Mac And Cheese Recipe

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tablespoon salt.

Add 1.5 cups elbow macaroni and cook until just al dente according to package (usually 7–9 minutes). Stir occasionally to prevent sticking.

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

Make the roux

In the same pot (or a medium saucepan) melt 2 tablespoons butter over medium heat until foaming but not browned.

Add 2 tablespoons all-purpose flour and whisk continuously for 1 to 1½ minutes until the mixture becomes fragrant and turns slightly blond. This cooks out the raw flour taste.

Slowly pour in 1.75 cups whole milk while whisking constantly to avoid lumps. Continue whisking until smooth.

Bring gently to a simmer over medium-low heat, stirring frequently, until sauce thickens enough to coat the back of a spoon (about 4–6 minutes). If sauce becomes too thick, whisk in up to 2 tablespoons of reserved pasta water or milk to adjust consistency.

Stir in 1/2 teaspoon Dijon mustard, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt, and 1/2 teaspoon Worcestershire sauce (if using). Taste and adjust seasoning.

Remove the sauce from heat and gradually add the grated cheeses: first 1.5 cups sharp cheddar, then 0.5 cup Gruyère, stirring until fully melted and smooth. Do not return to high heat after adding cheese to prevent graininess; gentle residual heat is enough.

If the sauce is too thick, whisk in 1–2 tablespoons reserved pasta water until desired creaminess is reached.

Add the drained pasta to the cheese sauce and gently stir until all pasta is evenly coated. Keep warm over the lowest heat for a minute to meld flavors, stirring frequently to prevent sticking.

Preheat the oven broiler (or 400°F / 200°C if you prefer baking) if adding a crispy topping.

In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 teaspoon chopped fresh parsley (if using). Mix until crumbs are evenly moistened.

Transfer the mac and cheese to an ovenproof dish if not already in one. Sprinkle the breadcrumb mixture evenly over the top.

Broil on the top rack for 2–4 minutes, watching closely, until breadcrumbs are golden brown and crisp. Alternatively, bake at 400°F (200°C) for 8–10 minutes.

Remove from oven and let rest 3–5 minutes before serving to allow the sauce to thicken slightly.