Mac & Cheese Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 1 lb medium pasta shells and stir to prevent sticking. Cook until just al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the shells in a colander and set aside.

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 1.5 tablespoons all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture becomes pale golden and smells slightly nutty but has not browned.

Add milk and cream

Slowly whisk in 3 cups whole milk and 1/2 cup heavy cream in a steady stream to prevent lumps. Increase heat to medium-high and continue whisking until the mixture thickens and begins to simmer gently, about 4–6 minutes.

Finish the sauce

Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth. Add 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp ground black pepper, 3/4 tsp salt, and 1/8 tsp freshly grated nutmeg (if using). Stir to combine and taste, adjusting salt/pepper as needed.

Add the cheeses

Remove the saucepan from the heat. Gradually add 2 cups grated sharp cheddar and 1 cup grated white cheddar in small handfuls, whisking or stirring after each addition until fully melted and the sauce is smooth and glossy. If the sauce becomes overly thick, whisk in 1–4 tablespoons reserved pasta water to reach a saucy consistency.

Return the drained shells to the large pot or transfer to a wide mixing bowl. Pour the cheese sauce over the pasta and fold gently with a spatula until shells are evenly coated. If needed, add up to 1/2 cup of reserved pasta water to loosen the mixture to your desired creaminess.

If you want a baked topped mac & cheese, preheat oven to 375°F (190°C). Transfer the sauced pasta to a 9x13-inch baking dish, smoothing the top.

In a small bowl, combine 1/2 cup panko breadcrumbs, 1/4 cup finely grated Parmesan, 2 tablespoons melted butter, and 1 tablespoon chopped fresh parsley. Sprinkle evenly over the pasta.

Bake uncovered for 15–20 minutes until topping is golden and sauce is bubbling at the edges. For a deeper brown crust, broil 1–2 minutes—watch carefully to avoid burning.

Let rest 5 minutes before serving.