Mac & Cheese Recipe

Bring a large pot of water (about 4 cups) to a rolling boil. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until just shy of al dente (about 7–8 minutes, slightly firmer than package directions). Stir occasionally to prevent sticking.

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

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbling and light golden (cook out raw flour taste but do not brown).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to prevent lumps. Continue whisking until smooth.

Thicken sauce

Bring the mixture to a gentle simmer, whisking often. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.

Season

Whisk in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dry mustard powder, and 1/2 teaspoon Worcestershire sauce. Taste and adjust seasonings as needed.

Incorporate cheese

Remove the saucepan from heat. Add 3 cups shredded sharp cheddar and 1 cup shredded Gruyère (if using) a handful at a time, stirring gently until melted and smooth. If sauce seems too thick, stir in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Return the drained pasta to the empty (still warm) pot or a large mixing bowl. Pour the cheese sauce over the pasta and fold gently with a spatula until all pasta is evenly coated. If the mixture seems dry, add more reserved pasta water, 1–2 tablespoons at a time.

Taste and adjust salt and pepper. At this point you can serve stovetop mac & cheese or proceed to bake for a crisp topping.

Preheat oven to 375°F (190°C). In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1/4 teaspoon paprika; toss until crumbs are evenly moistened.

Transfer the sauced pasta to a 9x13-inch baking dish (or equivalent). Evenly sprinkle the breadcrumb mixture over the top.

Bake uncovered for 18–22 minutes until the topping is golden brown and the sauce is bubbly around the edges. If you prefer a browner top, broil 1–2 minutes while watching carefully.

Let rest 5 minutes before serving to thicken slightly.