Mac N' Cheese Recipe

Cook the pasta

Bring a large pot of salted water (about 1 tbsp salt per 4 quarts water) to a rolling boil. Add 12 oz elbow macaroni and cook until 1–2 minutes shy of package al dente (usually 7–8 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbsp unsalted butter. When butter is foaming, sprinkle in 4 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the raw flour scent cooks off and the mixture is lightly golden (do not brown).

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup half-and-half in a steady stream to avoid lumps. Continue whisking until smooth. Raise heat slightly and bring the mixture to a gentle simmer; cook, whisking, for 3–4 minutes until the sauce thickens and coats the back of a spoon.

Season the sauce

Stir in 1 tsp dry mustard powder, 1 tsp hot sauce, 1 tsp ground black pepper, and 1.5 tsp fine sea salt. Taste and adjust seasoning, remembering cheeses will add salt. If sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water to reach a pourable consistency.

Incorporate the cheese

Remove the sauce from heat. Gradually add 3 cups shredded sharp cheddar and 1 cup grated Gruyère, one handful at a time, whisking gently until each addition melts and the sauce is smooth. If the sauce looks grainy or tight, stir in 2–4 tbsp reserved pasta water and let rest 1–2 minutes for a glossy finish.

Combine pasta and sauce

Return the drained pasta to the large pot or place in a mixing bowl. Pour the cheese sauce over the pasta and fold gently with a spatula until all pasta is evenly coated. If desired, adjust thickness with remaining reserved pasta water (add by tablespoons).

Prepare the topping

Preheat the oven to 375°F (190°C). In a small bowl combine 1 cup panko breadcrumbs, 2 tbsp melted butter, 2 tbsp grated Parmesan, 1 tbsp chopped fresh parsley, and 1/4 tsp coarse black pepper. Stir until crumbs are evenly coated.

Assemble

Transfer the sauced pasta into a 9x13-inch (or similar) baking dish and spread into an even layer. Sprinkle the prepared panko mixture evenly over the top. If you like extra cheesiness, scatter an additional 1/2 cup shredded cheddar on top before the crumbs.

Bake

Bake uncovered in the preheated 375°F oven for 18–22 minutes until the topping is golden brown and the cheese beneath is bubbling. For a darker crust, broil on high for 1–2 minutes watching carefully to avoid burning.

Rest and serve

Remove the dish from the oven and let rest 5 minutes to set. Garnish with a sprinkle of chopped parsley if desired. Serve warm.