Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tsp salt. Add 1 cup elbow macaroni and cook until just al dente according to package directions (usually 7–8 minutes). Stir occasionally to prevent sticking.

Reserve 1/4 cup of the pasta cooking water, then drain pasta in a colander and set aside.

Make the roux

In the same (or a clean) medium saucepan, melt 2 tbsp unsalted butter over medium heat. Once melted and foamy, add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until it turns lightly golden and loses its raw flour taste.

Add milk

Gradually pour in 2 cups whole milk while whisking to prevent lumps. Continue to whisk and bring mixture to a gentle simmer. Cook 3–5 minutes until the sauce thickens enough to coat the back of a spoon.

Season the sauce: whisk in 1 tsp dry mustard (if using), 1 tsp hot sauce (if using), 3 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning — reduce salt if you added salty cheeses.

Remove the béchamel from the heat. Gradually add the shredded cheeses (1 cup sharp cheddar, 1/2 cup Gruyère or medium cheddar, and 1/4 cup grated Parmesan) in small handfuls, stirring after each addition until melted and smooth. If sauce seems too thick, whisk in up to 2–4 tbsp reserved pasta water, a tablespoon at a time, until you reach a creamy, pourable consistency.

If the sauce appears grainy or separated from overcooked cheese, stir in 1–2 tbsp of cold milk off heat to help bring it back together.

Return drained pasta to the pot (or a mixing bowl). Pour the cheese sauce over the pasta and stir gently to combine, ensuring all pasta is coated. Taste and adjust seasoning.

For a creamy stovetop mac & cheese: serve immediately, garnished with a sprinkle of extra Parmesan and chopped parsley if desired.

For baked mac & cheese: preheat oven to 375°F (190°C). Transfer sauced pasta to a 1–1.5 quart baking dish, smoothing the top.

In a small bowl, mix 1/2 cup panko breadcrumbs, 1 tbsp melted butter, 1 tbsp grated Parmesan, and 1 tbsp chopped parsley (optional). Sprinkle evenly over the pasta in the baking dish.

Bake uncovered for 15–20 minutes, until the topping is golden and the edges are bubbling. If you want extra browning, broil 1–2 minutes while watching carefully.

Remove from oven and let rest 5 minutes before serving to set the sauce slightly.