Mac & Cheese Bowl Recipe

Cook pasta

Bring 6 cups water and 1 tsp salt to a rolling boil in a large pot. Add 2 cups elbow macaroni and cook until just al dente according to package instructions (about 7–8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In the same pot (or a medium saucepan) melt 3 tbs unsalted butter over medium heat. Add 3 tbs all-purpose flour and whisk constantly for 1–2 minutes until the mixture is golden and has a slightly nutty aroma (do not let it brown).

Add milk

Slowly pour in 2 cups whole milk while whisking to avoid lumps. Continue cooking and whisking until the mixture thickens and begins to bubble gently, about 3–4 minutes.

Season sauce

Whisk in 1 tsp dry mustard, 1 tsp hot sauce, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning—add a pinch more salt or hot sauce if desired.

Melt cheese

Reduce heat to low. Add 2 cups grated sharp cheddar and 1 cup Colby/Monterrey Jack (if using) a handful at a time, stirring until smooth and fully incorporated. If the sauce is too thick, stir in up to 1/4–1/2 cup reserved pasta water to reach a creamy consistency.

Combine with pasta

Add the drained macaroni to the cheese sauce and gently toss to coat. Keep over low heat for 1 minute to meld flavors, stirring frequently to prevent sticking.

Prepare topping

Preheat oven broiler (or oven to 425°F / 220°C if browning slowly). In a small bowl toss 1 cup panko breadcrumbs with 2 tbs olive oil, 2 tbs grated Parmesan, and 1 tsp paprika until evenly coated. Season with a pinch of salt and pepper.

Assemble bowls

Portion the mac & cheese into 4 individual oven-safe bowls (about 1 cup each) or one medium baking dish. Sprinkle the panko mixture evenly over each bowl. If using optional add-ins, fold in chopped crispy bacon or steamed broccoli before topping, or sprinkle them on top.

Crisp topping

Place bowls on a baking sheet. Broil on high 3–4 inches from the element for 1–2 minutes until the topping is golden and crisp, watching carefully to avoid burning. If using a 425°F oven, bake 8–10 minutes until bubbling and golden. Remove from oven.

Finish & serve

Sprinkle 2 tbs chopped fresh parsley over the bowls and adjust salt and pepper to taste. Let rest 2 minutes, then serve hot.

If adding crispy bacon: cook and chop 4 slices ahead of time and fold into the mac & cheese at the 'Combine with pasta' step. If adding broccoli: steam 1 cup florets until tender-crisp (2–3 minutes), drain well, and fold into the mac & cheese before topping.