Mac & Cheese Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tablespoon salt. Add 1.5 cups elbow macaroni and cook uncovered, stirring occasionally, until al dente (about 7–8 minutes; check package directions). Reserve 1/3 cup pasta cooking water, then drain the pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once melted and foaming, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture turns lightly golden and the raw flour smell cooks off (do not let it brown).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, a little at a time, whisking constantly to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking, until it thickens enough to coat the back of a spoon (about 4–6 minutes).

Season

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, 3/4 teaspoon salt (adjust to taste), and 1/8 teaspoon ground nutmeg if using. Taste the sauce and adjust seasonings; add a splash of reserved pasta water if sauce seems too thick.

Add cheeses

With the sauce over low heat, remove the pan briefly from the heat and stir in cheeses in three additions: 1 1/2 cups shredded sharp cheddar, 1/2 cup shredded Gruyère, and 1/4 cup grated Parmesan. Stir after each addition until melted and smooth. If the sauce becomes gluey, stir in 1–2 tablespoons reserved pasta water to loosen it. Keep sauce warm on lowest heat, do not boil.

Combine pasta and sauce

Add the drained pasta into the cheese sauce and gently fold to combine until all pasta is coated. If needed, add up to 2 tablespoons reserved pasta water to reach a creamy consistency. Taste and adjust salt and pepper.

Prepare topping

If making a baked topped mac & cheese, preheat the oven to 375°F (190°C). In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 teaspoon paprika until evenly coated.

Bake (optional)

Spoon the mac & cheese into a lightly buttered 1-quart baking dish. Sprinkle the panko mixture evenly over the top. Bake for 12–15 minutes until the topping is golden and the edges are bubbling. For a more browned top, place under the broiler 1–2 minutes—watch closely to avoid burning.

Stovetop finish (if not baking)

If not baking, simply transfer to a serving dish and sprinkle a light dusting of extra Parmesan and paprika if desired.

Let baked mac & cheese rest 5 minutes before serving to set slightly. Serve hot.