Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just before al dente (about 7–8 minutes; it will finish cooking in the oven). Drain and set aside. Reserve 1/4 cup of the pasta cooking water.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Whisk in the flour and cook, whisking constantly, for 1 to 1½ minutes until the mixture is bubbly and pale (do not brown).

Add milk & seasonings

Slowly whisk in the milk, ensuring there are no lumps. Add the dry mustard, Worcestershire sauce, salt, and black pepper. Continue to cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5–7 minutes. If sauce becomes too thick, whisk in up to the reserved 1/4 cup pasta water, a tablespoon at a time, to reach desired consistency.

Add cheeses

Remove the sauce from heat and stir in 1½ cups of the shredded cheddar and the shredded gruyere (if using) until melted and smooth. Taste and adjust seasoning (add a pinch more salt or pepper if needed).

Combine pasta and sauce

Fold the drained pasta into the cheese sauce until evenly coated. If mixture seems dry, add a splash of milk or a tablespoon of reserved pasta water. Transfer the cheesy pasta to a lightly buttered 8x8-inch (or similar) baking dish, spreading into an even layer.

Preheat the oven to 375°F (190°C). In a small bowl, combine the breadcrumbs, melted butter, grated Parmesan, salt, and pepper. Stir until crumbs are moistened and clump slightly. Sprinkle the breadcrumb mixture evenly over the assembled mac and cheese. If you like extra cheesiness, sprinkle the remaining 1/2 cup shredded cheddar over the crumbs.

Bake the dish in the preheated oven for 18–22 minutes, until the topping is golden brown and the cheese is bubbly around the edges. For a more deeply browned topping, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest for 5 minutes. Sprinkle the finely sliced fresh chives evenly over the top before serving.