Cheesiest Mac Recipe

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon salt.

Add 12 oz elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions), usually 7–8 minutes. Stir occasionally to prevent sticking.

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

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming, add 4 tablespoons flour and whisk constantly for 1–2 minutes until the mixture turns a pale golden color and the raw flour smell is gone.

Slowly add 2 cups whole milk and 1 cup heavy cream in a steady stream while whisking to prevent lumps. Increase heat to medium-high and bring to a gentle simmer; whisk until the sauce thickens and coats the back of a spoon, about 3–5 minutes.

Reduce heat to low and whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Add 4 oz softened cream cheese in small pieces and whisk until fully melted and integrated, creating a smooth, slightly thicker base for the cheese melt.

Remove the saucepan from heat (or keep on the lowest heat). Gradually add 2 cups grated sharp cheddar, 1 cup grated white cheddar, and 1 cup grated Gruyère to the sauce in small handfuls, whisking or folding gently after each addition until melted and smooth. Do not boil once cheese is added to avoid graininess.

If the sauce becomes too thick, stir in up to 1/2 cup of the reserved pasta water, a few tablespoons at a time, until you reach a creamy, pourable consistency.

Fold in the drained macaroni into the cheese sauce, stirring until all pasta is evenly coated. Taste and adjust salt and pepper.

Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish or a similar casserole dish.

In a small bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, 2 tablespoons melted butter, and 1 teaspoon chopped fresh parsley. Toss to coat.

Transfer the mac and cheese to the prepared baking dish, smoothing the top. Sprinkle the breadcrumb mixture evenly over the surface.

Bake uncovered for 18–22 minutes until the topping is golden brown and the edges bubble. For extra browning, broil on high for 1–2 minutes watching carefully to avoid burning.

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