Mac N Cheese Recipe

Cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add 1 cup elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions, roughly 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain pasta in a colander.

Return drained pasta to the pot, add 1 tablespoon unsalted butter and toss to coat. Set aside while you make the cheese sauce.

Make roux and milk base

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. When foaming subsides, sprinkle in 3 teaspoons all-purpose flour and whisk constantly for 1–2 minutes to cook the flour, but do not let it brown.

Slowly whisk in 2 cups whole milk in a steady stream to avoid lumps. Increase heat to medium-high and cook, whisking frequently, until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Season and finish sauce

Reduce heat to low. Stir in 1 teaspoon dry mustard powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon hot sauce (optional). Add 2 ounces softened cream cheese and whisk until smooth and incorporated. Turn off the heat and gradually add the shredded cheeses: 1 cup sharp cheddar, 1/2 cup white cheddar, and 1/2 cup grated Gruyère, stirring until melted and smooth. If the sauce seems too thick, whisk in up to 1/4 to 1/2 cup reserved pasta water, 1 tablespoon at a time, to reach a creamy consistency. Taste and adjust seasoning (add more salt or hot sauce if desired).

Add the drained pasta to the sauce and stir gently until every piece is coated. Transfer the mac and cheese to a lightly buttered 8x8-inch (or similar) baking dish, spreading evenly.

Prepare topping

In a small bowl combine 3/4 cup panko breadcrumbs, 2 tablespoons melted unsalted butter, 2 teaspoons grated Parmesan, 1 teaspoon finely chopped fresh parsley (optional), and a pinch (about 1/4 teaspoon) smoked paprika (optional). Mix until the crumbs are moistened and evenly coated.

Sprinkle the panko mixture evenly over the mac and cheese in the baking dish.

Bake

Bake in the preheated 375°F (190°C) oven for 15–20 minutes, until the sauce is bubbling at the edges and the topping is golden brown. For an extra-crispy top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with a little extra chopped parsley if desired, then serve hot.