Mac & Cheese Recipe

Cook pasta

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Drain and set aside.

Make roux and béchamel

In the same pot or a medium heavy saucepan, melt 4 tbsp unsalted butter over medium heat. Add 1.5 tbsp flour and whisk constantly for 1–2 minutes until it becomes fragrant and pale blond (do not let it brown). Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream in small additions until smooth. Bring to a gentle simmer while whisking to thicken, about 3–5 minutes.

Season and enrich sauce

Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Add 2 oz softened cream cheese and whisk until fully incorporated and smooth.

Add cheeses

Reduce heat to low. Stir in 2 cups grated sharp cheddar and 1 cup grated fontina (or mozzarella) in batches, stirring until melted and smooth. Taste and adjust seasoning with a pinch more salt or pepper if needed. If sauce becomes too thick, stir in up to 2 tbsp milk to loosen.

Combine pasta and sauce

Fold the drained pasta into the cheese sauce until evenly coated. Transfer the mixture to a 9x9-inch or similar shallow baking dish, smoothing the top with a spatula.

Prepare topping: While the sauce is finishing, heat a small skillet over medium heat. Add the diced country ham and cook 2–3 minutes until beginning to crisp and rendered of some fat. Remove from heat. In a bowl, combine 1 cup cornbread crumbs, the cooked country ham, 2 tbsp melted butter, and 1 tbsp minced parsley. Mix until the crumbs are evenly moistened.

Top and bake: Evenly sprinkle the cornbread–ham mixture over the assembled mac & cheese. Place the baking dish on a middle oven rack and bake at 375°F (190°C) for 18–22 minutes, until the topping is golden and the cheese is bubbly around the edges. If you want a crisper top, broil on high for 1–2 minutes—watch closely to avoid burning.

Remove the mac & cheese from the oven and let rest 5 minutes. Sprinkle the thinly sliced green onions (scallions) over the top and drizzle with hot sauce if using. Serve warm.