Cheddar Mac & Cheese Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil (use about 1 tablespoon kosher salt per 4-6 quarts/liters). Add 1.5 cups elbow macaroni and cook until 1-2 minutes shy of package al dente (about 7-8 minutes depending on pasta). Reserve 1/2 cup of the pasta cooking water, then drain pasta and set aside.

Grate the cheeses on a box grater or use pre-shredded (freshly grated melts better). Measure 3 cups sharp cheddar and 1 cup mild cheddar and keep chilled until ready to add to the sauce.

Make the roux

In a medium heavy-bottomed saucepan, melt 3 tbs unsalted butter over medium heat. Once foaming and slightly bubbling, add 3 tbs all-purpose flour. Whisk constantly for 1 to 1½ minutes until the raw flour scent is gone and roux turns a pale golden color (do not brown).

Add milk and thicken

Gradually whisk in 3 cups whole milk (and 1/2 cup heavy cream if using), starting with a few tablespoons to smooth the roux, then the rest in a steady stream. Increase heat to medium-high and continue whisking until the mixture thickens and coats the back of a spoon, about 6–8 minutes. Reduce heat to low.

Season the béchamel

Stir in 1 tsp dry mustard powder, 1 tsp Worcestershire sauce, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg. Taste and adjust seasoning carefully; the cheese will add saltiness.

Finish the cheese sauce

Remove the béchamel from the heat. Stir in the grated cheddars in two additions: add half the cheese and whisk until melted and smooth, then add the remaining cheese and stir until fully incorporated. If sauce seems too thick, whisk in up to 1/4–1/2 cup reserved pasta water a few tablespoons at a time to reach a creamy consistency. Keep warm on very low heat, stirring occasionally to prevent scorching.

Combine pasta and sauce

In the pot used to cook the pasta or in a large mixing bowl, combine the drained pasta with the cheese sauce. Stir gently to coat all the pasta evenly. Taste and adjust seasoning (salt/pepper) if needed.

Prepare topping (optional)

If using a breadcrumb topping: in a small bowl combine 3/4 cup panko breadcrumbs, 1 tbs melted butter, and 2 tbs grated Parmesan. Mix until crumbs are evenly moistened.

Bake (optional) or serve stovetop

For a baked finish: transfer the mac & cheese to a lightly buttered 8-inch x 8-inch (or similar) baking dish. Sprinkle the panko-Parmesan mixture evenly over the top. Bake in a preheated 350°F (175°C) oven for 15–20 minutes until bubbly and golden on top. For extra browning, broil for 1–2 minutes, watching carefully. For a stovetop finish: simply spoon the mac & cheese into a serving bowl and sprinkle the panko mixture on top (you can toast the crumbs in a small skillet over medium heat for 3–4 minutes before topping).

Garnish with chopped fresh parsley if desired and serve hot.