Macaroni & Cheese Recipe

Cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the pasta. Cook until just shy of al dente according to package directions (usually 1–2 minutes less than recommended). Drain well and set aside.

Make a roux

While pasta cooks, melt 4 tablespoons unsalted butter in a large heavy-bottomed saucepan over medium heat. Once melted and foaming, sprinkle in 1 tablespoon flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the paste is bubbling but not browning.

Add dairy

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, pouring slowly and whisking to eliminate lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently until it thickens slightly (about 3–5 minutes).

Season the sauce

Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and 1/4 teaspoon ground mustard (if using). Taste and add salt to taste — start with 1/2 teaspoon and adjust as needed. Keep sauce over low heat.

Melt cheese into sauce

Remove the saucepan from direct heat. Gradually add 3 cups shredded sharp cheddar and 1 cup shredded Gruyère, a handful at a time, stirring until each addition melts and the sauce becomes smooth and glossy. If needed, return to very low heat and stir until fully combined; avoid boiling.

Combine pasta and sauce

Fold the drained pasta into the cheese sauce until thoroughly coated. Taste and adjust seasoning. If the mixture seems very thick, stir in 2–4 tablespoons milk to loosen. Transfer the cheesy pasta into a buttered 9x13-inch (or equivalent) baking dish. If using, sprinkle 1/2 cup extra shredded cheddar evenly over the top for a cheesier finish.

In a medium bowl, combine 1 cup panko breadcrumbs, 3 tablespoons melted butter, 1/4 cup grated Parmesan, 1 tablespoon chopped parsley (optional), 1/4 teaspoon smoked paprika (optional), and 1/4 teaspoon fine sea salt. Mix until the crumbs are evenly moistened and evenly coated with butter.

Evenly sprinkle the breadcrumb mixture over the top of the filled baking dish, pressing lightly so the crumbs adhere to the cheese layer. The butter will help the crumbs brown and become crisp in the oven.

Place the baking dish in the preheated 375°F (190°C) oven and bake uncovered for 20–25 minutes, or until the topping is golden brown and the sauce is bubbly at the edges. For a deeper golden top, broil on high for 1–2 minutes watching very closely to avoid burning.

Remove from the oven and let rest 5–10 minutes. This helps the sauce set slightly for cleaner servings. Garnish with an extra sprinkle of chopped parsley if desired, then serve warm.