Mac & Cheese Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tsp salt.

Add 3 cups elbow macaroni and cook according to package directions until just al dente (usually 7–8 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

In the same (or a clean) medium saucepan, melt 3 tbs unsalted butter over medium heat until foaming but not brown.

Add 3 tbs all-purpose flour and whisk continuously to form a smooth roux. Cook 1–2 minutes to remove the raw flour taste, whisking constantly but not allowing the roux to brown.

Slowly whisk in 2 cups whole milk, a little at a time, ensuring the mixture is smooth before adding more. Increase heat to medium-high and bring to a gentle simmer while whisking; the sauce will thicken in 3–5 minutes.

Once the béchamel is thick enough to coat the back of a spoon, lower heat to low. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp ground black pepper, 1 tsp fine salt and a pinch of freshly grated nutmeg (if using).

Remove the pan from heat. Gradually stir in 2 cups sharp cheddar and 1 cup Gruyère (if using) in small handfuls, stirring until each addition is fully melted and the sauce is smooth. If the sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Return drained pasta to the large pot or transfer to a shallow baking dish (9x9 or similar) if planning to bake/top.

Pour the cheese sauce over the hot pasta and gently fold until all pasta is evenly coated. Taste and adjust seasoning with extra salt and pepper if needed.

If serving stovetop: transfer to a serving dish and serve immediately, garnished with chopped parsley.

Prepare topping

Preheat oven to 375°F (190°C). In a small bowl, combine 1 cup panko breadcrumbs, 2 tbs melted butter, 1 tbs grated Parmesan and 1 tbs chopped parsley. Toss to coat evenly.

If using a baking dish, smooth the mac & cheese in the dish, sprinkle the breadcrumb mixture evenly over the top.

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

Remove from oven and let rest 5 minutes before serving.