Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 3 cups elbow macaroni and cook uncovered, stirring occasionally, until just shy of al dente — about 1 to 2 minutes less than package directions (typically 7–8 minutes). Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter until foamy but not browned (about 1–2 minutes).

Add 3 tablespoons all-purpose flour and whisk continuously to form a paste (roux). Cook the roux for 1–2 minutes, whisking, to remove the raw flour taste but do not let it brown.

Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer; it will begin to thicken in 3–5 minutes. Reduce heat to low.

Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 teaspoon hot sauce (if using). Taste and adjust seasoning.

Remove the sauce from heat. Add 2 cups shredded sharp cheddar and 1 cup shredded Gruyère in two additions, stirring until melted and smooth after each addition. If the sauce seems too thick, whisk in up to 2–4 tablespoons reserved pasta water to reach a silky consistency.

Stir in 1 tablespoon finely grated Parmesan until incorporated.

If desired, adjust seasoning with more salt, pepper, or a few drops of hot sauce.

Return the drained pasta to the large pot or a baking/serving dish. Pour the cheese sauce over the pasta and gently fold until all pasta is evenly coated. If sauce needs thinning, add more reserved pasta water, 1 tablespoon at a time, until desired texture.

Taste and adjust seasoning. At this point you can serve immediately as stovetop mac & cheese or proceed to the baked topping step.

Preheat the oven to 375°F (190°C) if you will bake. In a small bowl combine 3 tablespoons panko breadcrumbs, 1 tablespoon melted butter, 1 teaspoon paprika and 1 teaspoon chopped fresh parsley. Stir until crumbs are evenly moistened.

Transfer the sauced pasta to a 2-quart (approx.) baking dish, sprinkle the breadcrumb mixture evenly over the top and, if desired, grate a little extra Parmesan over it.

Bake for 12–15 minutes, until the topping is golden and the edges bubble. For a deeper brown, broil 1–2 minutes while watching carefully.

Remove from oven and let rest 5 minutes before serving.