Mac 'n Cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt to the boiling water.

Add 12 oz elbow macaroni and cook until just shy of al dente (about 7–8 minutes; check package instructions). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside.

In a medium–large saucepan over medium heat, melt 4 tbsp unsalted butter until foaming but not browned (about 1–2 minutes).

Whisk in 4 tbsp all-purpose flour and cook, whisking constantly, for 1–2 minutes to form a blond roux (this removes raw flour taste but avoid browning).

Gradually whisk in 2 cups whole milk and 1 cup heavy cream a splash at a time to prevent lumps. Continue whisking until smooth.

Bring the mixture to a gentle simmer, 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 2 tbsp of the reserved pasta water to reach desired consistency.

Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp ground black pepper, and 1 tsp salt (adjust to taste). Remove saucepan from heat but keep warm.

Allow sauce to cool for 1 minute off the heat, then whisk in cheeses in three additions: first 1 cup sharp cheddar, whisk until melted; then 1 cup sharp cheddar and 1 cup Gruyère, stirring until smooth; finally fold in 1 cup grated Parmesan. Make sure each addition melts before adding the next to keep the sauce silky. If sauce is too thick, add up to 1/4 cup reserved pasta water.

Stovetop (creamy mac)

For a creamy mac 'n cheese, return drained pasta to the pot off heat, pour the cheese sauce over the pasta, and stir to combine until evenly coated. Taste and adjust seasoning with salt and pepper. Serve immediately.

Baked (with topping)

Preheat oven to 375°F (190°C). Grease a 9x9-inch or similar baking dish. Combine drained pasta and cheese sauce in the baking dish, spreading evenly.

In a small bowl, mix 3 tbsp panko breadcrumbs with 1 tbsp melted butter and 1 tsp smoked paprika (if using). Sprinkle the breadcrumb mixture evenly over the top and scatter a tablespoon of extra grated Parmesan if desired.

Bake uncovered for 15–20 minutes until bubbly and topping is golden brown. For an extra crisp top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes before serving so sauce sets slightly.