Penne Mac & Cheese Recipe

Bring 12 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 1 lb penne and cook until just al dente according to package directions (usually 9–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make the roux and base

In a large, heavy-bottomed saucepan over medium heat, melt 4 tablespoons butter. Add 1 tablespoon flour and whisk constantly for 1–1½ minutes until the raw flour smell cooks off and the mixture is bubbly but not browned.

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes).

Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon hot sauce, and 1/2 teaspoon ground black pepper. Taste and season with kosher salt as needed (start with 1/4 teaspoon and add to taste). If sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Lower heat to low. Add 3 cups shredded sharp cheddar, 1 cup shredded Gruyère, and 1/2 cup grated Parmesan in small handfuls, stirring after each addition until fully melted and smooth. Do not let the sauce boil once cheese has been added—just maintain low heat and gentle stirring.

If sauce becomes grainy or too thick, whisk in 1–2 tablespoons reserved pasta water at a time until smooth.

Add the drained penne to the cheese sauce and gently fold to coat evenly. If needed, add up to the remaining reserved pasta water to loosen the mixture so it coats pasta smoothly.

If making a crisp topping, preheat the broiler to high or oven to 425°F (220°C). In a small bowl, combine 3/4 cup panko, 1 tablespoon melted butter, 1 teaspoon chopped fresh parsley, and 1/4 teaspoon smoked paprika. Mix until crumbs are evenly moistened.

Transfer the coated penne and cheese to a 9x13-inch baking dish (or an ovenproof skillet). Evenly sprinkle the panko mixture over the top.

For a baked crisp top: bake at 425°F (220°C) for 10–12 minutes until bubbling and golden. For a quick broil: place under broiler 2–4 minutes, watching carefully, until the topping is golden brown. Remove when bubbling and crisp.

Let rest 3–5 minutes, garnish with additional grated Parmesan or chopped parsley if desired, and serve.