Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente (usually 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In the same empty pot or a separate heavy-bottomed saucepan, melt 4 tablespoons unsalted butter over medium heat. When the butter is melted and starts to foam but not brown (about 1–2 minutes), add 4 tablespoons all-purpose flour. Whisk continuously for 1–2 minutes to cook off the raw flour taste; the mixture should become a pale paste but not darken.

Add milk

Slowly whisk in 3 cups whole milk and 1/2 cup heavy cream in a steady stream to prevent lumps. Continue whisking until smooth. Increase heat slightly and bring to a gentle simmer (do not boil hard), stirring frequently, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Finish cheese sauce

Reduce heat to low. Add 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1.5 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg (if using). Stir to combine. Gradually add the grated cheeses: first 3 cups sharp cheddar, stirring until melted and smooth, then 1 cup Gruyère or Monterey Jack. If the sauce seems too thick, stir in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Combine pasta and sauce

Fold the drained elbow macaroni into the cheese sauce until evenly coated. Taste and adjust seasoning with additional salt and pepper if needed. Keep on low heat for 1–2 minutes so the pasta heats through and the sauce clings to the noodles.

Prepare topping

Preheat the broiler (or oven to 425°F / 220°C if you prefer baking). In a small bowl, combine 3/4 cup panko breadcrumbs, 1/4 cup grated Parmesan, 2 tablespoons melted butter, and 1 tablespoon chopped parsley (if using). Mix until breadcrumbs are evenly moistened.

Assemble and brown: Transfer the mac & cheese to a shallow ovenproof dish if you want a crisp top. Sprinkle the breadcrumb mixture evenly over the surface. Place under the broiler about 4–6 inches from the heat for 2–4 minutes, watching closely, until the topping is golden brown and crisp. Alternatively, bake at 425°F (220°C) for 10–12 minutes until bubbling and browned. Remove and let rest 3–5 minutes before serving.