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Ingredients
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Pasta
Cheese Sauce (Roux + Milk + Cheese)
Topping (optional)
Method
Pasta
Preheat oven to 350°F (175°C). Lightly grease a half-size hotel pan (approximately 12 x 10 x 2.5 inches) or a similar baking dish.
Boil the pasta
Bring the 5 liters of water to a rolling boil in a large stockpot. Add 2 tablespoons kosher salt. Add 6 cups dry elbow macaroni and cook until just under al dente, about 1–2 minutes less than package instructions (8–9 minutes typical). Stir occasionally to prevent sticking.
Drain the pasta in a colander and immediately rinse briefly with hot water to stop cooking. Shake off excess water and set aside in the colander while you make the sauce. Reserve about 1/2 cup of the pasta cooking water.
Cheese Sauce (Roux + Milk + Cheese)
Make the roux
In a large heavy-bottomed saucepan or saucepan large enough to hold the finished sauce, melt 8 tablespoons unsalted butter over medium heat. When the butter is foaming, add 1 cup all-purpose flour and whisk constantly to form a paste. Cook the roux for 2–3 minutes, whisking, until it smells slightly nutty and turns a pale blonde (do not brown).
Add milk and cream
Gradually add 6 cups whole milk and 1 cup heavy cream in a steady stream while whisking vigorously to prevent lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 6–8 minutes).
Season the sauce
Reduce heat to low. Stir in 2 teaspoons dry mustard, 1 teaspoon Worcestershire sauce, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon ground nutmeg (optional). Taste and adjust seasoning as needed.
Incorporate the cheese
Remove the sauce from heat. Add the shredded cheeses — 6 cups sharp cheddar and 2 cups Gruyère (or Monterey Jack) — in batches, folding and stirring until melted and smooth. If the sauce is too thick, thin it with up to 1/2 cup reserved pasta water or additional milk, 1 tablespoon at a time, until desired consistency is reached.
Assemble and Bake
Combine pasta and sauce
Transfer the drained pasta into the prepared half pan. Pour the warm cheese sauce over the pasta and stir gently in the pan (or in a large mixing bowl) to coat all pasta evenly. Smooth the top with a spatula so the surface is even.
Prepare topping (optional)
If using the topping, mix 2 cups panko breadcrumbs with 1 cup grated Parmesan, 4 tablespoons melted butter, and 2 tablespoons chopped parsley in a bowl until evenly moistened. Sprinkle the breadcrumb mixture evenly over the top of the assembled mac and cheese. Lightly dust with 1 teaspoon smoked paprika if desired.
Bake
Place the half pan on a sheet tray and bake in the preheated 350°F (175°C) oven for 20–25 minutes, until the edges are bubbling and the topping (if used) is golden brown. If you prefer a more browned top, switch the oven to broil for the last 1–2 minutes while watching carefully to avoid burning.
Remove from oven and allow to rest for 5–10 minutes to set. Garnish with additional chopped parsley if desired, portion, and serve warm.