Macaroni & Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until just al dente (about 7–8 minutes; check package instructions). Stir occasionally to prevent sticking.

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

Make the roux

In a large heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once butter is foaming but not browned, add 4 tablespoons all-purpose flour. Whisk continuously for 1–2 minutes to cook the flour but do not allow it to brown.

Add milk and cream

Slowly whisk in 3 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer while whisking frequently until it thickens enough to coat the back of a spoon (about 5–7 minutes).

Season the sauce

Reduce heat to low and whisk in 1 teaspoon salt, 1 teaspoon dry mustard powder, 3/4 teaspoon ground black pepper, and 1/2 teaspoon hot sauce. Taste and adjust seasoning if needed.

Finish with cheese

Remove the sauce from the heat. Add cheeses in batches: first 3 cups grated sharp cheddar, then 1 cup Gruyère (or white cheddar), and finally 1/2 cup grated Parmesan. Stir each addition until fully melted and smooth. If the sauce is too thick, whisk in up to 1/2 cup of the reserved pasta water, a few tablespoons at a time, until you reach a creamy consistency.

Return the drained pasta to the pot or transfer to a large mixing bowl. Pour the cheese sauce over the pasta and gently fold with a spatula until evenly coated. If needed, add additional reserved pasta water (1–2 tablespoons) to loosen the sauce so it clings to the pasta.

Taste and adjust seasoning with salt and pepper if necessary.

Preheat the oven to 375°F (190°C). Transfer the coated pasta to a greased 9x13-inch baking dish, smoothing the top.

In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 teaspoon paprika, and 1 tablespoon chopped parsley. Sprinkle evenly over the macaroni and cheese.

Bake in the preheated oven for 18–22 minutes until the topping is golden and the edges are bubbly. For a browner top, broil on high for 1–2 minutes while watching carefully.

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