Macaroni & Cheese Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 3 cups elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions), 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.

Make a roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Once bubbling but not browned, add 4 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is smooth and smells slightly nutty; do not let it brown.

Add milk

Slowly pour in 2 cups whole milk while whisking continuously to avoid lumps. Increase heat to medium-high and continue stirring until the mixture thickens and begins to simmer, about 4–6 minutes. It should coat the back of a spoon.

Season

Whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Melt cheese

Reduce heat to low. Remove the saucepan from direct heat and add 2 cups grated sharp cheddar and 1 cup grated Gruyère or mozzarella (optional) in small handfuls, stirring after each addition until fully melted and the sauce is smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, to reach desired consistency.

Combine pasta and sauce

Return the drained pasta to the empty cooking pot or a shallow baking dish. Pour the cheese sauce over the pasta and gently fold until evenly coated. If using, stir in up to 1/4 cup reserved pasta water to loosen the mixture for creamier texture.

Optional breadcrumb topping

If using the topping, preheat the oven to 375°F (190°C). In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and 1 teaspoon paprika. Sprinkle the breadcrumb mixture evenly over the mac and cheese.

Bake (optional)

For a crisp top, place the baking dish in the preheated oven and bake for 18–20 minutes until the topping is golden and sauce is bubbling at the edges. For a softer top, broil 1–2 minutes—watch closely to prevent burning.

Stovetop finish (alternative)

If not baking, return the combined pasta and sauce to low heat and warm gently for 1–2 minutes to marry flavors. Do not overheat or the sauce may separate.

Let the mac and cheese rest for 5 minutes before serving to thicken slightly. Serve hot.