Mac & Cheese Recipe

Preheat and prepare pasta

Preheat the oven to 350°F (175°C) if baking. Bring a large pot of salted water to a rolling boil. Add 3 cups elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package instructions, typically 7–8 minutes). Drain and set aside. Reserve 1/2 cup of the pasta cooking water.

Make the roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Sprinkle 1 tablespoon all-purpose flour over the melted butter and whisk constantly for 1–2 minutes until it is bubbly and golden (this cooks out the raw flour taste).

Make the sauce

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream, whisking to eliminate lumps. Cook, stirring frequently, until the mixture just begins to thicken and coats the back of a spoon, about 4–6 minutes. If it thickens too much, whisk in up to 2 tablespoons of the reserved pasta water or additional milk to reach desired consistency.

Flavor the sauce

Stir in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon hot sauce. Taste and adjust seasoning as needed.

Add the cheese

Reduce heat to low. Gradually add 3 cups shredded sharp cheddar and 1 cup shredded Gruyère (or mozzarella) a handful at a time, stirring gently until each addition melts and creates a smooth sauce. Do not allow the sauce to boil once cheese is added to prevent graininess. If sauce is too thick, thin with reserved pasta water or a splash of milk.

Combine pasta and sauce

Add the drained elbow macaroni to the cheese sauce and fold gently until all pasta is coated. Taste and adjust salt, pepper, or hot sauce to preference.

Prepare breadcrumb topping

In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped fresh parsley. Mix until breadcrumbs are evenly moistened.

Assemble and bake

Transfer the mac & cheese to a lightly buttered 9x9-inch baking dish (or equivalent). Evenly sprinkle the breadcrumb mixture over the top. Bake in the preheated 350°F oven for 20–25 minutes until bubbly and golden on top. For a deeper crust, broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest for 5 minutes. Sprinkle with 1/2 teaspoon smoked paprika and an extra 1/4 teaspoon freshly ground black pepper if desired. Garnish with additional chopped parsley and serve warm.