Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 1.5 cups elbow macaroni and cook according to package directions minus 1 minute for slightly firm pasta (usually 7–8 minutes total). Stir occasionally to prevent sticking.

Reserve 1/3 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

Make a roux

In the same pot (or a medium saucepan) melt 2 tablespoons unsalted butter over medium heat. When the butter foams and before it browns, sprinkle in 2 tablespoons all-purpose flour. Whisk constantly for 1 to 1½ minutes until the raw flour taste cooks out and the mixture is pale and slightly nutty but not browned.

Gradually whisk in 1½ cups whole milk, adding a little at a time to prevent lumps. Bring the mixture to a gentle simmer, whisking, until it thickens enough to coat the back of a spoon, about 3–5 minutes.

Stir in 1/2 teaspoon dry mustard, 1/2 teaspoon Worcestershire sauce, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch (1/8 teaspoon) nutmeg. Taste and adjust seasoning as needed.

Lower heat to low. Remove the sauce from the heat for 30 seconds to cool slightly (this helps prevent grainy cheese).

Gradually add the cheeses: stir in 1½ cups shredded sharp cheddar and 1/2 cup shredded Gruyère (or mild cheddar) a small handful at a time, stirring until each addition melts and produces a smooth sauce. If the sauce seems too thick, whisk in up to the reserved 1/3 cup pasta water a tablespoon at a time until desired consistency is reached. Stir in 2 tablespoons grated Parmesan if using.

Return the drained pasta to the pot with the cheese sauce. Toss gently over low heat for 1–2 minutes until the pasta is evenly coated and heated through. If sauce needs thinning, add a splash of reserved pasta water or milk. Taste and adjust salt/pepper.

If you want a baked, crispy top: Preheat oven to 375°F (190°C). Transfer the mac & cheese to an oven-safe baking dish (about 8x8 or similar).

In a small bowl combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, and 1/4 teaspoon paprika. Sprinkle evenly over the mac & cheese and top with a little extra grated Parmesan if desired.

Bake uncovered for 12–15 minutes until the topping is golden and the edges are bubbling. Alternatively, broil for 1–2 minutes watching closely to avoid burning.

If not using a topping, simply serve immediately from the pot. Garnish with an extra sprinkle of Parmesan or a pinch of paprika if desired.