Homemade Mac- N- Cheese Recipe

Preheat the oven to 350°F (175°C) if you plan to bake the mac and cheese with the topping. Bring 6 cups of water to a rolling boil in a large pot. Stir in 1 tbs kosher salt.

Add 12 oz elbow macaroni and cook until just shy of al dente (about 7–8 minutes; it will finish cooking in the oven or sauce). Stir occasionally to prevent sticking.

Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbs unsalted butter. Once foaming but not browned, whisk in 4 tbs all-purpose flour. Cook, whisking constantly, for 1–2 minutes until the roux smells slightly nutty and the raw flour taste cooks out but it does not brown.

Add milk and cream

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking constantly, until it thickens and coats the back of a spoon (about 5–7 minutes).

Season the béchamel

Reduce heat to low. Whisk in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 3 tsp ground black pepper, 1 tsp ground nutmeg, and 1 tsp kosher salt. Taste and adjust seasoning carefully — the cheeses will also add salt.

Finish the sauce with cheeses

Remove the saucepan from the heat. Add 4 oz softened cream cheese and whisk until smooth. Gradually stir in 3 cups shredded sharp cheddar and 1 cup shredded Gruyère in small handfuls, stirring until each addition melts and the sauce is smooth. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

If the sauce has any residual lumps or you prefer ultra-smooth texture, briefly use an immersion blender to smooth it (optional). Keep sauce warm on the lowest heat setting, stirring occasionally to prevent skin from forming.

Fold the drained pasta into the warm cheese sauce in the large pot or transfer pasta to a large mixing bowl and pour sauce over it. Stir gently until all pasta is evenly coated. If the mixture is too thick, add reserved pasta water 1–2 tbs at a time until creamy but not runny.

Transfer the mac and cheese to a 9x13-inch baking dish (or equivalent). Smooth the top with a spatula.

In a small bowl, combine 1 cup panko breadcrumbs, 2 tbs melted unsalted butter, 2 tbs grated Parmesan, 1 tbs chopped fresh parsley, and 1/2 tsp smoked paprika. Toss until the crumbs are evenly coated.

Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake in the preheated 350°F (175°C) oven for 20–25 minutes, until the topping is golden and the sauce is bubbling around the edges. For a more browned top, finish under the broiler for 1–2 minutes—watch carefully to prevent burning.

If not baking, simply sprinkle about half the Parmesan and parsley on top for garnish and serve immediately.

Remove from oven and let rest 5–10 minutes; the sauce will thicken slightly as it cools. Garnish with additional chopped parsley or a light dusting of smoked paprika if desired.

Serve hot. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop with a splash of milk to loosen.