Mac N Cheese Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the water.

Add 1.5 cups elbow macaroni to the boiling water and cook uncovered, stirring occasionally, until al dente (about 7–8 minutes). Follow package time but remove when just tender with a slight bite.

Reserve 1/4 cup of the hot pasta cooking water, then drain the pasta thoroughly and set aside in the pot off heat.

Make a roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter until foaming but not browning (about 1–2 minutes). Sprinkle in 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is golden and smells slightly nutty (this cooks out the raw flour taste).

Add milk and seasonings

Gradually whisk in 2 cups whole milk, pouring in a thin stream so the roux incorporates smoothly. Continue whisking until the mixture is uniform. Add 1 teaspoon dry mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground black pepper, and 3/4 teaspoon kosher salt. Bring to a gentle simmer, whisking frequently, and cook for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Finish the sauce

Lower the heat to low. Add 2 ounces softened cream cheese and whisk until fully melted and smooth. Remove the saucepan from the heat and gradually stir in 2 cups sharp cheddar and 1 cup medium cheddar (freshly shredded is best) in small handfuls, stirring until each addition melts and the sauce is smooth and glossy. If sauce seems too thick, stir in up to 2 tablespoons reserved pasta water to loosen it slightly. Taste and adjust seasoning with additional salt or pepper if needed.

If you prefer a silkier texture, strain the sauce through a fine-mesh sieve into a clean bowl before combining with pasta (optional).

Return the drained pasta to the pot off heat. Pour the cheese sauce over the pasta and gently fold together until all pasta is well coated. If the mixture seems dry, add up to the reserved 1/4 cup pasta water a tablespoon at a time to reach desired creaminess.

For stovetop mac n cheese: Serve immediately while warm, optionally topping with chopped parsley.

For baked mac n cheese (optional, gives crunchy topping): Preheat oven to 375°F (190°C). Transfer the sauced pasta to a 1.5-quart baking dish and smooth the top.

In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped fresh parsley. Sprinkle the breadcrumb mixture evenly over the pasta.

Bake uncovered for 18–22 minutes, until the topping is golden brown and the sauce is bubbling at the edges. Let rest 5 minutes before serving.