Macaroni And Cheese Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package instructions), about 6–7 minutes. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Make roux

In the same (clean) medium saucepan or a separate heavy-bottomed saucepan, melt 3 tablespoons unsalted butter over medium heat. Once melted and foaming, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture smells slightly toasty but not browned. This cooks out the raw flour taste.

Add milk

Gradually whisk in 2 cups whole milk, adding it in small splashes at first to prevent lumps. Continue whisking until smooth. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 4–6 minutes.

Season sauce

Lower heat to medium-low and whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Add cheese

Remove the sauce from the heat. Gradually stir in 2 cups shredded sharp cheddar and 1 cup shredded gruyère or mozzarella, a handful at a time, stirring until melted and smooth. If the sauce seems too thick, whisk in up to 1/2 cup of the reserved pasta cooking water a tablespoon at a time until desired consistency is reached.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and gently fold until the pasta is evenly coated. Taste and adjust salt and pepper if necessary.

Prepare topping

If using the topping, combine 1 cup panko breadcrumbs, 2 tablespoons melted unsalted butter, and 2 tablespoons grated Parmesan in a small bowl until the crumbs are evenly moistened.

Assemble

Preheat the oven to 375°F (190°C). Transfer the macaroni and cheese into a 9x9-inch or similar baking dish, spreading it into an even layer. Sprinkle the breadcrumb mixture evenly over the top.

Bake

Bake in the preheated oven for 15–20 minutes until the topping is golden and the sauce is bubbling around the edges. For a browner top, broil on high for 1–2 minutes—watch carefully to avoid burning.

Serve

Remove from oven and let rest for 5 minutes before serving. Spoon into bowls or onto plates and serve hot.