Macaroni And Cheese Recipe

Bring 3 cups water to a rolling boil in a medium pot. Add 1 tablespoon salt. Stir in 3 cups elbow macaroni and cook according to package for al dente (usually 7–9 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1 to 1½ minutes until the raw flour smell is gone and the mixture is bubbling but not browned.

Add milk

Gradually whisk in 2 cups whole milk until smooth. Bring to a gentle simmer, whisking frequently, and cook 3–4 minutes until the sauce thickens enough to coat the back of a spoon. If sauce becomes too thick, whisk in up to 1/4 cup additional milk or reserved pasta water to reach a creamy consistency.

Season the sauce

Reduce heat to low. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg (if using). Taste and adjust seasoning as needed.

Add cheese

Remove the sauce from heat. Gradually stir in 2 cups shredded sharp cheddar and 1 cup shredded mild cheddar/Monterey Jack in small handfuls, stirring until fully melted and smooth before adding more. Do not boil after the cheese has been added to prevent graininess.

If the sauce seems too thick to coat the pasta smoothly, whisk in 2–4 tablespoons of the reserved pasta water until the desired creaminess is reached.

Fold the drained pasta into the cheese sauce, stirring gently to coat all the macaroni. Taste and adjust salt/pepper if necessary.

Preheat the oven to 375°F (190°C) if you plan to bake. Transfer the sauced macaroni to a lightly buttered 9x9-inch or similar baking dish.

In a small bowl, combine 3/4 cup breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.

Bake in the preheated oven for 15–20 minutes until the topping is golden and the sauce is bubbling around the edges. For an extra-crispy top, broil on high for 1–2 minutes—watch closely to prevent burning.

If you prefer stovetop mac and cheese, skip the baking step and serve immediately after folding pasta into the sauce.

Let rest 5 minutes before serving to set slightly. Garnish with additional parsley if desired.