4–1/2 cup of the reserved pasta water, 1 tablespoon at a time, until you reach a creamy consistency.

Taste and adjust seasoning (salt, pepper, a drop more Worcestershire or hot sauce) as desired.

Fold the drained al dente pasta into the cheese sauce until evenly coated. If serving immediately as stovetop mac & cheese, transfer to bowls and serve hot.

If you want a baked, crispy top, preheat the oven to 375°F (190°C). Transfer the sauced pasta to a 1.5–2 quart baking dish and smooth the top.

In a small bowl, combine 1/2 cup panko, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley. Sprinkle evenly over the mac & cheese.

Bake uncovered until the topping is golden and the sauce is bubbly around the edges, about 15–20 minutes. For extra browning, broil 1–2 minutes while watching closely.

Remove from oven and let rest 5 minutes before serving to set slightly. Serve warm.