Mac ' N ' Cheese Recipe

Cook the pasta

Bring 4 cups water to a rolling boil in a large pot with 1 tablespoon kosher salt. Add 3 cups elbow macaroni and cook uncovered until just al dente (typically 7–8 minutes; check package). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Make the roux

In the same pot or a separate medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Once melted and foamy, add 4 tablespoons all-purpose flour and whisk constantly for 1 to 1½ minutes until the mixture is bubbling and smells slightly nutty (do not let it brown).

Add milk and seasonings

Slowly pour in 2 cups whole milk while whisking to prevent lumps. Continue to cook and whisk over medium heat until the sauce begins to thicken and coats the back of a spoon, about 4–6 minutes. Stir in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and a pinch of nutmeg if using. Taste and add a pinch of salt only if needed (cheeses and pasta water are salty).

Finish the cheese sauce

Reduce heat to low. Add 2 ounces softened cream cheese and whisk until smooth. Turn off the heat and fold in 2 cups shredded sharp cheddar and 1 cup shredded mild cheddar in batches, stirring until melted and smooth. If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta cooking water 1 tablespoon at a time until desired consistency (should be creamy and able to coat pasta).

Combine pasta and sauce

Add the drained pasta to the cheese sauce and gently stir until the macaroni is evenly coated. Warm together on low for 1–2 minutes so flavors meld. Adjust seasoning with additional black pepper or salt to taste.

Prepare topping

In a small bowl, combine 3 tablespoons panko breadcrumbs, 2 tablespoons grated Parmesan, 1 tablespoon melted butter, and 1 teaspoon chopped fresh parsley. Mix until crumbs are evenly moistened.

Assemble and bake (optional)

Preheat oven to 375°F (190°C) if baking. Transfer the mac ’n’ cheese to a 1.5–2 quart baking dish and smooth the top. Sprinkle the breadcrumb mixture evenly over the surface. Bake on the middle rack for 12–15 minutes until bubbling and the topping is golden. If you prefer stovetop-only, skip this step and serve immediately.

Serve

Let baked mac ’n’ cheese rest for 5 minutes before serving. Garnish with additional chopped parsley if desired. Serve hot.