Mac And Cheese Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 1 lb cavatappi and cook until just al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Toast breadcrumbs

While pasta cooks, melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add 1 cup breadcrumbs and toast, stirring frequently, until golden and crisp, about 4–5 minutes. Stir in 2 tablespoons finely chopped fine herbs, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Remove from heat and keep warm.

Make a roux

In a heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk constantly for 1.5–2 minutes until the mixture is pale blonde and slightly nutty, but not browned.

Add milk

Gradually whisk in 3 cups whole milk, a little at a time, ensuring the roux is smooth before adding more. Increase heat to medium-high and continue whisking until the mixture comes to a gentle simmer and thickens to a cream sauce consistency, about 4–6 minutes.

Season sauce

Whisk in 1/2 teaspoon dry mustard, 1/8 teaspoon cayenne, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Reduce heat to low.

Enrich and melt cheeses

Whisk in 2 ounces softened cream cheese until fully incorporated and smooth. Remove the saucepan from the heat and gradually stir in 1 1/2 cups shredded cheddar, 3/4 cup shredded Gruyère, and 3/4 cup grated Parmesan, stirring until melted and the sauce is smooth and glossy. If the sauce is too thick, add up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Combine pasta and sauce

Add the drained cavatappi to the cheese sauce and gently fold until every piece is coated. Taste and adjust seasoning with additional salt and pepper if needed.

Assemble and finish

Transfer the mac and cheese to a 9x13-inch baking dish (or serve directly from the pot for stovetop style). Evenly sprinkle the toasted herb breadcrumbs over the top. If desired, dot the breadcrumb topping with the remaining 1 tablespoon butter before baking.

Bake (optional)

For a baked golden top, preheat the oven to 375°F (190°C). Bake the assembled dish for 15–18 minutes until bubbly and topping is golden. For extra browning, finish under a broiler for 1–2 minutes—watch closely to avoid burning. Remove from oven and let rest 5 minutes before serving.

Serve

Garnish with an additional sprinkle of finely chopped fine herbs if desired. Serve hot.