Vegetarian Macaroni & Cheese Recipe

Cook pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz fusili and cook according to package directions for al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the mixture is pale golden (do not brown).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time, until smooth. Increase heat to medium-high and bring to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.

Season sauce

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg. Taste and adjust seasoning as needed.

Melt cheeses

Remove the sauce from the heat. Add 1 cup shredded smoked Gouda, 1.5 cups shredded sharp cheddar, and 1/2 cup finely grated Parmesan in batches, stirring after each addition until fully incorporated and smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta cooking water, a few tablespoons at a time, until desired consistency is reached.

Combine with pasta

Return drained fusili to the pot (off the heat). Pour the cheese sauce over the pasta and gently toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Serve immediately, or proceed to topping and bake step if using topping.

Prepare topping

In a small bowl, combine 3/4 cup panko breadcrumbs, 1 tablespoon melted unsalted butter, 1 tablespoon finely chopped fresh parsley, and 2 tablespoons extra Parmesan. Mix until crumbs are evenly coated.

Assemble and bake (optional)

Transfer the sauced pasta to a 9x9-inch (or similar) baking dish. Sprinkle the prepared breadcrumb mixture evenly over the top. Bake in a preheated 375°F (190°C) oven for 12–15 minutes, or until the topping is golden and sauce is bubbling around the edges. Let rest 5 minutes before serving.