Macaroni & Cheese Recipe
Make Macaroni & Cheese Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Cheese Sauce
Cheeses
Topping (optional)
Method
Pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions), usually 7–8 minutes. Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.
Cheese Sauce
Make a roux
In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt 4 tbsp unsalted butter. Once foamy, add 4 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture turns a pale golden color (this cooks out the raw flour taste).
Add milk and cream
Slowly pour in 2 cups whole milk and 1 cup heavy cream in a steady stream while whisking to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking constantly, until it thickens enough to coat the back of a spoon (about 4–6 minutes).
Season the béchamel
Reduce heat to low. Whisk in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and a pinch of ground nutmeg. Taste and adjust seasoning; if the sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach desired consistency.
Incorporate cheeses
Remove the saucepan from the heat. Gradually add the grated cheeses: first 3 cups sharp cheddar a handful at a time, whisking until melted and smooth, then 1 cup grated Gruyère. Finish with 1 tsp finely grated Parmesan. Stir just until fully incorporated — do not return to high heat to avoid grainy cheese. If sauce seems tight, stir in 1–2 tablespoons reserved pasta water to loosen.
Adjust final consistency and seasoning. If needed, add additional salt or pepper to taste.
Combine & Bake (optional)
Preheat the oven to 375°F (190°C) if you plan to bake with a topping. Lightly butter a 9x13-inch baking dish.
Add the drained pasta to the cheese sauce and fold gently until all pasta is evenly coated. If the mixture seems thick, add up to 1/4 cup reserved pasta water, 1 tablespoon at a time, to reach a creamy consistency.
Spoon the macaroni and cheese into the prepared baking dish, smoothing the top with a spatula.
In a small bowl, mix 1 cup panko breadcrumbs with 2 tbsp melted butter, 1 tsp paprika, and 1 tbsp chopped fresh parsley. Sprinkle the breadcrumb mixture evenly over the top and finish with an extra light dusting of Parmesan if desired.
Bake in the preheated oven until the top is golden brown and the sauce is bubbling around the edges, about 20–25 minutes. For a crispier top, broil on high for 1–2 minutes while watching carefully.
Remove from oven and let rest 5–10 minutes before serving so the sauce sets slightly.