Mac & Cheese Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add the 12 oz elbow macaroni and cook until very slightly under al dente (about 1 minute less than package instructions), typically 7–8 minutes. Stir occasionally to prevent sticking.

Reserve 1/2 cup of the hot pasta cooking water, then drain the pasta in a colander and set aside.

Make a roux

In the same large pot or a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. When the butter is foaming but not browned (about 1–2 minutes), sprinkle in 4 tablespoons all-purpose flour. Whisk continuously for 1–2 minutes until the mixture is bubbling and smells slightly toasty. This cooks off the raw flour flavor but do not let it brown.

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Continue whisking until smooth. Increase heat slightly if needed and bring mixture to a gentle simmer (small bubbles at the edge), whisking occasionally, for 3–4 minutes until it thickens enough to coat the back of a spoon.

Season the béchamel

Whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1/4 teaspoon cayenne (if using). Taste and adjust seasoning — keep it slightly under-salted since cheese will add salt.

Finish with cheese

Remove the sauce from heat. Gradually add the shredded cheeses (3 cups sharp cheddar, 1 cup Gruyère or Monterey Jack, and 1/2 cup grated Parmesan) in small handfuls, stirring or whisking after each addition until fully melted and smooth. If the sauce seems too thick, whisk in up to the reserved 1/2 cup pasta water, a tablespoon at a time, until you reach desired creaminess.

Combine pasta and sauce

Return the drained pasta to the pot with the cheese sauce (or transfer sauce into the pot with pasta). Stir gently until all pasta is evenly coated. Taste and adjust seasoning with salt and pepper to taste.

Bake with topping (optional)

Preheat oven to 375°F (190°C). Transfer the mac and cheese to a 2-quart baking dish or an ovenproof skillet. In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 1 tablespoon chopped parsley, and 1/4 teaspoon smoked paprika; toss to coat. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake for 18–22 minutes until bubbling and the topping is golden brown. For extra browning, broil for 1–2 minutes—watch closely to avoid burning.

Stovetop finish (no-bake option)

If you prefer not to bake, simply serve immediately after combining. The sauce will be creamy and glossy. If it thickens too much while standing, stir in a tablespoon or two of reserved pasta water to loosen.

Spoon mac and cheese into bowls or plates. Garnish with an extra sprinkle of grated Parmesan, chopped parsley, and a grind of black pepper if desired. Serve hot.