Mac & Cheese Recipe

Cook the pasta

Bring a large pot of water to a boil and add 1 tablespoon salt. Cook 12 oz cavatappi according to package instructions until very al dente (about 1–2 minutes less than package time). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Caramelize onions and sauté mushrooms

In a large skillet over medium heat, warm 1 tbsp olive oil and 1 tbsp butter. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and beginning to brown, about 12–15 minutes. Sprinkle 1 tsp brown sugar over the onions and stir; continue to cook 2–3 minutes until deep golden. Push onions to one side, add sliced cremini mushrooms, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté until mushrooms release moisture and turn golden, about 6–8 minutes. Stir onions and mushrooms together, add 1 tsp balsamic vinegar, cook 30 seconds more, then remove from heat and set aside.

Make a roux

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp flour and cook, whisking constantly, for 1–2 minutes until the raw flour smell is gone but the roux is still pale.

Add liquids

Gradually whisk in 2 cups whole milk and 1 cup heavy cream. Continue whisking until the mixture is smooth and starts to thicken, 4–6 minutes. Bring to a gentle simmer — do not boil vigorously.

Season and finish sauce

Whisk in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp black pepper, and 1 tsp kosher salt. Reduce heat to low, then add 1.5 cups grated sharp cheddar, 1 cup grated Gruyère (or Swiss), and 2 oz softened cream cheese in small batches, whisking until each addition is melted and the sauce is smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a creamy consistency.

Mix pasta and sauce

Return drained cavatappi to the pot (off heat) or a large mixing bowl. Pour the cheese sauce over the pasta and fold gently to combine, adding up to 1/2 cup reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning with salt and pepper.

Add mushrooms, onions, and Swiss

Fold the caramelized onions and mushrooms into the sauced pasta. Transfer half the pasta mixture to a 9x13-inch (or similarly sized) baking dish. Scatter half the Swiss cheese (2 oz) over the first layer, then top with the remaining pasta and the remaining Swiss cheese.

Prepare breadcrumb topping

In a small bowl, combine 1 cup panko breadcrumbs, 2 tbsp melted butter, 2 tbsp chopped parsley, 1 tsp chopped thyme, 2 tbsp grated Parmesan, 1/4 tsp salt and 1/4 tsp black pepper. Mix until crumbs are evenly coated.

Top and bake

Preheat oven to 375°F (190°C). Sprinkle the herb breadcrumbs evenly over the assembled mac & cheese. Bake uncovered for 18–22 minutes, until the topping is golden and the casserole is bubbling at the edges. If you want extra browning on top, broil 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped chives or parsley if using. Serve warm.