White Mac And Cheese Recipe

Bring a large pot of water (about 4 cups per 12 oz pasta) to a rolling boil. Add 1 tbsp kosher salt. Add the pasta and cook uncovered until al dente according to package directions, usually 8–10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prep the cheese

Grate the white cheddar and Parmesan finely and keep them cold. Finely mince the garlic and have Dijon, dry mustard, Worcestershire, salt, pepper, and nutmeg measured and ready (mise en place).

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tbsp unsalted butter. Add the 1 clove minced garlic and sauté for 20–30 seconds until fragrant but not browned. Sprinkle in 3 tbsp all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a blond roux; do not let it darken.

Add milk

Gradually whisk in 2 cups whole milk, pouring a little at a time and whisking to keep the mixture smooth. Bring the mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes). If it becomes too thick, whisk in a tablespoon or two of the reserved pasta water or additional milk to reach desired consistency.

Finish the sauce flavors

Lower the heat to low. Whisk in 1 tbsp heavy cream, 1 tsp Dijon mustard, 1 tsp dry mustard (optional), 1 tsp Worcestershire sauce, 0.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg (optional). Taste and adjust seasoning; the sauce should be slightly under-salted because the cheeses will add saltiness.

Add the cheese

Remove the sauce from direct heat (keep it warm on the residual heat). Add the grated white cheddar in small handfuls, whisking gently after each addition until melted and smooth. Then whisk in the grated Parmesan until fully incorporated. If the sauce looks grainy or too thick, stir in up to 1/2 cup of the reserved pasta water, a tablespoon at a time, until the sauce is silky and reaches your preferred consistency. Avoid boiling the sauce after adding cheese to prevent separation.

Return the drained pasta to the empty (still-warm) cooking pot or a large mixing bowl. Pour the cheese sauce over the pasta and gently fold with a spatula or wooden spoon until evenly coated. If the sauce is too thick, stir in additional reserved pasta water, 1–2 tbsp at a time, until creamy and saucy.

Taste and adjust seasoning with additional salt or pepper if needed. Stir in the sliced chives (reserve a pinch for garnish).

Transfer to a serving bowl, sprinkle with extra grated Parmesan and a few turns of cracked black pepper, and garnish with the remaining chives. Serve immediately while hot and creamy.