Mac Cheese Recipe

Boil pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1 lb cavatappi and cook until very al dente (about 1–2 minutes less than package directions), usually 8–9 minutes. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons butter. When foaming subsides, add 3 tablespoons flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and mixture is pale golden (roux).

Add dairy

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, adding a small splash at first to smooth, then pour the rest. Bring to a gentle simmer while whisking so the sauce thickens (3–5 minutes).

Season and finish

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Add cheeses in three additions: stir in 1/2 of the shredded cheddar until melted, then the Gruyère, then the remaining cheddar. Finally stir in 1/2 cup grated Parmesan until smooth. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, a little at a time, until you reach a creamy, coat-the-pasta consistency.

Combine with pasta

Add the drained cavatappi into the sauce and toss gently to coat. Taste and adjust seasoning with salt and pepper. If sauce needs thinning, add more reserved pasta water, 1 tablespoon at a time.

Preheat oven to 375°F (190°C). In a small bowl combine 1 cup breadcrumbs, 2 tablespoons melted butter, 1 tablespoon chopped parsley, 1 teaspoon chopped thyme, 1/2 teaspoon garlic powder and 1/4 teaspoon kosher salt. Mix until crumbs are evenly moistened and fragrant.

Spread the breadcrumb mixture on a baking sheet and toast in the oven for 6–8 minutes, stirring once, until golden brown. Remove and let cool slightly.

Transfer the mac and cheese to an ovenproof baking dish (about 9x13 in or similar). Sprinkle the toasted herb breadcrumbs evenly over the top and finish with an optional 1/4 cup extra grated Parmesan and a pinch of chili flakes if using.

Bake at 375°F (190°C) for 12–15 minutes until bubbling and the topping is golden. For a more browned top, place under the broiler 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Serve hot, garnished with a little extra chopped parsley if desired.