Macaroni Cheese Recipe

Bring 6 cups water and 1 tablespoon salt to a rolling boil in a large pot over high heat.

Add 12 oz dried elbow macaroni and cook uncovered, stirring occasionally, until just al dente (about 7-8 minutes; check package for exact time). The pasta will finish cooking in the oven.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and return to the pot. Stir in 1 tablespoon butter to keep pasta from sticking and set aside off the heat.

Make the roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Once foaming and fragrant (about 30–60 seconds), add 3 tablespoons flour and whisk continuously to form a smooth paste. Cook the roux for 1–2 minutes, whisking, until it bubbles and loses the raw flour smell (do not let it brown).

Add milk and cream

Gradually pour in 2 cups whole milk and 1/2 cup heavy cream in a steady stream while whisking to avoid lumps. Increase heat to medium-high and continue whisking until the sauce thickens and starts to simmer, about 4–6 minutes. Reduce heat to low.

Season and finish sauce

Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon freshly ground black pepper and 1/8 teaspoon ground nutmeg. Taste and add salt as needed (start with 1/4 teaspoon and adjust). Remove from heat.

Add cheeses

Add 2 cups grated sharp cheddar, 1 cup grated mild cheddar, and 1/2 cup grated Parmesan to the sauce in three additions, stirring and allowing each addition to melt into a smooth sauce before adding the next. If the sauce seems too thick, whisk in up to 1/4 cup of the reserved pasta water a tablespoon at a time to reach a creamy consistency.

Stir the finished cheese sauce into the cooked pasta in the pot until evenly coated. If making ahead, keep warm on lowest heat or transfer to a warm oven-safe dish.

Preheat the oven to 375°F (190°C). Lightly butter a 9x9-inch or similar sized baking dish (or spray with oil).

Transfer the macaroni and cheese mixture into the prepared baking dish and spread into an even layer.

If using topping: combine 3/4 cup panko breadcrumbs with 2 tablespoons melted butter and 1/4 teaspoon paprika in a small bowl until crumbs are evenly moistened. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese and then sprinkle the remaining 2 tablespoons Parmesan over the top for extra browning (optional).

Bake uncovered for 18–22 minutes, until the sauce is bubbling at the edges and the topping is golden. For an extra-browned top, place under the broiler for 1–2 minutes while watching carefully to avoid burning.

Remove from oven and let rest for 5 minutes. Garnish with 1 tablespoon chopped fresh parsley before serving.