Mac & Cheese Recipe
Make Mac & Cheese Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Cheese sauce
Topping & finish
Method
Pasta
- 1
Boil pasta
Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil. Add the 1 tbs kosher salt and the 4 cups dried elbow macaroni. Cook according to package directions until just al dente (usually 1–2 minutes less than package time). Reserve 1 cup of the hot pasta cooking water, then drain the pasta and set aside.
Cheese sauce
- 2
Sauté aromatics
While the pasta cooks, melt 1 tbs of the unsalted butter in a large heavy-bottomed saucepan over medium heat. Add the 0.5 cup diced onion and sauté until translucent, about 3–4 minutes. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant; do not brown.
- 3
Make roux
Add 6 tbs of the unsalted butter to the saucepan with the aromatics and melt. Sprinkle in the 0.25 cup all-purpose flour and whisk constantly for 1–2 minutes to cook the flour (this forms the roux) and remove the raw flour taste—do not let it darken.
- 4
Add dairy and thicken
Gradually whisk in the 3 cups whole milk and 1 cup heavy cream, pouring slowly and whisking to keep the mixture smooth. Increase heat to medium-high and bring to a gentle simmer, whisking frequently. Simmer until the sauce thickens slightly and coats the back of a spoon, about 5–8 minutes. If it becomes too thick, whisk in up to 1 cup reserved pasta water a little at a time to reach a saucy consistency.
- 5
Season
Reduce heat to low. Stir in the 1 tsp mustard powder, 0.5 tsp smoked paprika, 0.125 tsp cayenne, 0.125 tsp nutmeg, and 1 tsp ground black pepper. Taste and add the 1 (to taste) salt as needed; remember the cheeses and pasta water will affect final saltiness.
- 6
Melt in cheeses
Remove the sauce from the heat. Add the shredded cheeses in two batches: first the 1 cup gruyère (or Monterey jack), stir until melted and smooth, then the 4 cups shredded sharp cheddar. Stir continuously until the sauce is uniform and glossy. If the sauce tightens or feels too thick, add reserved pasta water 2–4 tbsp at a time to loosen.
Assemble & Bake
- 7
Combine pasta and sauce
Add the drained hot pasta to the cheese sauce and stir gently to coat all the noodles evenly. Taste and adjust seasoning with additional salt or pepper if needed.
- 8
Prepare topping
In a small bowl combine 1 cup panko breadcrumbs and 0.5 cup grated Parmesan. Drizzle with 2 tbs olive oil (or 2 tbs melted butter from the reserved unsalted butter if you prefer). Toss until crumbs are evenly moistened and clump slightly.
- 9
Bake
Butter or spray a 9x13-inch (or similar) baking dish. Transfer the mac & cheese mixture to the dish and spread evenly. Sprinkle the breadcrumb-Parmesan topping evenly over the surface. Bake in the preheated 375°F (190°C) oven for 20–25 minutes until the filling is bubbly and the top is golden.
- 10
Finish
If you want a more browned crust, broil on high for 1–2 minutes—watch closely to prevent burning. Remove from oven and let rest 5–10 minutes before serving so the sauce sets slightly.
