Mac N ' Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4–6 cups water). Add 12 oz elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. When butter foams and begins to bubble, add 4 tbsp all-purpose flour and whisk constantly for 1–2 minutes to cook the flour and remove raw taste; the roux should be a pale golden color, not browned.

Add milk and thicken

Slowly pour in 3 cups whole milk while whisking to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer. Cook until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes. If sauce is too thin, whisk a teaspoon of flour mixed with a little cold milk and add; if too thick, stir in up to 1/2 cup reserved pasta water.

Season the sauce

Reduce heat to low and whisk in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4–1/2 tsp ground nutmeg (optional). Taste and adjust seasoning.

Add cheese

Remove the sauce from heat. Gradually whisk in 3 cups finely grated sharp cheddar and 1 cup grated gruyère (if using), adding a handful at a time until melted and smooth. If the cheese seems grainy or separated, whisk in 1–2 tablespoons of hot sauce or a splash of reserved pasta water to smooth. Check consistency and add up to 1/2 cup reserved pasta water if needed so sauce coats pasta smoothly.

Combine pasta and sauce

Stir the drained pasta into the cheese sauce until evenly coated. If serving immediately as stovetop mac, transfer to warmed bowls, garnish with a little extra grated cheddar or parsley and serve. The sauce should cling to the pasta but remain creamy.

Prepare topping

Preheat oven to 375°F (190°C). In a small bowl, combine 1 cup panko breadcrumbs, 2 tbsp melted butter, 1 tbsp grated Parmesan, and 1 tbsp chopped parsley. Toss until crumbs are evenly coated.

Assemble and bake

Lightly butter a 9x9-inch or similar baking dish. Pour the mac and cheese into the dish, level the top, and sprinkle breadcrumb mixture evenly over. Bake in preheated oven for 18–22 minutes until topping is golden brown and sauce is bubbling at the edges. For extra browning, broil for 1–2 minutes watching carefully.

Rest and serve

Remove from oven and let rest 5 minutes to set. Serve hot, garnished with extra parsley if desired.