Mac N Cheese Recipe

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook according to package directions until just al dente (usually 7–9 minutes). Stir occasionally to prevent sticking.

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

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming but not browned, sprinkle in 4 tablespoons all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture is pale golden and smells slightly toasty. This cooks out the raw flour taste.

Add milk

Slowly whisk in 2 cups whole milk and 1 cup half-and-half (or cream) a little at a time to avoid lumps. Continue whisking until smooth.

Bring the mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens enough to coat the back of a spoon, about 4–6 minutes.

Stir in 1 teaspoon dry mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon hot sauce (if using), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Add cheese

Remove the sauce from the heat. Add 3 cups grated sharp cheddar and 1 cup grated Gruyère (or mozzarella) in small handfuls, stirring after each addition until melted and smooth. If the sauce seems too thick, whisk in up to the reserved 1/2 cup pasta water 1–2 tablespoons at a time until you reach a creamy consistency.

Fold the drained al dente pasta into the cheese sauce until evenly coated.

Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish or a 2-quart casserole dish.

Pour the mac and cheese into the prepared dish and smooth the top.

In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 cup grated Parmesan, and 1 tablespoon chopped parsley. Sprinkle the breadcrumb mixture evenly over the mac and cheese.

Bake uncovered for 18–22 minutes until the topping is golden and the sauce is bubbling around the edges. For a crisper top, broil 1–2 minutes, watching closely to avoid burning.

Remove from the oven and let rest 5 minutes before serving to allow the sauce to set slightly.

If you prefer not to bake, after folding pasta into the sauce, transfer to a serving bowl and top with a scattering of remaining grated cheddar and optional breadcrumbs (toasted separately). Serve immediately.