Mac And Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 quarts). Add 12 oz elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions, typically 7–8 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tbsp unsalted butter. Once foaming but not browned, add 4 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the mixture is golden and smells slightly toasty (this cooks the raw flour).

Add milk to make béchamel

Gradually add 3 cups whole milk in a slow steady stream while whisking to prevent lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens and coats the back of a spoon, about 5–7 minutes. If sauce becomes too thick, whisk in up to 1/2 cup of the reserved pasta water a little at a time.

Season and incorporate cheese

Lower heat to low. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and a pinch of ground nutmeg. Remove the sauce from heat and add 3 cups shredded sharp cheddar and 1 cup shredded Gruyère (if using) in small handfuls, stirring after each addition until fully melted and smooth. Taste and adjust seasoning; add a tablespoon or two of reserved pasta water if the sauce is very thick.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and gently fold until all pasta is evenly coated. Keep on low heat for 1–2 minutes to meld flavors, stirring frequently to prevent sticking. If the mixture seems dry, stir in up to 1/2 cup additional reserved pasta water.

Prepare topping

Preheat oven to 375°F (190°C). In a small bowl combine 1 cup panko breadcrumbs, 2 tbsp melted butter, 1/4 cup grated Parmesan, and 1 tbsp chopped parsley. Mix until crumbs are evenly moistened.

Assemble and bake

Transfer the macaroni and cheese to a 9x13-inch baking dish or similarly sized ovenproof dish, spreading into an even layer. Sprinkle the breadcrumb mixture evenly over the top. Bake on the center rack for 18–22 minutes, until the topping is golden and sauce is bubbling around the edges. For a crispier top, broil for an additional 1–2 minutes while watching closely.

Rest and serve

Remove from oven and let rest 5 minutes so sauce thickens slightly. Garnish with extra chopped parsley if desired, then serve hot.