Macaroni N ' Cheese Recipe

Boil pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 3 cups elbow macaroni and cook uncovered until just shy of al dente (about 7–8 minutes, depending on pasta). Stir occasionally to prevent sticking.

Reserve 1 cup of the starchy pasta cooking water, then drain the pasta in a colander. Do not rinse. Return drained pasta to the still-warm pot and set aside while you make the sauce.

Prepare cheeses

Grate 3 cups sharp cheddar and 1 cup Gruyère (if using). Measure cheeses so they are ready to add to the sauce while warm; this helps them melt smoothly.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Once melted and bubbling but not browned, add 4 tablespoons all-purpose flour. Whisk continuously for 1–2 minutes until the mixture is fragrant and turns slightly golden (this cooks out the raw flour flavor).

Add milk and cream

Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking constantly to avoid lumps. Increase heat to medium-high until the mixture just begins to simmer. Continue whisking and cook 3–5 minutes until the sauce thickens and coats the back of a spoon. If sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired consistency.

Season sauce

Reduce heat to low. Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, 1 teaspoon salt (adjust to taste), and a pinch of ground nutmeg. Taste and adjust seasoning. Keep the sauce over low heat so it stays warm.

Melt cheese into sauce

Remove the saucepan from direct heat (or move to the coolest burner) and add the grated cheeses in two additions, stirring or whisking until fully melted and smooth before adding the next addition. If the sauce seems grainy or too thick, whisk in 2–4 tablespoons reserved pasta water at a time until velvety.

If you prefer a silkier sauce, pass it through a fine-mesh sieve back into the pan to remove any small clumps, then reheat gently—do not boil.

Combine pasta and sauce

Pour the cheese sauce over the drained warm pasta in the pot. Stir gently but thoroughly to coat all pasta evenly. If the mixture seems tight or dry, stir in reserved pasta water a few tablespoons at a time until you reach a creamy, saucy consistency.

Stovetop finish (creamy mac)

For a quick stovetop mac & cheese, transfer to a serving dish and serve immediately. Garnish with a sprinkle of extra grated cheddar or parsley if desired.

Oven bake (optional)

To bake with a crispy topping, preheat oven to 190°C (375°F). Transfer the combined pasta and cheese to a 2-quart (or similar) baking dish, smoothing the top.

Prepare topping

In a small bowl, mix 3 tablespoons panko breadcrumbs with 1 tablespoon melted butter and 2 tablespoons grated Parmesan until evenly moistened. Stir in 1 tablespoon chopped parsley if using.

Top and bake

Sprinkle the breadcrumb mixture evenly over the surface of the mac and cheese in the baking dish. Bake uncovered for 15–20 minutes until topping is golden brown and sauce is bubbling at the edges. For extra brownness, place under a hot broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes before serving so the sauce sets slightly.