Mac / Cheese Recipe

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

Add 2 cups elbow macaroni and cook according to package instructions until just al dente (usually 7–9 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.

Make the roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foamy, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is smooth and smells slightly nutty. Do not let it brown.

Add milk and seasonings

Slowly pour in 2 cups whole milk while whisking constantly to avoid lumps. Add 1 teaspoon dry mustard powder, 1 teaspoon paprika, 1 teaspoon ground black pepper, and 3/4 teaspoon salt. Continue whisking and bring the mixture to a gentle simmer; cook for 3–4 minutes until it thickens enough to coat the back of a spoon.

If the sauce is too thick, whisk in up to 1/4–1/2 cup of the reserved pasta water a tablespoon at a time to reach desired consistency.

Reduce heat to low. Remove the saucepan from direct heat to prevent the cheese from breaking. Gradually add 2 cups shredded sharp cheddar, 1/2 cup shredded Gruyère, and 1/4 cup grated Parmesan to the warm sauce, stirring after each addition until fully melted and smooth.

Taste and adjust seasoning — add a little more salt or a dash of hot sauce (about 1 teaspoon) if desired. If the sauce seems grainy or separated, whisk in 1–2 tablespoons of the reserved pasta water while warming gently.

Fold the drained pasta into the cheese sauce, stirring until every piece is coated. If necessary, add a splash of reserved pasta water to loosen the sauce so it evenly coats the pasta.

Preheat oven to 375°F (190°C) if you want a baked top. Lightly butter a 1.5–2 quart baking dish or use the saucepan for stovetop mac and cheese.

If using breadcrumb topping: In a small skillet over medium heat, melt 1 tablespoon butter then add 1/2 cup breadcrumbs. Toast, stirring frequently, until golden brown, about 3–4 minutes. Stir in chopped parsley if using.

Transfer the mac and cheese to the prepared baking dish if baking. Sprinkle the toasted breadcrumbs evenly over the top and an extra tablespoon of Parmesan if you like.

Bake for 12–15 minutes until bubbly and the topping is golden. For an extra-crisp top, broil 1–2 minutes watching closely to prevent burning.

If serving stovetop, simply dish the mac and cheese into bowls, sprinkle breadcrumbs (if prepared) and parsley, and serve immediately.