Rustic Mac N Cheese Recipe
pasta, cheddar cheese sauce, breadcrumbs (add bacon, birria, or grilled chicken +7 | gf pasta +3)
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Ingredients
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Pasta & Base
Cheese Sauce
Breadcrumb Topping
Optional Add-ins
Method
Pasta & Base
Cook pasta
Bring 4 cups water and 1 tsp salt to a rolling boil in a medium pot. Add 1 cup elbow macaroni and cook until al dente according to package directions (usually 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Cheese Sauce
Make roux
In the same pot (or a medium saucepan) melt 3 tbs unsalted butter over medium heat. Add 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (cook off the raw flour taste but don't brown).
Add dairy
Slowly add 2 cups whole milk and 1/2 cup heavy cream in a thin stream while whisking constantly to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and coats the back of a spoon, about 4–6 minutes.
Season and finish sauce
Reduce heat to low. Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp ground black pepper, and 1/8 tsp ground nutmeg. If using, stir in 2 tbs cream cheese until smooth. Remove sauce from heat and stir in 2 cups sharp cheddar and 1 cup mild cheddar a handful at a time, stirring until fully melted and smooth. Taste and adjust salt as needed. If sauce is very thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.
Combine pasta and sauce
Add the drained pasta to the cheese sauce and fold gently until all noodles are coated. If using an optional add-in (bacon, grilled chicken, or birria), fold it in now so it warms through and distributes evenly.
Preheat oven to 375°F (190°C). In a small bowl mix 3/4 cup panko breadcrumbs with 2 tbs melted butter, 2 tbs grated Parmesan, 1 tbs chopped parsley, 1/8 tsp freshly ground black pepper, and 1/8 tsp smoked paprika (if using) until evenly moistened.
Transfer the sauced pasta into a lightly buttered 1-quart (or similar) baking dish, smoothing the top. Sprinkle breadcrumb mixture evenly over the top. Bake in preheated oven for 15–18 minutes, until the topping is golden and the edges of the mac are bubbling. For an extra-crispy top, broil on high for 1–2 minutes—watch carefully to prevent burning.
Remove from oven and let rest 5 minutes. Garnish with additional chopped parsley if desired and serve warm.