Cheddar Mac & Cheese Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt to the water.

Add 12 oz elbow macaroni and cook until just al dente according to package directions (typically 7–8 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell cooks off and the mixture is bubbly but not browned.

Add milk and seasonings

Gradually whisk in 2 cups whole milk, about 1/4 cup at a time, to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and just begins to simmer, about 4–6 minutes.

Stir in 1 teaspoon dry mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground black pepper, and a pinch of nutmeg. Taste and add salt to preference (start with 1/4 teaspoon if needed).

Reduce heat to low. Add 2 ounces cream cheese (if using) and whisk until fully melted and incorporated. Then add 3 cups grated sharp cheddar cheese in batches, stirring after each addition until smooth and fully melted. If sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water or additional milk, 1 tablespoon at a time, to reach desired consistency.

Keep sauce over low heat and do not let it boil once cheese is added to prevent graininess. Adjust seasoning as needed.

Preheat oven to 350°F (175°C) if baking a gratin finish. Lightly butter a 9x9-inch (or similar) baking dish.

Add drained pasta to the cheese sauce and fold gently to coat evenly. If sauce needs thinning, add reserved pasta water 1 tablespoon at a time until the pasta is well coated and creamy.

For stovetop mac & cheese: Transfer to serving bowls and serve immediately, garnishing with chopped parsley if desired.

For baked mac & cheese: Pour coated pasta into prepared baking dish and smooth the top.

In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley. Toss until crumbs are evenly coated.

Evenly sprinkle breadcrumb mixture over the top of the mac & cheese.

Bake in preheated 350°F (175°C) oven until topping is golden and sauce is bubbly around the edges, 18–22 minutes. For an extra-crispy top, broil 1–2 minutes, watching closely to avoid burning.

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