Mac & Cheese Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil (use about 1 tablespoon kosher salt per 4 quarts water). Add 12 oz elbow macaroni and cook until 1 minute shy of the package al dente time (usually 7-8 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make the roux

In a large, heavy-bottomed saucepan or Dutch oven over medium heat, melt 4 tbs unsalted butter. Sprinkle in 1.25 cups all-purpose flour and whisk constantly to form a smooth paste. Cook the roux 1.5–2 minutes without letting it brown, whisking so raw flour taste cooks out.

Build the béchamel

Slowly add 3 cups whole milk and 1 cup heavy cream to the roux in a steady stream while whisking to prevent lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 6–8 minutes). If sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time.

Season the sauce

Lower heat to medium-low. Whisk in 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp ground black pepper, and 1.25 tsp kosher salt. Taste and adjust seasoning; add up to another 1/4–1/2 tsp salt if needed.

Finish with cheeses

Remove the pan from heat. Add 3 cups grated sharp cheddar, 1 cup grated Gruyère, and 2 oz softened cream cheese (if using) in small handfuls, stirring each addition until fully melted and smooth. If the sauce appears too thick, stir in reserved pasta water 1–2 tablespoons at a time to reach a silky, pourable consistency.

Combine pasta and sauce

Add the cooked pasta to the cheese sauce and gently fold to coat evenly. Taste and adjust seasoning. If using any optional add-ins (bacon, broccoli, caramelized onions), fold them in now.

Prepare topping

Preheat oven to 375°F (190°C). In a small bowl combine 1 cup panko breadcrumbs, 3 tbs melted butter, 1/4 cup finely grated Parmesan, 1 tbsp chopped fresh parsley, and 1/4 tsp salt. Stir until crumbs are evenly moistened.

Assemble and bake

Transfer the mac & cheese to a 9x13-inch baking dish (or individual ramekins). Evenly sprinkle the prepared breadcrumb mixture over the top. Bake in the preheated oven until bubbly and topping is golden, 20–25 minutes. For an extra-crispy top, broil on high for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 5–10 minutes to set. Garnish with additional chopped parsley or a light dusting of smoked paprika if desired. Serve hot.