Mac & Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt to the water.

Add 12 oz elbow macaroni and cook until just al dente according to package directions (about 1 minute less than recommended). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In a medium–large heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once bubbling, add 4 tablespoons all-purpose flour and whisk constantly for 1 to 2 minutes until the mixture is fragrant and light golden (this cooks the raw flour taste).

Add milk

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. Continue whisking until smooth.

Thicken

Bring the mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes). If sauce becomes too thick, whisk in up to 1/2 cup of the reserved pasta water to reach desired consistency.

Season sauce

Stir in 1 teaspoon dry mustard powder, 1 teaspoon ground black pepper, and 1 teaspoon hot sauce. Taste and add salt to taste (start with 1/4 teaspoon and adjust).

Add cheese

Remove the sauce from heat. Gradually stir in 3 cups grated sharp cheddar and 1 cup grated Gruyère in small handfuls, stirring until each addition melts and the sauce is smooth. If sauce seems grainy or too thick, stir in up to 1/4 cup reserved pasta water.

Fold pasta into sauce: Add the drained macaroni to the cheese sauce and stir gently until evenly coated. If necessary, add a splash of reserved pasta water to loosen the sauce so it coats the pasta smoothly.

Preheat oven to 375°F (190°C) if baking with a topping.

Transfer the sauced macaroni to a 9x13-inch baking dish (or a similarly sized ovenproof dish). Smooth the top gently.

In a small bowl, combine 3 tablespoons panko breadcrumbs, 2 tablespoons grated Parmesan, 1 tablespoon melted butter, and 1 tablespoon chopped fresh parsley. Sprinkle the mixture evenly over the mac & cheese.

Bake uncovered for 15–20 minutes until the topping is golden and the sauce is bubbly around the edges. For a crispier top, broil 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5–10 minutes before serving to allow the sauce to set.

If not baking, simply return the sauced pasta to the pot or a serving bowl, stir to combine, garnish with a little extra grated cheese or parsley, and serve immediately.