Method

Pasta & Cheese Base

Cook the pasta

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 according to package directions (usually 7–8 minutes). Stir occasionally to prevent sticking. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Warm milk and cream

In a medium saucepan over low heat, combine 2 cups whole milk and 1 cup heavy cream. Warm until it begins to steam but does not boil. Keep warm on low heat while you make the roux.

Roux & Seasoning

Make the roux

In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt 4 tablespoons unsalted butter. Once melted and foaming, add 4 tablespoons all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture smells slightly nutty and is pale golden (this cooks out the raw flour taste).

Build the béchamel

Slowly whisk about 1/2 cup of the warm milk/cream mixture into the roux to loosen it, then continue whisking and gradually add the remaining warm milk and cream in a steady stream. Whisk constantly to avoid lumps. Bring the mixture to a gentle simmer — it should thicken slightly to coat the back of a spoon in 4–6 minutes.

Season the sauce

Reduce heat to low. Stir in 1 teaspoon dry mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ground black pepper. Taste and add 1 teaspoon salt, 1 teaspoon Worcestershire sauce (optional), and 1 teaspoon hot sauce (optional) if desired. Simmer gently for 1 minute to meld flavors.

Add cream cheese

Whisk in 4 ounces softened cream cheese until fully incorporated and smooth. If the sauce seems too thick, whisk in up to 1/4 cup reserved pasta water to reach a slightly loose, creamy consistency.

Add cheeses

Turn heat to very low. Remove the saucepan from direct high heat to prevent cheese from getting grainy. Gradually add 3 cups freshly grated sharp cheddar and 1 cup mild cheddar, handful by handful, stirring after each addition until melted and smooth. If the sauce tightens or becomes grainy, add 1–2 tablespoons reserved pasta water and stir until smooth.

Combine with pasta

Add the drained al dente macaroni to the cheese sauce and gently fold until every piece is coated. If the sauce is thicker than you like, stir in up to the reserved 1/2 cup pasta water a tablespoon at a time to loosen. Adjust seasoning to taste.

Topping (optional) & Bake

Prepare topping

If using the topping, preheat the oven to 375°F (190°C). In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated parmesan, and 1 tablespoon chopped fresh parsley. Toss until the crumbs are evenly moistened.

Assemble and bake

Transfer mac and cheese to a 9x13-inch baking dish (or equivalent). Evenly sprinkle the panko mixture over the top. Bake in the preheated oven for 18–22 minutes until the topping is golden and the edges are bubbling. For an extra-crispy top, place under the broiler 1–2 minutes — watch closely to avoid burning.

Finish and serve

Remove from oven and let rest 5 minutes. Sprinkle with additional chopped parsley if desired. Serve warm.

Tasty Mac N Cheese Recipe