Mac ‘n Cheese Recipe

Preheat oven to 375°F (190°C) if you plan to bake with a topping. Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook until very al dente — about 1 minute less than package instructions (typically 7–8 minutes). Stir occasionally to prevent sticking.

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

Make the roux

In a large, heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. When the butter is foamy but not browned, add 4 tablespoons all-purpose flour. Whisk continuously for 1–2 minutes until the roux smells slightly toasty and the raw flour taste is gone, but do not let it brown.

Add milk and cream

Gradually whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to prevent lumps. Continue whisking until smooth. Increase heat to medium-high and bring the mixture to a gentle simmer; cook, whisking frequently, until it thickens enough to coat the back of a spoon, about 4–6 minutes.

Season the sauce

Lower heat to medium-low and whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper and 1 teaspoon fine sea salt (adjust later to taste). Simmer 1 more minute to let flavors combine.

Add cheeses

Remove the saucepan from heat. Gradually add the cheeses: stir in 2 cups shredded sharp cheddar a handful at a time until melted and smooth, then stir in 1 cup shredded Gruyère and 1 cup finely grated Parmesan. If the sauce seems too thick, whisk in up to 1/2 cup of the reserved pasta water, a few tablespoons at a time, until you reach a creamy, pourable consistency. Taste and adjust salt and pepper.

Stir the drained, hot pasta into the cheese sauce until evenly coated. If the sauce appears thin, add a splash of reserved pasta water; if too thick, add another tablespoon of milk or water. At this point the mac ’n cheese can be served stove-top immediately.

For baked mac ’n cheese with a topping: transfer the sauced pasta to a buttered 9x13-inch (or similar) baking dish, smoothing the top.

Make the topping by combining 1 cup panko breadcrumbs with 2 tablespoons melted butter, 1 teaspoon smoked paprika (optional), and 1 tablespoon chopped parsley. Toss until evenly moistened.

Sprinkle the breadcrumb mixture evenly over the pasta in the baking dish. Bake in the preheated 375°F (190°C) oven until the topping is golden and the casserole is bubbling around the edges, 18–22 minutes. For an extra-crispy top, broil on high for 1–2 minutes while watching carefully.

Remove from oven and let rest 5 minutes before serving. Garnish with additional chopped parsley if desired.